Caramelizing onions takes a bit of patience, but they’re easy to make and their sweet flavor is worth the time.
Caramelized Vidalia Onion Bread
Serves: 1 (10-inch) loaf
- ¼ cup unsalted butter
- 8 cups (½-inch-thick) sliced Vidalia onion (about 2 pounds)
- 3 teaspoons chopped fresh thyme, divided
- 2¾ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 cups whole buttermilk, room temperature
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 2 tablespoons firmly packed light brown sugar
- ½ cup shredded fontina cheese
- Garnish: fresh thyme
- Preheat oven to 350°.
- In a 10-inch cast-iron skillet, heat butter over medium-high heat until bubbly. Add half of onion; cook, stirring frequently, until softened, 4 to 6 minutes. Add remaining onion; cook, stirring frequently, until softened, 4 to 6 minutes. Reduce heat to medium; cook, stirring frequently, until onions are lightly caramelized, 15 to 20 minutes.
- Stir in 1 teaspoon thyme, 1 teaspoon salt, and pepper. Transfer onion mixture to a bowl. Wipe skillet clean, and spray with cooking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, remaining 2 teaspoons thyme, and remaining 1¾. teaspoons salt. In a medium bowl, whisk together buttermilk, melted butter, eggs, and brown sugar. Add buttermilk mixture to flour mixture, stirring just until combined. Finely chop ¾ cup onion mixture, and gently fold into batter just until combined. Spread batter into prepared skillet; top with remaining onion mixture.
- Bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes, topping with cheese during last 5 minutes. Let cool for 15 minutes before serving. Garnish with thyme, if desired. Serve warm.