Onion Cheddar Bread
May 29, 2015
Categories: Breads, Dairy, Vegetables, Onions, Jewish, Baking Mix (Bisquick/Clone), Brunch, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Oven Bake, Quick Breads, Flour, Kosher Dairy more
"Adapted from Kosher By Design."
- Serving Size: 1 (92.9 g)
- Calories 167.8
- Total Fat - 11.7 g
- Saturated Fat - 4.4 g
- Cholesterol - 36.6 mg
- Sodium - 251.6 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 1.1 g
- Sugars - 2.8 g
- Protein - 6.5 g
- Calcium - 186.6 mg
- Iron - 0.6 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 400°F.
Melt 1 tablespoon butter in a medium skillet.
Add chopped onion and saute until tender, 5-6 minutes.
Combine milk and egg.
Add biscuit mix and stir until just moistened.
Stir in onions, 1/2 cup cheese, and 1 1/2 teaspoons poppy seeds.
Spread in a greased 8" round pan.
Sprinkle remaining cheese and poppy seeds on top.
Melt 2 teaspoons butter in the same skillet.
Add sliced onion and saute until wilted, 3-4 minutes.
Arrange sliced onion over top of dough.
Melt remaining butter and drizzle over top.
Bake 20 minutes.
Cut into 8 wedges and serve warm.
Tips & Variations
No special items needed.