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Upside-Down Onion Bread

 Upside-Down Onion Bread
This rich, savory bread is loaded with cheddar cheese, chopped sweet onion and crumbled bacon. The thick wedges are delicious served alongside your entree...or even used for sandwiches.—Mary Leverette, Columbia, South Carolina
10 ServingsPrep: 1 hour Bake: 30 min.

Ingredients

  • 1 large sweet onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3/4 teaspoon minced fresh thyme
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup cold butter
  • 1 cup heavy whipping cream
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup crumbled cooked bacon

Directions

  • In a large skillet over low heat, cook onion in oil and butter for 50
  • minutes or until golden brown, stirring occasionally. Transfer to a
  • greased 9-in. deep-dish pie plate; sprinkle with thyme.
  • In a large bowl, combine the flour, baking powder, sugar, salt and
  • pepper. Cut in butter until mixture resembles coarse crumbs. Stir in
  • cream just until moistened. Fold in cheese and bacon. Turn onto a
  • lightly floured surface; knead 8-10 times. Pat or roll into a 9-in.
  • circle. Carefully place over onions.
  • Bake at 400° for 30-35 minutes or until golden brown. Immediately

2 of 2

Upside-Down Onion Bread (continued)

Directions (continued)

  • invert onto a large serving platter. Cool slightly; serve warm.
  • Yield: 1 loaf (10 wedges).
Nutritional Facts: 1 wedge equals 492 calories, 36 g fat (22 g saturated fat), 106 mg cholesterol, 785 mg sodium, 33 g carbohydrate, 1 g fiber, 11 g protein.