Sour Cream And Onion Bread Recipes

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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



Sour Cream Bread image

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.

2 tablespoons water
1 1/2 cups sour cream, room temperature
3 3/4 cups flour
1 1/2 tablespoons packed brown sugar (any kind)
1 teaspoon salt
2 1/4 teaspoons yeast

SOUR CREAM AND ONION DIP

Provided by Ree Drummond : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8



Sour Cream and Onion Dip image

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.

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped chives

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



Upside-Down Sour Cream and Onion Potato Bread image

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.

1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)
1 large onion, preferably Vidalia
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows
1 cup whole milk
1/2 cup sour cream
1 large egg
1 tablespoon dried chives
2 tablespoons dried chives
1 1/2 teaspoons dried buttermilk powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar

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

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



Sweet Onion Spoon Bread image

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

1-1/3 cups chopped sweet onions
1 tablespoon butter
1 can (8-1/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
2 large egg whites, lightly beaten
2 tablespoons fat-free milk
1/2 cup reduced-fat sour cream
1/3 cup shredded sharp cheddar cheese

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



Oregon Sour Cream Onion Bread image

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

1/2 cup dried onion, chopped
1/2 cup butter
2 cups sour cream
2 cups warm water
5 teaspoons dry yeast
1 tablespoon salt
1 teaspoon sugar
2 tablespoons basil leaves
1 cup cornmeal
8 -8 1/2 cups bread flour, divided
1 large egg
1 tablespoon water

CRISPY SOUR CREAM AND ONION CHICKEN

Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.

Provided by Ali Slagle

Categories     weekday, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8



Crispy Sour Cream and Onion Chicken image

Steps:

  • Pat chicken dry, and season both sides with salt and pepper.
  • In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
  • In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
  • Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
  • Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
  • Serve chicken with more chives and lemon wedges for squeezing.

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don't split or pound)
Kosher salt and black pepper
1/2 cup sour cream or Greek yogurt
1/4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

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



Sour Cream and Onion Biscuits image

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.

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups (313 g) all-purpose flour, plus more for surface
10 Tbsp. chilled unsalted butter, cut into (½") pieces, plus 2 Tbsp. melted
8 scallions, thinly sliced crosswise (not on a diagonal)
1¼ cups sour cream, plus more for serving
Flaky sea salt

SPOON BREAD WITH SOUR CREAM AND CHEESE

Provided by Sue McClendon

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 10



Spoon Bread with Sour Cream and Cheese image

Steps:

  • Preheat oven to 375°F. and grease a 1-quart baking dish.
  • Chop onion and finely chop garlic. In a large bowl whisk together cornmeal, baking powder, salt, onion, and garlic. In a saucepan bring milk to a bare simmer over moderate heat and add in a slow stream to cornmeal mixture, whisking. Cool mixture 5 minutes.
  • In a small bowl whisk eggs lightly and add to warm cornmeal mixture in a slow stream, whisking. Whisk in butter until melted and transfer mixture to baking dish. Stir sour cream well and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle Cheddar evenly over batter and bake spoon bread in middle of oven 40 minutes, or until a knife inserted in center comes out clean.
  • Serve spoon bread immediately.

1 onion
2 garlic cloves
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups milk
3 large eggs
2 tablespoons unsalted butter, softened
an 8-ounce container sour cream
2 cups coarsely grated Cheddar (about 4 ounces)

SOUR CREAM BREAD WITH HERBS

My aunt gave me this recipe more than 20 years ago. It's a great bread to serve when entertaining. I also use slices to make sandwiches. -Sammy Daken, Kelliher, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 12



Sour Cream Bread with Herbs image

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast, salt, celery seed, dill seed and onion. In a small saucepan, heat the sour cream, water and 3 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., Punch dough down. Turn onto a lightly floured surface; shape into a round loaf. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Melt remaining butter; brush over bread. Sprinkle with sesame seeds. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 156 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 186mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

3 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounces) active dry yeast
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon dried minced onion
1 cup sour cream
1/2 cup water
3 tablespoons plus 2 teaspoons butter, divided
1 large egg
1 teaspoon sesame seeds

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From whitelightsonwednesday.com


SOUR CREAM AND LIPTON ONION SOUP MIX - SOUPNATION.NET
Preheat oven to 325 degrees F . Trim the fat from the steak, and cut into desired number of servings. In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat. Stir the cream of mushroom soup, French onion soup and water into the roaster.
From soupnation.net


OVEN ROASTED SOUR CREAM AND PARMESAN ONIONS - MELANIE MAKES
Instructions. Preheat oven to 375 degrees. Lay onion rounds on bottom of 9x13 pan. Drizzle onions with olive oil and season with salt and pepper. Bake for 15 minutes. Meanwhile, in a small bowl, whisk together eggs, sour cream and 2/3 cup Parmesan cheese. Remove onions from oven and raise temperature to 425 degrees.
From melaniemakes.com


SOUR CREAM AND ONION BISCUITS - SAVOR THE BEST
Preheat the oven to 425°F and line a baking sheet with parchment paper. Grate butter and stick it in the freezer to get extra cold while you mix the dry ingredients. I like to keep the grated butter in the freezer for 3 to 5 minutes. Add the flour, baking powder, baking soda, salt, and pepper to a mixing bowl.
From savorthebest.com


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