SOUR CREAM AND ONION DIP
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.
PEARL BAKED CREAM ONIONS
Pearl onions are baked with butter, cream and crushed crackers.
Provided by sal
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
- Bake in preheated oven for 50 minutes.
Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g
SOUR CREAM BREAD
This is an absolutely fabulous recipe. My whole family loves it. Try it toasted with butter and jam. YUMMY!
Provided by morningglory
Categories Yeast Breads
Time 2h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Rapid cook, medium crust.
- Place ingredient into bread machine as per manufacturer's instructions.
- I don't usually have the sour cream at room temperature and I never have any problems with it.
- The one thing I watch for is that the flour tends to hide in the corners of my machine.
- I just use a spatula and gently push it into the dough.
ONION CASSEROLE I
This is truly a simple and wonderful sidedish made with sweet onions in a cream sauce. It can go with just about any meal! (Hint: if you will refrigerate your onions before cutting them, you won't cry!)
Provided by ANNA GAY
Categories Side Dish Casseroles
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 16.1 g, Cholesterol 15.2 mg, Fat 14.8 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 342.3 mg, Sugar 5.9 g
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
ONION BREAD
This coarsely textured bread has the delicate flavor of onion. This is not a soft bread. It is crusty and hearty and slightly dry. Sliced, it is perfect for building those famous Dagwood sandwiches. This bread is good eaten in crusty slabs either plain or buttered along side hot soup or cool, crisp salad. It's the bread of choice in my house.
Provided by Harley Seashell Pri
Categories Yeast Breads
Time 3h10m
Yield 1 1.5 pound loaf
Number Of Ingredients 7
Steps:
- Place the water, sugar, and yeast in the pan of your bread machine. Let the yeast dissolve and foam in the water for 10 minutes. Add the rest of the ingredients.
- Program your bread machine for a 1 1/2 pound basic white bread. I always choose the dark setting for the crust. This bread is excellent for the time delay feature.
Nutrition Facts : Calories 1982.8, Fat 58.5, SaturatedFat 7.7, Sodium 2342.3, Carbohydrate 318.2, Fiber 12.1, Sugar 28, Protein 41.9
SOUR CREAM AND ONION HASH BROWNS
Steps:
- Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.
- Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.
- Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.
- Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.
ONION AND GARLIC BREAD
Provided by Rachael Ray : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
- Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper
SOUR CREAM AND ONION BISCUITS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 2 cups flour, 4 teaspoons baking powder and 1 teaspoon each sugar and kosher salt in a food processor. Pulse in 6 tablespoons diced cold unsalted butter and 3 sliced scallions until the butter is in pea-size pieces. Pulse in 1 cup sour cream. Form into a 4-by-8-inch rectangle. Cut into eight 2-inch squares. Bake on a baking sheet at 425˚ until golden, 12 to 15 minutes.
OREGANO AND ONION BREAD
Categories Bread Herb Onion Bake Vegetarian Vegan Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
- Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
- Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
- Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
- Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
SAUERKRAUT ONION BREAD
This recipe was sent to us by Dixie Matt who owns a Regal Kitchen Pro Bread maker. She created the recipe based on a local bakery's famous bread. Special thanks to Dixie for sharing her tasty creation with us!
Provided by Jeff
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h
Yield 15
Number Of Ingredients 12
Steps:
- Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 24.5 g, Cholesterol 1.3 mg, Fat 2.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 202 mg, Sugar 2.3 g
SWEET ONION BREAD
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.
UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD
Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
- Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
- Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
- Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
- Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
- Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
- Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.
SOUR CREAM AND ONION-ONION RINGS
Steps:
- Heat 2 inches of oil in a Dutch oven to 370 degrees F.
- Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
- In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
- Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
- While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.
OREGON SOUR CREAM ONION BREAD
Make and share this Oregon Sour Cream Onion Bread recipe from Food.com.
Provided by AmyZoe
Categories Yeast Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in butter until golden.
- Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
- Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
- Gradually add 4 cups of flour.
- Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
- Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
- Punch dough down and let rise 10 minutes.
- Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
- Allow to rise until doubled, about 20 to 30 minutes.
- Beat egg and water.
- Gently brush loaves with egg wash.
- With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
- Bake in preheated 375 degree oven for 50 minutes or until well browned.
Nutrition Facts : Calories 766.1, Fat 26.1, SaturatedFat 15.3, Cholesterol 82.2, Sodium 1004.1, Carbohydrate 114.1, Fiber 5.4, Sugar 2.4, Protein 18.2
ONION FLATBREAD
This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.
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.
SOUR CREAM AND ONION BISCUITS
Sour cream isn't just a gimmick. Used in place of the more typical cream or buttermilk, it adds a rich, tangy flavor, and its acidity helps make the biscuits incredibly tender.
Provided by Molly Baz
Categories Bon Appétit Bake Brunch Breakfast snack Bread Biscuit Sour Cream Green Onion/Scallion Butter Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 8
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
- Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
- Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
- Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.
ONION BREAD
This recipe originally came from the booklet that accompanied my bread machine. I've modified it a bit and it's my family's favorite bread. We use it for sandwiches, toasted with parmesean cheese for dinner and even just toasted with butter for breakfast!
