CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
CARAMELIZED ONION BREAD (BREAD MACHINE)
Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.
Provided by duonyte
Categories Yeast Breads
Time 3h30m
Yield 2 lb. loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
- Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
- Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
- Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
- Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.
Nutrition Facts : Calories 140.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.9, Sodium 153.6, Carbohydrate 26.9, Fiber 1.2, Sugar 2.2, Protein 3.5
CARAMELIZED ONION BREAD
Make and share this Caramelized Onion Bread recipe from Food.com.
Provided by oliveoil
Categories Breads
Time 3h16m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the sponge, place the water in a mixing bowl.
- Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
- Mix in the 1 cup bread flour.
- Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
- To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
- Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
- Remove the pan from the heat and set aside to cool.
- To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
- Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
- Add the sponge, bread flour, whole-wheat flour, salt and pepper.
- Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
- Or beat vigoursly with a wooden spoon for 8-10 minutes.
- Let the dough rest for 15 mintes.
- Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
- The dough should be very wet and sticky, but still elastic.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- Turn over a baking sheet and set a piece of parchment paper on it.
- Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
- Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
- Transfer to the parchment paper.
- You may have to reshape once you have moved it.
- Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
- To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
- Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
- Using a spray bottle, spritz the oven walls with water.
- Work quickly so the oven does not lose heat.
- You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
- Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
- Bake for 16-18 minutes, or until the bread brown.
- Transfer the flatbreads to a rack to cool.
- Note: I could only bake one loaf at a time.
- Next time I will forget about turning the dough onto a floured board.
- I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
Nutrition Facts : Calories 1068.8, Fat 16.3, SaturatedFat 2.3, Sodium 2637.2, Carbohydrate 202.8, Fiber 11.4, Sugar 18.7, Protein 27.3
CARAMELIZED ONION FLATBREAD WITH SPICED OLIVE OIL
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside.
- Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes.
- Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half.
- Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil
- Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving.
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CARAMELIZED ONION TOASTS
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
- Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
- When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
- Serve the onion toasts alongside an assortment of Italian meats.
CARAMELIZED ONION-AND-BACON BREAD RING DIP
Treat your guests to a delightful bread ring dip that has the dipping vehicle baked right in. Stand refrigerated bread dough around the edge of the skillet as it cooks. This Caramelized Onion-and-Bacon Bread Ring Dip includes some of your favorite hearty flavors and will feed 16 people.
Provided by My Food and Family
Categories Bread
Time 1h25m
Yield 16 servings, 2 Tbsp. dip and 1 bread slice each
Number Of Ingredients 10
Steps:
- Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
- Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
- Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
- Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5489 g, Sugar 0 g, Protein 5 g
CARAMELIZED ONION AND ASIAGO BEER BATTER BREAD
Make and share this Caramelized Onion and Asiago Beer Batter Bread recipe from Food.com.
Provided by KelBel
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Heat olive oil in a large nonstick skillet over medium heat. Add onion and 1 T sugar, and sauté 15 minutes or until tender and caramelized. Cool to room temperature.
- Combine flour, 2 T sugar, baking powder, and salt in a bowl; make a well in center of mixture.
- Add onion, cheese, and beer; stir just until moist.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with butter.
- Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
- Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutrition Facts : Calories 138, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.8, Sodium 205.4, Carbohydrate 22.6, Fiber 0.9, Sugar 3.1, Protein 2.7
CARAMELIZED ONION SKILLET CORN BREAD
As part of GMA's $15 Dinner Dare series, each day an anchor unveiled a list of secret ingredients, then a chef had to prepare a tempting family meal live on the air with the newly unveiled ingredients. Emeril Lagasse was the second chef to take on the challenge. His list of surprise ingredients included only vegetables: black beans, pinto beans and spinach, so he contrived this side dish from the GMA pantry. I've never known anyone who could instantly caramelize onions, so this method was a huge surprise. Now, if you'd rather be more traditional, you can always caramelize onions (cut in 1/2 inch pieces) in the skillet over medium heat using a couple of tablespoons of butter and a little oil, sauteing until they turn brown and caramelize, then melt the remaining butter in the skillet (add sugar here if you like sweet cornbread) and continue with the recipe as written. Prep time includes time to heat the skillet.
Provided by ninja
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
- Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
- Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.
ONION BREAD PUDDING
Like French Onion Soup? You'll love this amazing savory bread pudding along side a beef roast or chicken, or heck just make it on it's own--cheesy and oniony and bubbly.
Provided by yooper
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
- Toss in the onions, cover and steam over low heat for 15 minutes.
- Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
- Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
- Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
- Discard the garlic.
- Toss the bread and onions together.
- Spread them in the casserole dish.
- Melt the remaining butter and pour over the bread.
- Sprinkle on the cheese.
- Beat the eggs slightly and beat in the half and half and salt and pepper.
- Pour the mixture evenly over the bread and cheese.
- Press the bread into the liquid with a spatula.
- (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
- Bake for 30 to 40 minutes until puffed and golden.
- Serve at once.
Nutrition Facts : Calories 608, Fat 40.1, SaturatedFat 23.4, Cholesterol 203.2, Sodium 479.5, Carbohydrate 40.2, Fiber 4.3, Sugar 10.2, Protein 22.1
CHEESY CARAMELIZED ONION SKILLET BREAD
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
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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. 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. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. 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.
Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
BRIE & CARAMELIZED ONION FLATBREAD
Saute the onions and garlic for this flatbread a day ahead so it's easy to put together on the day of the party. Prepared pizza dough makes it a snap. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 1h5m
Yield 1 flatbread (12 pieces).
Number Of Ingredients 9
Steps:
- Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 333mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.
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- For the caramelized onions: in a large pan, heat olive oil over medium heat. Sauté onions until golden brown, remove from heat and set aside.
- For the dough: in a bowl of a stand mixer or in a large bowl, add flour, yeast, sugar, salt and stir. Add water and start to knead, when dough forms add the caramelized onions, green onion, and thyme. Keep kneading for 5 minutes more.
- On a floured working surface roll the dough into a loaf shape, transfer to a 9x15-inch (23x23cm) loaf pan, brush with olive oil, cover and let rise for 40-45 minutes.
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