Best 11 Caramelized Onion Cheddar Quick Bread Recipes

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Craving a delicious and savory treat? Look no further than caramelized onion cheddar quick bread! This delectable dish combines the sweet, gooey goodness of caramelized onions with the sharp, nutty flavor of cheddar cheese, creating a flavor profile that is both unique and utterly satisfying. Whether you're whipping up a quick snack, preparing a brunch spread, or packing a lunch, this caramelized onion cheddar quick bread is sure to be a hit with friends and family alike. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

Let's cook with our recipes!

CARAMELIZED ONION AND WHITE CHEDDAR DIP WITH APPLES AND DARK BREAD



Caramelized Onion and White Cheddar Dip with Apples and Dark Bread image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons butter
2 large onions, finely chopped
1 bay leaf, fresh or dried
1 teaspoon dried thyme or poultry seasoning
Salt and pepper
3 green apples
1/2 lemon, juiced
1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound
3 tablespoons all-purpose flour
2/3 cup dry white wine
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
A pinch or 2 of ground cloves
2 1/2 cups shredded sharp white Cheddar

Steps:

  • Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes.
  • While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter.
  • When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

CARAMELIZED ONION CHEDDAR QUICK BREAD RECIPE



caramelized onion cheddar quick bread Recipe image

Provided by socalnativelala

Number Of Ingredients 11

3 ounces extra sharp cheddar, shredded on the large holes of box grater (about 1 cup)
3 cups (15 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces caramelized onion cheddar cheese, cut into 1/2-inch cubes (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 cup of the shredded cheddar evenly over the bottom of the pan. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the cubed onion cheddar, breaking up clumps. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup chedddar evenly over the surface. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.

EASY CHEESE AND ONION BREAD



Easy Cheese and Onion Bread image

I was searching for a quick bread recipe without all the time and work it takes to knead dough and then wait for it to rise. I searched Food Network.com and found a recipe for "Beer Bread". Although simple and fast to make, I did not like the taste of it. So I altered the ingredients and experimented a bit and after just two trys, I came up with this version. I was so pleased with it....I felt compelled to share it with others who like me, want a quick homemade bread that everyone will love! Make sure your oven is the required temperature. Let cool before slicing otherwise it will crumble and fall apart. When slicing, use a very sharp knife and saw gently while pressing down to get the best results. This bread is great with stews, chili, heartly soups, and open faced turkey or beef sandwiches. Very filling!

Provided by Alznwonderland

Categories     Quick Breads

Time 1h5m

Yield 1 slice, 12 serving(s)

Number Of Ingredients 9

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 onion

Steps:

  • Pre-heat oven to 375 degrees.
  • 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.

SAVORY ONION BREAD



Savory Onion Bread image

Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.

Provided by Carol

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 9

Number Of Ingredients 10

1 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
½ cup shredded sharp Cheddar cheese
½ cup finely diced onion
1 tablespoon margarine
1 egg
½ cup milk
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g

CHEESY CARAMELIZED ONION SKILLET BREAD



Cheesy Caramelized Onion Skillet Bread image

This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. -Mary M. Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 teaspoons caraway seeds
1 tablespoon olive oil
1 large onion, chopped
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
1/2 cup butter, melted
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1 tablespoon minced fresh thyme, optional

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

BREAD MACHINE CARAMELIZED-ONION BREAD



Bread Machine Caramelized-Onion Bread image

This bread is made for onion lovers! Ribbons of caramelized onions swirl their distinctinve sweet flavor throughout this savory bread.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 12

Number Of Ingredients 8

1 tablespoon butter or margarine
2 medium onions, sliced
1 cup water
1 tablespoon olive or vegetable oil
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast

Steps:

  • In 10-inch skillet, melt butter over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized; remove from heat.
  • Measure carefully, placing all ingredients except onions in bread machine pan in the order recommended by the manufacturer. Add 1/2 cup of the onions at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. (Reserve any remaining onions for another use.)
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 210 mg, Sugar 3 g, TransFat 0 g

CHEESE ONION GARLIC BREAD



Cheese Onion Garlic Bread image

This is a great appetizer or side dish for your next get together.

Provided by MARBALET

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 7

2 French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
¼ cup butter
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup mayonnaise

Steps:

  • Preheat the broiler.
  • Slice the French baguettes diagonally into 3/4 inch slices.
  • In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
  • In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
  • On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

Nutrition Facts : Calories 687 calories, Carbohydrate 68.7 g, Cholesterol 49.3 mg, Fat 36 g, Fiber 3.1 g, Protein 23.3 g, SaturatedFat 11.4 g, Sodium 1206.5 mg, Sugar 4.4 g

CARAMELIZED ONION BREAD (BREAD MACHINE)



Caramelized Onion Bread (Bread Machine) image

Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.

