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Vidalia Onion Bread

Source of Recipe


Adapted from "Cooking From Quilt Country"






List of Ingredients



• 2 cups Vidalia or Walla Walla onions, coarsely chopped
  
• 2 Tbsp butter
  
• 1 tsp salt, divided
  
• 1/4 tsp black pepper
  
• 1/2 tsp dried rosemary, divided
  
• 2 cups flour, sifted
  
• 1/4 cup cornstarch
  
• 4 tsp baking powder
  
• 2 Tbsp grated Parmesan cheese
  
• 5 Tbsp shortening
  
• 1 cup milk
  
• 1 egg, beaten
  
• 3/4 cup sour cream
  






Instructions



1. In a large skillet, saute the onions in butter over low heat until golden, about 15 minutes. Add 1/4 teaspoon salt, pepper and 1/4 teaspoon rosemary. Set aside.
   
   
2. In a food processor, combine the flour, cornstarch, baking powder, 3/4 teaspoon salt, 1/4 teaspoon rosemary and the Parmesan; pulse twice to mix. Add the shortening and pulse 2 or 3 times, until the mixture resembles crumbs. Add the milk and pulse to form a soft dough.
   
   
3. Spread the mixture into an oiled 10-inch cake pan. Top with the cooled onion mixture, spreading to the edges. Mix the egg and sour cream. Spread evenly over the onion mixture. Bake in a preheated 350-degree oven 20 minutes. Let cool 10 minutes and serve slightly warm.
   
   Makes 10 servings.