Savory Onion Bread Recipe -
Savory Onion Bread Recipe
  • READY IN 45 mins

Savory Onion Bread

Recipe by  

"Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads."

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Ingredients Edit and Save

Original recipe makes 1 -8 inch round loaf Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
  2. Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
  3. Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
  4. In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
  5. Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

This bread was really good! I made it in one of my nonstick cake pans, so I didn't need to grease it. Also, I added some garlic, and a little bit more baking powder, so it was really fluffy. I served it with a beef pot pie and we loved it. I can't wait to make it again.

Most Helpful Critical Review
Mar 10, 2004

Not what I'd call savory.


60 Ratings

Aug 19, 2003

Simple and delicious! I recommend using red onion for flavor. Used almost double cheese, too, and the texture was still great. I'll double the recipe next time!

Aug 19, 2003

Delicious. The texture was a bit different from other breads - almost cakelike (probably due to the egg). It was quite moist. Followed directions, except that I topped with mozzarella instead of cheddar because I only had one bag of cheddar defrosted. I also used 1/4c yellow onion and 1/4c red. Would definitely make again.

Dec 15, 2007

This was a nice quick bread. I added a little garlic powder as others did & I needed a couple extra tablespoons of milk as it seemed a little dry. I baked it in a loaf pan & it sliced really well. I think this recipe would also make good drop biscuits. Thanks for sharing:o)

May 17, 2010

I made this today and it was excellent! I mostly followed the recipe, but I doubled the amount of onion and added a Tbsp of onion powder to deepen the oniony flavor. I also added about 1/3 cup minced parsley to round out the flavors. I made it with white cheddar cheese and it was lovely. Those who said it was dry may have over baked it. I used a 9" square pan and it was perfect in just 20 minutes.

Oct 28, 2005

Although I did add more onion and cheddar than called for with the additions of my usual standby's (garlic and onion powders) we all found this bread to be quite good. I could see how this would also be wonderful as either muffins or rolls. I loved the fact that I could make a tastey quick bread that didn't entail the usual hours I spend on making traditional breads. Carol, my family thanks you for this delicious and easy bread that they dunked into their soup to get up every last drop!

Jul 23, 2003

Per other reviews, I added a dash of garlic powder and a dash of Italian seasoning to the batter. The bread smelled great but I'm not sure how we liked it as a loaf. I think these could possibly make great biscuits, which is what I think I'll make them into if I try this recipe again.


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  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 572 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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