Vidalia Onion Custard Bread

Vidalia Onion Custard Bread

"'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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

This is ridiculously good! We look forward to Vidalia season just for this treat. I don't use the popyseeds because they stick between your teeth.

made this to go with pasta and meatballs instead of garlic bread and it was a hit. not quite a custard but not a regular bread either (almost like a really soft biscuit is how my husband describ...

Very good. Came out moist and delicious. My only modification was adding about a quarter cup of corn meal to add a bit of texture.

Not bad,it's more of a crustless quiche than a bread for me. I had no time and energy to sautee the onions before putting them in the batter, so I skipped that, but it was okay anyway.

Other stories that may interest you