Here is a quick bread that is a little different to serve with a salad or a casserole. This bread has a subtle onion flavor that people can’t quite put their finger on. It is, however, very addicting.
The recipe originally used Walla Walla Sweet Onions, but other sweet onions can be used. Regular yellow onions can be used also, but the onion flavor will be a little more pronounced. I have added the cheese. It was not in the original recipe. Different cheeses may be used, and any kind of nut may be used. Toast the nuts for the best flavor. I sometimes add 1/2 c. diced red pepper for color and cook it with the onion. See, told you I put red pepper in anything I can.
The recipe is adapted from a recipe in one of those community cookbooks. This one was put out by the Walla Walla Gardeners Association in 1982, and featured recipes for Walla Walla Sweet Onions and also some for asparagus.
For easier slicing, let the bread sit over night. I store this tightly wrapped in plastic in the refrigerator.
Cheese and Onion Nut Bread
3 c. all-purpose flour
1/2 c. sugar
1/2 to 1 c. chopped Walla Walla Sweet Onion, any other sweet onion or yellow onion
3/4 c. butter, melted and divided
4 1/2 t. baking powder
1 t. salt
2 eggs, beaten
1 c. milk
1/2 c. chopped, toasted nuts
1/2 to 1 c. shredded sharp Cheddar cheese or other cheese
In a small frying pan, sauté the onion until translucent in 1/4 cup of the melted butter. Combine dry ingredients together in a large mixing bow. Beat eggs, milk, and the other 1/2 cup butter. Add to dry ingredients and mix only until completely moistened. Stir in onions, nuts, and cheese. Spoon into well-greased 9x5-inch loaf pan. Bake at 350 degrees for 1 hour or until done. Let set a few minutes then turn out of pan and completely cool on a rack. Wrap in plastic and let stand over night before slicing. Cut into 1/2-inch or so slices. Makes 16 slices.
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