Onion Pan Bread
From 55to64 15 years ago
- 60 minutes to make
- Serves 4
Delicious onion bread baked in a cast iron skillet. You can vary the ingredients. I've made this with no meat as well as with meat; cheese and no cheese. You can serve this as a dinner with a salad or cut into smaller pieces, it can be an appetizer.
Ingredients
- 3 tablespoons butter shopping list
- 2 large yellow onions shopping list
- 2 tablespoons brown sugar shopping list
- 2 cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon sugar shopping list
- 1 egg shopping list
- 1 cup milk shopping list
- ¼ cup vegetable oil shopping list
- OPTIONAL INGREDIENTS shopping list
- 6 slices of bacon, cooked and crumbled shopping list
- OR 1/4 pound breakfast sausage, cooked and crumbled shopping list
- OR 1/4 pound italian sausage, cooked and sliced thin shopping list
- 1/2 cup cheddar cheese (or other medium to hard cheese) grated shopping list
How to make it
- Preheat oven to 350°. Cut the onions in half, then into slices about ¼” wide. Separate into pieces.
- If using any of the meats, prepare them and set them to the side.
- If using the cheese, measure and set to the side.
- Place 2 tablespoons of butter in a 9 to 10 inch oven proof skillet. Turn the heat to medium. Sauté the onions, stirring occasionally, until softened and they begin to caramelize, about 10 minutes. Remove onions from skillet. Melt remaining butter in the skillet. Sprinkle with brown sugar and return the onions to the pan, covering the bottom. If using meat, sprinkle meat over onions.
- Combine the flour, baking powder, salt and sugar. If using cheese, add to the dry ingredients. Whisk together the egg, milk, and oil until thoroughly combined. Add to the dry ingredients and stir together quickly, but completely. The batter is very thick, almost like a biscuit batter.
- Spread the batter over the onions. Bake for 30 to 40 minutes or until a toothpick inserted into the middle comes out dry. The top of the bread will not brown very much at all. You need to depend on the toothpick.
- Let stand for five minutes. Place a serving dish slightly larger than the skillet over the top of the bread and turn over like an upside down cake.
- Serve immediately with the onions on top.
- Serves four for dinner. Eight to ten if using as an appetizer.
The Rating
Reviewed by 10 people-
wow fantastic recipe thanks
momo_55grandma
in Mountianview loved it
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Mmmm...wonderful!
grandmacooks
in Somewhere In loved it
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Oh, yummy. My kind of recipe, wonderful post. Thank you.
notyourmomma
in South St. Petersburg loved it
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