Caramelized Onion Upside-Down Bread
Light and fluffy pan bread with a caramelized onion topping This took less than an hour to make including prep and bake time
Light and fluffy pan bread with a caramelized onion topping This took less than an hour to make including prep and bake time
- Carbohydrate 42.4991836797615 g
- Cholesterol 74.2994673283001 mg
- Fat 60.8502271902813 g
- Fiber 1.65000003576279 g
- Protein 13.9628914391369 g
- Saturated Fat 15.5104211991358 g
- Serving Size 1 1 Serving (233g)
- Sodium 523.087584867347 mg
- Sugar 40.8491836439987 g
- Trans Fat 3.80646474554178 g
- Calories 768 calories
Step-by-step
- Cut the onions in half, then into slices about ¼â€ wide. Separate into pieces.
- 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, and turn very brown. This will take about 10 minutes.
- While the onions are cooking, microwave the bacon til crisp. When cooled, crumble and set aside.
- Remove onions from skillet. Melt remaining butter in the skillet. Remove from heat. Sprinkle with brown sugar and return the onions to the pan, covering the bottom evenly. Sprinkle the crumbled bacon on top of the onions.
- In a medium size bowl combine the flour, baking powder, salt, sugar and shredded cheddar. In a seperate bowl, 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.
- Preheat oven to 350 degrees.
- Spread the batter, by the spoon full, over the onions evenly. Spread out the batter with the tines of a fork. Bake for about 35 minutes or until a toothpick inserted into the middle comes out dry. The top of the bread should be browned slightly.
- Let stand for five minutes. Then place a serving dish, slightly larger than the bread, over the top of the bread and turn over like an upside down cake.
- Slice and serve warm as a side dish or an appetizer.
Raw weight measurements on paper rarely reveal the thermal capacity of cast iron. Utilizing a heavy nine-to-ten-inch skillet ensures that onions brown evenly over medium heat without scorching their sugars prematurely. Slicing those yellow onions to a precise quarter-inch thickness allows them to soften and develop deep pigmentation within ten minutes.
Sequencing Wet and Dry Components
Mixing liquid dairy and fats into dry flour requires restraint to prevent tough gluten development. Stirring the thick batter just until combined yields a biscuit-like crumb structure capable of supporting heavy toppings. Spreading this dense batter by the spoonful over the bacon layer prevents the underlying ingredients from shifting out of place during transfer.
Judging Doneness Visually
Relying on internal temperature probes proves unnecessary when baking quick breads enriched with cheese and dairy. Inserting a wooden toothpick directly into the geographic center provides the definitive test; it emerges completely dry when the crumb is fully set. Allowing the baked loaf to rest for exactly five minutes in the pan permits the sugar syrup to reabsorb slightly, ensuring clean inversion onto a serving platter without sticking.
