This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. —Mary M. Leverette, Columbia, South Carolina
Ingredients
- 2 teaspoons caraway seeds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/4 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- 1 tablespoon minced fresh thyme, optional
Directions
- <div data-original-title="" title="">Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside.</div><div data-original-title="" title=""> In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly.</div><div data-original-title="" title=""> Sprinkle cheese over onion in skillet. Place melted butter and toasted caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces into butter mixture; place in a single layer over onion mixture in skillet.</div><div data-original-title="" title=""> Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.</div>
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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