Cheddar-Caramelized Onion Bread
Active Time: 35 MinsTotal Time1 Hour 30 Mins
Yield: Serves 8
You may have grown up eating classic Southern cornbread at fish fries, but give this Cheddar-Caramelized Onion Bread a try at your next cookout. This bread has a very unique texture, largely due to the use of almond flour. Serve it alongside hearty soups and stews instead of the usual white bread. Be sure to prepare a batch of Whipped Sweet Potato Butter to go along with this tasty bread.
- 1/2 cup plus 2 Tbsp. unsalted butter, divided
- 2 teaspoons caraway seeds
- 1 tablespoon extra-virgin olive oil
- 1large (9 oz.) red onion, thinly sliced
- 1 teaspoon kosher salt, divided
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup heavy cream
- 1large egg
- 2 teaspoons honey
- 4 ounces Cheddar cheese, shredded (about 1 cup)
- Whipped Sweet Potato Butter
- Chopped fresh thyme (optional)
How to Make It
Place 1⁄2 cup of the butter in freezer until solid, at least 30 minutes.
Preheat oven to 350°F. Heat a medium skillet over medium. Add caraway seeds, and cook, stirring constantly, until lightly toasted, about 1 minute. Remove seeds from skillet, and set aside.
Add oil to skillet, and heat over medium-high. Add onion, and cook, stirring often, until starting to soften, about 3 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until tender and browned, about 15 minutes. Season with 1⁄4 teaspoon of the salt. Remove onions from skillet, and let cool 10 minutes.
Place a 9-inch cast-iron skillet in preheated oven. Stir together flours, baking powder, baking soda, 1⁄2 teaspoon of the salt, and toasted caraway seeds in a medium bowl. Whisk together cream, egg, and honey in a separate bowl.
Remove butter from freezer. Using the large holes on a box grater, grate frozen butter into coarse shreds. Add shredded butter to flour mixture, stirring to combine. Add cream mixture, cheese, and caramelized onions to flour mixture; stir just until dough comes together. Turn dough out onto a lightly floured surface; pat into an 8-inch circle. Add remaining 2 tablespoons butter to hot cast-iron skillet, swirling to melt. Gently place dough in skillet; sprinkle with remaining 1⁄4 teaspoon salt.
Bake bread in preheated oven until sides and top are golden brown, 20 to 25 minutes. Remove from oven, and let cool in skillet 5 minutes. Remove bread from skillet, and place on a wire rack to cool to room temperature, about 30 minutes. Sprinkle with thyme, if desired; serve with Whipped Sweet Potato Butter.
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