Cheese and Onion Bread

Even though I did not list it on my yearly goal list, making bread is definitely a goal. I always like to find new recipes, especially for bread I can eat with dinner. Plain sandwich bread is nice, but I am the only one who would eat it. This recipe paired well with a few meals we had, and I caramelized a little extra onion to help for a pizza I made. (Yay for time-saving tricks!) The onions make this bread sweet and who doesn’t like cheese and bread together? The original recipe used Gruyere, which is all well and good, but I wanted this to be a recipe I could make any ole day. The substitution worked just fine.

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This is another recipe where you can use buttermilk powder in place of buttermilk. The buttermilk helps keep the bread soft, even days after it was made. It also gives the bread a biscuity texture, which I adore. Feel free to mix up the seasoning a bit to go with whatever meal you are making. We were going Italian, hence the garlic and oregano.

Fun layers!

Fun layers!

Directions for Cheese and Onion Bread

Adapted from Food and Wine Magazine (September 2009)

  • 1 stick, plus 2 Tablespoons butter, cubed and chilled
  • 1 medium onion, chopped or thinly sliced (about 3/4 cup)
  • 1/2 teaspoon sugar
  • Pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 3/4 cup shredded cheese (Cheddar, Gruyere, Parmesan, etc.)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Preheat the oven to 425 degrees and prepare a 9 by 5 inch loaf pan.

Brown the 2 tablespoons of butter in a medium skillet over medium-low heat. Pour the butter into a small bowl and set aside. Add a bit of additional butter to the pan if necessary, or oil, then add the onion.

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Saute the onions on a slightly lower heat until they caramelize (about 20-30 minutes). Add the sugar in the last 10 minutes or so. When done caramelizing, remove the onions from the heat and add some pepper, the garlic powder, and oregano to them.

Meanwhile, with a food processor, pulse together the flour, baking powder, baking soda, and salt (and buttermilk powder, if using).

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Add the remaining 8 tablespoons of butter to the bowl and pulse about 6-7 times until they are about the size of peas.

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Pour in the buttermilk and pulse a few times until the dough comes together.

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Add the cheese to the onion mixture and have ready.

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Take the dough and knead it until you can spread it out into a long skinny rectangle, about 3 inches wide and about 2 feet in length.

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Slice the dough along the long side into about 10 pieces. Take a piece and place it on the bottom of the loaf pan. Place some of the cheese/onion mixture on top, then another piece of dough. Keep layering until the last piece of dough. Only use a little bit of the onion mixture on top.

I know, it looks hideous. Have faith!

I know, it looks hideous. Have faith! Oh, and ignore that mine is not in the pan yet. I wanted to show you the layers.

Now it's in the pan!

Now it’s in the pan!

Then, pour the browned butter on top before placing the pan in the oven to  bake for about 30 minutes.

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The bread will be golden and a knife will come out clean.

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Allow it to cool in the pan for about 10 minutes before unmolding it and serving.

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Directions for Cheese and Onion Bread (without pictures)

Adapted from Food and Wine Magazine (September 2009)

  • 1 stick, plus 2 Tablespoons butter, cubed and chilled
  • 1 medium onion, chopped or thinly sliced (about 3/4 cup)
  • 1/2 teaspoon sugar
  • Pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 3/4 cup shredded cheese (Cheddar, Gruyere, Parmesan, etc.)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Preheat the oven to 425 degrees and prepare a 9 by 5 inch loaf pan.

Brown the 2 tablespoons of butter in a medium skillet over medium-low heat. Pour the butter into a small bowl and set aside. Add a bit of additional butter to the pan if necessary, or oil, then add the onion. Saute the onions on a slightly lower heat until they caramelize (about 20-30 minutes). Add the sugar in the last 10 minutes or so. When done caramelizing, remove the onions from the heat and add some pepper, the garlic powder, and oregano to them.

Meanwhile, with a food processor, pulse together the flour, baking powder, baking soda, and salt (and buttermilk powder, if using). Add the remaining 8 tablespoons of butter to the bowl and pulse about 6-7 times until they are about the size of peas. Pour in the buttermilk and pulse a few times until the dough comes together.

Add the cheese to the onion mixture and have ready. Take the dough and knead it until you can spread it out into a long skinny rectangle, about 3 inches wide and about 2 feet in length. Slice the dough along the long side into about 10 pieces. Take a piece and place it on the bottom of the loaf pan. Place some of the cheese/onion mixture on top, then another piece of dough. Keep layering until the last piece of dough. Only use a little bit of the onion mixture on top. Then, pour the browned butter on top before placing the pan in the oven to  bake for about 30 minutes. The bread will be golden and a knife will come out clean. Allow it to cool in the pan for about 10 minutes before unmolding it and serving.

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