Onion Pan Bread
photo by Dine Dish
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 3 tablespoons butter, divided
- 2 cups sliced onions, 1/4 inch thick
- 2 tablespoons brown sugar
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 cup milk (I used skim)
- 1⁄4 cup canola oil or 1/4 cup other neutral oil
directions
- Preheat oven to 350 degrees F.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add onion and saute until softened and starting to become golden, about 10 minutes.
- Grease a 9-inch pie plate with remaining tablespoon butter and sprinkle bottom with brown sugar.
- When onions are done, spread out evenly over brown sugar.
- In large bowl combine flour, baking powder, salt and sugar.
- In small bowl combine egg, milk and oil.
- Quickly mix wet ingredients into the flour mix.
- Spread batter over onions and bake for 35 to 40 minutes.
- Serve warm.
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Reviews
-
I like it, I like it! However, I used only one Tblsp of brown sugar. And I spread a layer of batter in pan, then the onions, then the remaining batter. That made it a little more comfortable to eat. Great with any gravy or stew type dish. We had it with pork and saurkraut. Yum! Should be perfect for chili. Kelly M, thanks for posting an unusual recipe....Jezski
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The bread was certainly biscuity. With only a tablespoon of brown sugar, the onions were very sweet, more than I expected which wasn't entirely bad. As KC mentioned, the onions didn't really bake into the bread so it felt almost like two recipes instead of one. Personally I would add more onions next time, however my mother and grandmother liked it as it was and ate the bready part with their gravy and meat. I'll do this one again, it just wasn't amazingly delicious or spectacular.
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When I saw this posted today, I knew I had to try it! This is the perfect batter bread to go with a hearty stew of soup. Delicious flavor and consistency! I thought the onions would cook into the bread and dry up a little, but they didn't. That was fine, but not what I had expected. I will defenitly be making this recipe again and have already passed it on to a friend! Thanks for sharing this delicious recipe!
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food