Caramelized Vidalia Onion Bread


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
  1. Preheat oven to 350°.
  2. 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.
  3. Stir in 1 teaspoon thyme, 1 teaspoon salt, and pepper. Transfer onion mixture to a bowl. Wipe skillet clean, and spray with cooking spray.
  4. 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.
  5. 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.


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