Onion Mustard Bread Recipes

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ONION BREAD II

Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.

Provided by Claudia Grimaldi

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10



Onion Bread II image

Steps:

  • In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g

1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons shortening
1 tablespoon minced onions
½ teaspoon dried oregano
3 ½ cups bread flour
½ onion
2 tablespoons butter, melted

GRAPE AND RED ONION MOSTARDA

Provided by Giada De Laurentiis

Categories     condiment

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8



Grape and Red Onion Mostarda image

Steps:

  • Heat the olive oil in a medium saucepan over medium-low heat. Add the red onion, mustard seeds and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the vinegar, sugar and Dijon mustard and stir to combine. Bring to a simmer and add the red grapes. Cook, stirring often, until the grapes are starting to break down but still have a little texture, about 10 minutes longer. Allow the mixture to cool completely. Serve with your favorite meats and cheeses.

1 tablespoon olive oil
1 large red onion, diced
1 teaspoon yellow mustard seeds
1/2 teaspoon kosher salt
3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
2 cups red grapes, halved

SWEET ONION MUSTARD

French's use to make a mustard with tiny sweet onions in it and I loved it. They no longer make it so I found this recipe and it is kind of like that mustard. Really good on sandwiches and especially good on hot dogs. Can be canned for gifts also

Provided by barbara lentz

Categories     Spreads

Time 4h15m

Number Of Ingredients 9



Sweet Onion Mustard image

Steps:

  • 1. Combine mustard seeds, dry mustard and warm water. Let sit for 4 hours.
  • 2. Combine vinegar, onions, garlic brown sugar and salt and cook over med heat for 15 minutes. Remove from heat. Stir in seed mixture. Blend until smooth with an immersion blender or food processor or blender.
  • 3. Stir in honey.
  • 4. If canning water bath for 15 minutes

1/3 c yellow mustard seeds
2 Tbsp dry mustard
1 c warm water
1/3 c cider vinegar
1 small sweet onion minced
2 clove garlic minced
1/3 c brown sugar
2 Tbsp honey
salt

MUSTARDY BAKED ONIONS

Simple oven-roasted red onions with punchy mustard and balsamic coating make a vibrant side that's really versatile

Provided by Good Food team

Categories     Dinner, Side dish

Time 53m

Number Of Ingredients 6



Mustardy baked onions image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice the root off each onion to create a flat bottom, then carefully peel, leaving the onion whole. Cut a deep cross in the top of each, then poke in a sprig of rosemary, dot with butter and place in a roasting tray. Pour a little of the balsamic vinegar over each one and season. Wrap the tray in foil and bake in the oven for 30 mins. Meanwhile, mix together the mustard and sugar and set aside.
  • Remove the tray from the oven, take off the foil and spoon a little of the mustard mixture onto each onion. Return to the oven for 15 mins, uncovered, to caramelise.

Nutrition Facts : Calories 105 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

4 medium red onions
4 small sprigs rosemary
knob of butter
1 tbsp balsamic vinegar
2 tbsp grainy mustard
1 tbsp soft brown sugar

VERY UNUSUAL SANDWICH (MUSTARD AND ONION)

This was one of my sibling's favorite sandwich when we were kids. She would put so much mustard on hers... too much for me! She was the youngest of 10 kids and she was very independent... and no one ever tried to walk off with her mustard sandwich! LOL

Provided by Colleen Sowa @colleenlucky7

Categories     Other Main Dishes

Number Of Ingredients 4



Very Unusual Sandwich (mustard and onion) image

Steps:

  • Two slices soft white bread.
  • Put mustard onto both slices of bread.
  • Spread the yellow mustard to cover both slices of bread.
  • Sprinkle with ground black pepper.
  • Put the slices of onion on top of mustard and black pepper.
  • Place the second slice of bread on top of onion layer.
  • Cut on a diagonal... and enjoy!

2 slice(s) bread
- yellow mustard (enough to cover both slices of bread)
2 - 3 slice(s) onion (sliced thin)
- ground black pepper (to taste)

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.

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9



Vidalia Onion Custard Bread image

Steps:

  • 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 Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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 shredded cheddar cheese, divided
1 teaspoon poppy seeds

ONION SODA BREAD WITH WHIPPED ENGLISH MUSTARD BUTTER

Perk up homemade soda bread with onion and a light but punchy mustard butter. Serve alongside your favourite cold meats and a fresh salad

Provided by Tom Kerridge

Categories     Side dish

Time 1h20m

Yield Serves 8-10 (or 6-8 with leftovers)

Number Of Ingredients 11



Onion soda bread with whipped English mustard butter image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the flours into a bowl with the bicarb, onion flakes, nigella seeds and 1½ tsp salt. Stir together and make a well in the middle. Tip in the butter and yogurt, and bring together into a soft, sticky dough using a spatula. If it seems dry, add a splash of milk.
  • Tip the dough out onto a lightly floured surface and gently form into a round. Lift onto a lightly floured baking sheet, cut a deep cross in the top using a sharp knife and sprinkle over the oats. Bake for 1 hr, or until golden and the loaf sounds hollow when tapped underneath. Leave to cool on a wire rack.
  • While the bread cools, beat the butter, mustard and a pinch of sea salt together until light and airy. Spoon into a small pot. Slice the bread and serve with the mustard butter for spreading over.