Provided by Brieness79
Categories Yeast Breads
Time 3h5m
Yield 2 pound loaf
Number Of Ingredients 9
Steps:
- Measure and add liquid ingredients to the bread pan.
- Measure and add dry ingredients (except yeast) to the bread pan.
- Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
- Close up bread machine.
- Choose the "basic" setting that most machines have - it's the three hour setting on mine.
- I always use the "light" crust color because the bread comes out quite a bit softer.
Nutrition Facts : Calories 1222.4, Fat 27.1, SaturatedFat 15.9, Cholesterol 66.1, Sodium 2519.9, Carbohydrate 212.3, Fiber 8.3, Sugar 17.6, Protein 29.5
SWEET ONION SPOON BREAD
This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
GARLIC & OREGANO BREAD
Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ONION CORNBREAD
Make and share this Onion Cornbread recipe from Food.com.
Provided by Leo Tohill
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and sautee it in the skillet with the butter.
- (It's more butter than you need for the onion, but it will all go into the mix.) In a bowl, fully mix the dry ingredients.
- Separately, beat the eggs with the milk.
- Combine the egg and milk mixture and the sauteed onions and butter with the dry ingredients.
- Pour the mix into the skillet.
- Place the skillet in a 400 degree oven and bake for about 20 minutes.
- Enjoy it with honey.
OREGANO GARLIC SOURDOUGH BREAD
I discovered this special sourdough bread at a local grocery store, where they had samples. My husband is Italian and can't get enough garlic flavor in whatever I cook. - Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Spread bread with butter; sprinkle with oregano and garlic powder. Place bread on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 289mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESE ONION GARLIC BREAD
This is a great appetizer or side dish for your next get together.
Provided by MARBALET
Categories Appetizers and Snacks Garlic Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Slice the French baguettes diagonally into 3/4 inch slices.
- In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
- In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
- On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
Nutrition Facts : Calories 687 calories, Carbohydrate 68.7 g, Cholesterol 49.3 mg, Fat 36 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 11.4 g, Sodium 1206.5 mg, Sugar 4.4 g
MOM'S EASY ONION-PARMESAN TOPPED BREAD
We've been making and enjoying this yummy bread for decades, it's a real family favorite for over forty years! Quick and easy using a storebought French bread (or bake your own). Goes great with just about anything, from grilled steaks to summer salads to spaghetti or lasagna dinners. I'm sure this bread with it's light golden, fluffy topping will become your family's favorite, too. Enjoy! :) Notes: Can either be wrapped in foil and heated on the grill, -or- baked in the oven. Let rest for at least five minutes before cutting and serving. Careful, as topping will be very hot!
Provided by BecR2400
Categories Breads
Time 23m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheese, mayonnaise, and onion.
- Spread on halved French bread.
- Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
- Do not overcook.
- Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!
Nutrition Facts : Calories 364.9, Fat 7.2, SaturatedFat 1.9, Cholesterol 7.5, Sodium 685.5, Carbohydrate 61.2, Fiber 2.5, Sugar 3.6, Protein 14.1
SOUR CREAM & ONION PARTY DIP
My recipe for a delicious non-vegetarian sour cream and onion party dip (most dips are already non-vegetarian, containing gelatin).
Provided by The Spice Guru
Categories Low Protein
Time 5m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- WHIP all ingredients except chives in a medium bowl using a hand-held mixer, on medium-low speed.
- STIR in 1 1/2 tablespoons dried chives (or dried dill).
- REFRIGERATE if desired while onion flakes soften up slightly (however, dip may be served immediately).
- GARNISH as desired.
- SERVE with your favorite dip chips or crackers and ENJOY!
Nutrition Facts : Calories 97.6, Fat 9.5, SaturatedFat 5.5, Cholesterol 25.9, Sodium 54, Carbohydrate 2.4, Fiber 0.1, Sugar 2.1, Protein 1.2
SWEET ONION CUSTARD BREAD
What an unusual bread! And so easy to make. The texture is soft and the aroma of the onion and cheese baking will make your mouth water!
Provided by MMers
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large frying pan, melt butter over medium-high heat.
- Saute onions 10 to 15 minutes or until light golden brown.
- Set aside 2 tbsp of this mixture for the topping.
- In large bowl, combine flour, baking powder and salt.
- Stir in milk, egg and 1/2 cup cheese.
- Add remaining onions.
- Pour into a greased 9 inch pie plate.
- Sprinkle 1/4 cup cheese, reserved 2 tbsp onion and poppy seeds over top of bread.
- Drizzle with melted butter.
- Bake at 400F (205C) for about 25 to 35 minutes or until golden brown.
- Cool slightly, cut into wedges.
SOUR CREAM AND ONION DIP
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Dairy Onion Side Sauté Cocktail Party Picnic Super Bowl Vegetarian Family Reunion Poker/Game Night Chive Party Potluck Sour Cream Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
- Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
- Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
- Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
- Stir in most of the chives, sprinkling on the rest as a garnish.
- Serve at room temperature.
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