Upside Down Onion Bread
Description
Borrowed from Dinner With Julie, all I really changed was the name…and interestingly enough, I was inspired to make broccoli soup with it (with roasted chicken thrown in.)
Ingredients
Upside Down Onion Bread
canola or olive oil
2 large onions, cut in half and thinly sliced
2 c. flour (or half regular and half whole-wheat)
1 T. baking powder
1/4 t. salt
1 c. milk
1/4 c. canola oil
1 egg
Instructions
In a large (mine was 10″) ovenproof skillet, saute the onions in a bit of oil until they are golden brown. This should take 15-20 minutes and I added about a 1/2 t. of salt and 2 t. of sugar to work on the caramelization – you may also need to add a bit more oil if it all gets too dry. When the onions are done, remove the pan from the heat.
In a medium bowl, combine the flour, baking powder and salt and in a different bowl, combine the milk, oil and egg. Add the liquid ingredients to the dry and stir until just combined.
Spread the batter over the onions and bake at 350 for 35-40 minutes. I thought it looked great sitting in the pan, but if you want to get fancy, turn it out onto a platter (after it’s rested in the skillet for about 10 minutes) and serve. Definitely best served warm!
- Category: Bread and Buns