Provided by duonyte

Categories     Yeast Breads

Time 3h30m

Yield 2 lb. loaf, 16 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 medium onions, sliced
1 1/4 cups water
1 tablespoon olive oil
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast or 2 teaspoons active dry yeast

Steps:

  • Melt butter in skillet over medium-low heat. Cook onions in butter 10 to 15 minutes, stirring occasionally, until onions are brown and caramelized. Do not hurry the process. Remove from heat.
  • Place all remaining ingredients in bread machine pan in the order recommended by the manufacturer.
  • Set to basic cycle with medium or light crust. Add onions at beep signal or 5 to 10 minute before end of kneading cycle.
  • Alternatively, use dough cycle. Remove dough at end of cycle, shape as desired, place on cornmeal-sprinkled baking sheet and let rise. Bake for app. 30 to 40 minutes in a 400 deg. oven. Exact time depends on shape.
  • Note: I generally substitute one cup of whole wheat or rye flour for one cup of the bread flour. Rye is particularly excellent.

Nutrition Facts : Calories 140.4, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.9, Sodium 153.6, Carbohydrate 26.9, Fiber 1.2, Sugar 2.2, Protein 3.5

CARAMELIZED ONION & DATE FLATBREAD



Caramelized Onion & Date Flatbread image

Here's a deliciously different appetizer for a holiday party. I top a prebaked pizza crust with caramelized onions, two kinds of cheese, orange chunks, dates and seasoning.-Mary Tamaki, Calgary, Alberta

Provided by Taste of Home

Time 45m

Yield 1 flatbread (8 slices).

Number Of Ingredients 9

2 teaspoons olive oil
1 medium red onion, thinly sliced
1/8 teaspoon salt
1 prebaked 12-inch thin pizza crust
1 cup shredded part-skim mozzarella cheese
1/4 teaspoon Italian seasoning
1 large navel orange, peeled, sectioned and cut into 1/2-inch pieces
1/2 cup pitted dates, chopped
1/4 cup crumbled feta cheese

Steps:

  • Preheat broiler. In a large skillet, heat oil over medium heat. Add onion and salt; cook and stir 6-8 minutes or until onion is softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Place crust on an ungreased baking sheet; sprinkle with mozzarella cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted., Top with Italian seasoning, onion, orange and dates. Sprinkle with feta cheese. Broil 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 200 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 372mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

CHEESE & CARAMELISED ONION COBURG



Cheese & caramelised onion coburg image

This savoury cheese and onion bread is delicious served warm from the oven

Provided by Angela Nilsen

Categories     Breakfast, Buffet, Side dish

Time 3h

Yield Makes 2

Number Of Ingredients 9

400g malted grain brown bread flour , or wholemeal or granary bread flour
100g strong white bread flour
7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
1½ tsp salt
1 tbsp soft butter
1 large onion , cut into thin wedges
1 tbsp olive oil
1 beaten egg
50g grated mature cheddar

Steps:

  • Mix your choice of brown flour with the white, the yeast and salt in a large mixing bowl. Put in the butter and rub it into the flour. Stir in the seeds if using. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl and until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
  • Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
  • Knock back the dough by lightly kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball. Cover with the glass bowl and leave for 15 mins.
  • Fry the onion in the olive oil until very lightly caramelised, then leave to cool. Cut the dough in half and shape into 2 balls. Cover with the glass bowl and leave for 15 mins. Shape by flattening each ball into an 18cm round, put each on a large baking tray lined with baking parchment. Make 6 deepish cuts with a sharp knife to mark each round into 6 wedges. Cover with a clean tea towel. Leave for 40-45 mins, or until doubled in size. Finish by brushing with beaten egg, scatter over the onion, then the grated cheese.
  • Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 30-35 mins or until golden. If the onion is getting too brown, lay a piece of parchment over the top. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.74 milligram of sodium

Tips:

  • Use a variety of onions for a more complex flavor. Try using a combination of yellow, white, and red onions.
  • Caramelize the onions slowly and patiently. This will help to develop their sweetness and flavor.
  • Don't overcrowd the pan when caramelizing the onions. This will prevent them from cooking evenly.
  • Add a splash of balsamic vinegar or white wine to the onions while they are caramelizing. This will help to deglaze the pan and add a touch of acidity.
  • Use a good quality cheddar cheese. This will make a big difference in the flavor of the bread.
  • Don't overmix the batter. Overmixing will make the bread tough.
  • Bake the bread in a loaf pan until a toothpick inserted into the center comes out clean.
  • Let the bread cool slightly before slicing and serving.

Conclusion:

Caramelized onion cheddar quick bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover caramelized onions, and it is also a great bread to serve at parties or potlucks. This bread is sure to be a hit with everyone who tries it!

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