Sweet Onion Bread Squares Recipes

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.

Steps:

• In a large cast-iron or other ovenproof skillet, saute onion in butter and 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15-20 minutes. Set aside., Brush bottom and sides of skillet with remaining oil. Unroll crust into skillet; flatten crust and build up edge slightly. Top with onion mixture and cheese. Bake at 450° until golden brown, 10-12 minutes. Cut into 4 wedges.

Steps:

• 1. Blend egg, milk, biscuit mix, and poppy seeds.
• 2. Turn into 9x9 inch pan.
• 3. Fry onion in butter until lightly browned.
• 4. Spread onions on dough.
• 5. Beat egg with sour cream.
• 6. Spread sour cream mixture on onions.
• 7. Bake at 400 for 25 minutes.
• 8. Remove from oven.
• 9. Sprinkle a little paprika on top.
• 10. Cut into squares.
• 11. Serve warm.

Steps:

• Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares.

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.

Steps:

• Cut each onion into six wedges to within 1/2 in. of the bottom. Place each onion on a piece of heavy-duty foil (about 12 in. square)., In a small bowl, combine the butter, wine, bouillon, thyme and pepper. Spoon over onions; sprinkle with cheese. Fold foil around each onion and seal tightly. Place on a baking sheet. Bake at 425° for 40-45 minutes or until onions are tender. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 450 degrees.
• Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
• Saute the onion slices in a nonstick skillet until soft and slightly browned.
• Add yogurt, dill weed and salt; mixing well.
• In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
• Add corn and a few dashes of Tabasco sauce.
• Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
• Bake for 25 to 30 minutes or until lightly brown.
• Cut into 9 squares and serve.

Steps:

• In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9-inch square, press it evenly into a greased 9-inch-square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450°F. oven for 20 to 25 minutes, or until it is cooked through. Cut the bread into squares and serve it hot.