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Vidalia Onion Custard Bread

 Vidalia Onion Custard Bread
"As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers," shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: "Serve with soups and stews at dinner or with your favorite egg dishes at brunch," Libby recommends.
8-10 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 large sweet onion, halved and sliced
  • 3 tablespoons butter, divided
  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/4 cups 2% milk
  • 3/4 cup shredded cheddar cheese, divided
  • 1 teaspoon poppy seeds

Directions

  • In a large skillet, cook onion in 2 tablespoons butter over
  • medium-low heat until very tender and lightly browned, about 15
  • minutes.
  • In a large bowl, combine the flour, baking powder and salt. Whisk egg
  • and milk; stir into dry ingredients just until moistened. Set aside
  • 2 tablespoons onion mixture; fold remaining mixture into batter.
  • Fold in 1/2 cup cheese.
  • Pour into a greased 9-in. pie plate. Top with remaining cheese and
  • reserved onion mixture. Sprinkle with poppy seeds. Melt remaining
  • butter; drizzle over the top.
  • Bake at 400° for 30-35 minutes or until a knife inserted near the
  • center comes out clean. Cool for 10 minutes on a wire rack. Cut into

2 of 2

Vidalia Onion Custard Bread (continued)

Directions (continued)

  • wedges; serve warm. Refrigerate leftovers. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 173 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 326 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.