Onion Cheese Supper Bread

Take strands of a beautiful Cheddar-Gruyere cheese and fold them into a light bread dough alongside luscious Vidalia onions, sautéed in creamy butter. Top with more cheese, drizzle melted butter over all and bake until puffed and golden. In less than 30 minutes you’ll be serving up a fluffy bread, rich with layers of savory flavors!

Bread was always on our table, whether we were at home or at my Grandparents. My Mom and my Grandmothers all made amazing yeast-based hot rolls. But there are so many options that require no yeast but still achieve an airy lift. This is one such recipe. I ran across this recipe in one of Mom’s cookbook, circa 1953. It utilizes the convenience of a baking mix, sometimes referred to as a biscuit mix. These mixes were introduced in the 1930s, providing a quick and handy resource for busy families, as well as those in rural areas who couldn’t always make it to town.

And since I had just received a box of Vidalia onions, this was now on my “to do” list!

It’s a short list, a bit of butter to sauté the onions, an egg for richness, milk, dried caramelized onions, grated cheese and that baking mix. Oh, and more butter to drizzle over the top!

Baked until golden, it’s a delightful loaf that is worthy of adding to your menu!

Onion Cheese Supper Bread

½ cup chopped sweet onions, about 1 medium onion

1 tablespoons butter

1 extra-large egg

½ cup milk

1-½ cups baking mix (also known as biscuit mix)

1 cup freshly grated Cheddar-Gruyere cheese, or your favorite, divided

1 tablespoon dried caramelized onion

2 tablespoons butter, melted

Preheat the oven to 400-degrees. Generously spray the bottom and sides of an 8” round baking pan. (You can also line the bottom with parchment, sprayed with cooking spray.) In a small pan, melt 1 tablespoon of the butter over medium heat. Add the chopped onion and sauté until tender and starting to brown.

Whisk the egg together with the milk.

Add the baking mix to a medium mixing bowl, then stir in the egg and milk, mixing until just blended.

Toss in ½ cup the shredded cheese, the sautéed onions and the caramelized onions. Fold into the dough until well blended.

Scoop the dough into the prepared pan, spreading into an even layer.

Scatter the remaining cheese over the dough and drizzle the melted 2 tablespoons of butter over the top.

Bake for 20 minutes in a 400-degree oven. Remove from the pan and transfer to a wire rack. Makes one 8” loaf.

For the cheese, the original recipe called for sharp American cheese. I stumbled upon a wonderful cheese that is a blend of Cheddar and Gruyere from Wood River Creamery. It’s perfect balance for the onions in this bread. If you can’t find it in your market, you can use your favorite cheese.

When you’re looking to set up your kitchen tools, add an assortment of baking pans, in a range of sizes, including Williams Sonoma’s Goldtouch Pro Nonstick Round Cake Pans. https://go.shopmy.us/p-82451920

All-Clad’s stainless-steel ball whisk is one of my favorites, ideal for whisking vinaigrettes and eggs! https://go.shopmy.us/p-23821541

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