Savory Onion Bread Recipe
I have always loved onions and for a long time I didn’t really know the difference in all of the different kinds. After a bit of experimentation, I started finding I preferred some onions over others. I’m so excited to be partnering with one of my favorites – – on this sponsored recipe!
When I am looking for sweet onions to use in a recipe or serve in a salad or on a burger, I always look for the Vidalia sticker so I know that I am getting real Vidalia onions and not a substitution! Turns out that I am not the only one who loves sweet onions, they represent the largest segment of onions sold every year. And Vidalia onions represent 62% of all of those sweet onion sales, so you KNOW they are good! They are also the most recognized sweet onion brand because of their association with a sweet flavor and mild taste.
are grown in South Georgia where the weather, water and soil all work to create that unique mild flavor. They are grown by about 100 growers in 20 counties and most of those are family-run, multigenerational operations. Those farmers largely hand plant and harvest each onion. Those same onions can be found in your local grocery store from mid-April through August.
While you have those fabulous Vidalia onions at your disposal, why not make this delicious and savory Onion Bread?
Savory Onion Bread
Ingredients
- 3 cups all-purpose flour pre-sifted or sift yourself
- 3 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces milk whole or low fat
- 1 ⁄4 cup sugar
- 1 ⁄2 cup water
- 1 ⁄4 cup melted butter
- 1 cup shredded cheddar cheese mild or sharp
- 1 ⁄2 cup chopped Vidalia onion
Instructions
- Preheat over to 375 and gather ingredients.
- Mix together flour, baking powder, sugar and salt.
- Add milk, water, butter, cheese, and onions.
- Stir until mixed.
- Dough should be a bit moist but not watery. Should look very sticky and lumpy.
- Scoop into greased bread pan. (cooking spray works fine).
- Even out with a spoon so top is completely flat.
- Bake for 55 minutes.
- Let cool for 30 minutes before slicing.
I had no idea you could do onion bread but as a massive fan of onions will try it out, looks really delicious and simple to follow!
I’ve had it out a bunch of times and always wanted to try making it at home.
Oh wow! I would like to try this. A savory bread is sooo good. Such a nice twist to the usual sweat breads 😀 Not cloying at all. I wonder how my kids would take it though
I like the sound of this Onion Bread Recipe. I love anything with Onions in it. I will be trying the recipe at some point for sure.
I always look for a good onion bread recipe! This seems like just the one I need to try! What can I substitute for carrots, what do you think?
Hmmm – there aren’t any carrots in it so you should be good.
This bread is easy to make. Great flavor, I will be making this again. Turned out just like the picture.
Love this! Added dill for perfection! This recipe is now in my “always go to” file!
Oooh – now I want to try it with dill too. Sounds delicious!!
I loved it!! My kids couldn’t get enough of it… definitely a keeper!!
Never dreamed I could ever get anything but Onion Bagels from store.
Surprise, I found this recipe and made it. DELISH!!
WHO would have thought it.
I’m so glad you liked it Darlene!! Thanks for stopping by Wisconsin Mommy!!
A new family favorite! Made it for a family dinner and it was a hit! It was soft and savory.
I’m so glad they liked it!!
Light soft crumb. Very very tasty. Since it’s not a yeast bread it tends my palate to think biscuit. I love this bread. Really fine diced the onion, afraid of the flavor overpowering the bread but not a problem. I used 1/2 cup sharp cheddar and Colby-jack with slices of pepper jack. I made 8 small sandwich rolls and one small (3×5?) It is a keeper and am making 2 full loaves right now. Should go great with the pot of veggie soup on the stove.
There are no words to describe this WONDERFUL bread!!! OH MY! I could take the whole loaf & run & hide..So good!
Thank you for sharing.
What type of onion should I use if I can’t get vidalias
A sweet onion would be the best substitute. Thanks for stopping by!!
Here in the Pacific Northwest, we have Walla Walla sweet onions, every bit as good as Vidalias are. Because of the short season, I buy 100 pounds every year, dice then, and freeze in snack size zippie bags for ease of cooking throughout the year. Maybe your region has something similar.
Making this AGAIN!! We love this sooo much and it is so easy!
I sprinkle the top with caned onion rings for color and crunch!
I slice into 4 pieces and my husband and I have the rest in the freezer for the future!
Yum, thanks!!
We love this bread!!! It’s our new Saturday morning breakfast bread. I added savory herbs to our taste. Thank you for sharing this amazing recipe.
I used whole wheat flour and added a little fresh thyme. DELICIOUS!
That sounds delicious! I will have to give that variation a try!!