Vidalia Onion Custard Bread
Total TimePrep: 20 min. Bake: 30 min. + cooling
- 1 large sweet onion, halved and sliced
- 3 tablespoons butter, divided
- 1-3/4 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1-1/4 cups 2% milk
- 3/4 cup Kerrygold shredded cheddar cheese, divided
- 1 teaspoon poppy seeds
- 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 in the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.
Nutrition Facts1 slice: 173 calories, 8g fat (5g saturated fat), 44mg cholesterol, 326mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 6g protein.
Oct 23, 2019
We loved this bread! Made exactly as directed. Next time I would add more onions to the batter and maybe a pinch more of salt. This bread would be great with soups or stews, or even slathered with butter on its own. Will definitely make again!
Nov 26, 2014
I really want to try this bread - could it be frozen, and re-warmed before serving?
Jul 2, 2010
My sister shared this recipe with me so I decided to make it with a twist. I only had half a Vidalia onion so I added 3 cloves of minced garlic to the onions as they cooked. I added fresh chopped parsley and fresh thyme to the batter. This bread is delicious and quick to make. I envision making this bread in the fall to be served with homemade soups and stew.
Oct 11, 2009
Great with pasta and a salad.