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Vidalia Onion Custard Bread

By: Libby Beese  
"'As a vadalia onion broker, I'm also trying to find new ways to serve those sweet onions to family, friends and customers,' shares Libby Beese of St. Augustine, Florida. Their sweetness comes through nicely in these moist wedges. TIP: 'Serve with soups and stews at dinner or with your favorite egg dishes at brunch,' Libby recommends."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 64 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 large Vidalia or sweet onion, halved and sliced
  • 3 tablespoons butter, divided
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups milk
  • 3/4 cup shredded Cheddar cheese, divided
  • 1 teaspoon poppy seeds

Directions

  1. In a large skillet, cook onion in 2 tablespoons butter over medium-low heat until very tender and lightly browned, about 15 minutes.
  2. In a large bowl, combine the flour, baking powder and salt. Beat egg and milk; stir into dry ingredients just until moistened. Set aside 2 tablespoons onion mixture; fold remaining mixture into batter. Fold in 1/2 cup cheese. Pour into a greased 9-in. pie plate. Top with remaining cheese and reserved onion mixture. Sprinkle with poppy seeds.
  3. Melt remaining butter; drizzle over the top. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Cut into wedges; serve warm. Refrigerate leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2008 by ANNAMA 
Not bad,it's more of a crustless quiche than a bread for me. I had no time and energy to... MORE

 
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