Nutrition Facts : Calories 485 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 3.1 milligram of sodium

340g strong wholemeal flour
340g strong white bread flour , plus extra for dusting
2 tsp bicarbonate of soda
40g dried onion flakes
1 tbsp nigella seeds
85g butter , melted
625ml natural yogurt
splash of milk
1 tbsp oats
135g unsalted butter , chopped and softened
25g English mustard

TRIPLE MUSTARD AND GRUYERE BREAD THINS

As a bread baker, I'm always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. -Veronica Fay, Knoxville, Tennessee

Provided by Taste of Home

Time 1h30m

Yield 1-1/2 dozen.

Number Of Ingredients 13



Triple Mustard and Gruyere Bread Thins image

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes., Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely., Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 423mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
1 large egg, room temperature
1/3 cup canola oil
3 tablespoons dried minced onion
3 tablespoons stone-ground mustard
1 tablespoon ground mustard
2 teaspoons onion powder
1-1/2 teaspoons salt
3-1/2 to 4 cups bread flour
8 ounces smoked Gruyere cheese, shredded
1/4 cup Dijon mustard
Optional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds

SWEET ONION BREAD

Provided by Emeril Lagasse

Categories     dessert

Time 1h45m

Yield 1 loaf

Number Of Ingredients 48



Sweet Onion Bread image

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.

2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk

FLATBREAD WITH ONIONS AND MUSTARD SEEDS

Thanks to purchased frozen dough, this bread is a snap to make. Serve it with soups, salads and pastas.

Yield Makes 1 Flatbread

Number Of Ingredients 7



Flatbread with Onions and Mustard Seeds image

Steps:

  • Place dough in large bowl. Cover with towel and let rise in warm draft-free area until doubled, about 1 hour.
  • Preheat oven to 450°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add onions and garlic and sauté until brown and tender, about 10 minutes. Add mustard, mustard seeds and thyme and stir 1 minute. Cool.
  • Oil large baking sheet. Using rolling pin, roll out dough on floured surface to 14x5-inch rectangle. Spread 1/3 cup onion mixture evenly over dough. Starting at 1 short end, roll up dough jelly roll style. Using rolling pin, roll out dough to 12x8-inch rectangle. Transfer to prepared baking sheet. Brush with remaining 1 tablespoon oil. Sprinkle remaining onion mixture atop dough.
  • Bake bread until golden brown, about 20 minutes. Serve warm or at room temperature.

1 pound frozen white bread dough (1/3 of 3-pound package), thawed
3 tablespoons olive oil
3 cups finely chopped onions
2 tablespoons minced garlic
2 1/2 tablespoons Dijon mustard
2 tablespoons yellow mustard seeds
1 1/2 teaspoons dried thyme

MACARONI AND CHEESE V

This is my mom's recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip. It is great!! You can make it more or less cheesy, depends on your taste.

Provided by LEACH

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 6

Number Of Ingredients 10



Macaroni and Cheese V image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
  • Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly, about 20 minutes.

Nutrition Facts : Calories 460.8 calories, Carbohydrate 43.9 g, Cholesterol 64.8 mg, Fat 23 g, Fiber 2.5 g, Protein 19 g, SaturatedFat 13.9 g, Sodium 413.6 mg, Sugar 5.1 g

¾ cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
¼ teaspoon dry mustard
1 ½ cups milk
2 cups shredded Cheddar cheese

ONION BEER BREAD

This loaf is great with almost any meal to take the place of dinner rolls. Delisious with a bowl of soup, or just as a snack buttered.

Provided by Derf2440

Categories     Breads

Time 1h45m

Yield 18-20 slices

Number Of Ingredients 11



Onion Beer Bread image

Steps:

  • Combine flour, baking powder, sugar, mustard and salt.
  • Stir in 1 cup cheese, green onion and basil.
  • Pour in beer, stir just until blended and no dry spots remain.
  • Spoon batter into greased 9 x 5 loaf pan.
  • Lightly dredge onion rings in some flour.
  • Place very thin onion rings barely overlapping on top of batter.
  • Sprinkle seeds on top of batter.
  • Preheat oven to 350 degrees.
  • Bake for 50-60 minutes .
  • While loaf is hot out of the oven, sprinkle remaining cheese over top.
  • Let stand in pan to cool 15 minutes.
  • Remove from pan to rack to finish cooling.
  • Slice when completely cool with a sharp serrated knife.

Nutrition Facts : Calories 119.1, Fat 3.1, SaturatedFat 1.7, Cholesterol 8.2, Sodium 175.5, Carbohydrate 17, Fiber 0.7, Sugar 1, Protein 4.2

2 3/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dry mustard
1 1/4 cups shredded old cheddar cheese
2 green onions, finely chopped
2 teaspoons basil
1 bottle beer, room temperature
1 small onion, thinly sliced rings
1 tablespoon sesame seeds or 1 tablespoon sunflower seeds

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