Greenonionquickbread Recipes

ONION BREAD RECIPE

Steps:

• Dice onion and set aside.
• Heat bacon flavoured olive oil in a small pan over medium-high heat.
• Cook the onions until nicely browned. Set aside to cool.
• Heat the oven to 375º F.
• Grease a loaf pan or, an 8 inch round or square baking pan and line with parchment. Set aside.
• In a large bowl combine the flour, baking powder and salt.
• Add in the COLD butter. Using a knife, or pastry mixer, cut in the butter until crumbly.
• Place the egg in a small bowl and beat with a fork or whisk.
• Add the milk to the egg and mix.
• Pour the milk and egg mixture into the cooled and cooked onions.
• Make a well in the flour mixture, and pour in the wet ingredients.
• Mix with a spatula to combine.
• Scrape dough into the prepared baking dish.
• Bake in oven until baked. Apaproximately 25 minutes.Bread will be golden. You can use a cake tester to ensure it is baked.
• Remove the bread from the pan. Place on cooling rack.
• Slice and ENJOY!

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.

GREEN ONION SPOONBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
• Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
• In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
• Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
• Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.

GREEN ONION SPOONBREAD

Steps:

• Preheat an oven to 375 degrees.
• Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter.
• Combine the dry ingredients in a bowl. In a separate bowl combine the egg yolks, milk and butter and pour the egg mixture into the dry ingredients. Stir to combine but do not overmix. Fold in the chopped scallions.
• Beat the egg whites to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mixture and pour the batter into the buttered dish. Place in the oven and bake for 1 hour.

GOLDEN SWEET ONION CORNBREAD

Steps:

• In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

GREEN ONION CAKES

Steps:

• Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
• Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
• Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

HERBED GREEN ONION BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine pan in order suggested by manufacturer.
• Choose settings and start machine as directed by manufacturer.

CHEESY ONION QUICK BREAD

Steps:

• In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a large bowl. In a small bowl, whisk egg and milk. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds., Transfer to an 8x4-in. loaf pan coated with cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.