This month’s issue of Food Network Magazine is all about Quick Breads. Fifty to be exact. I had to throw my hat in the ring and have a go at it. So I made two of them. Two savory breads with fresh herbs and cheeses and aromatics. My kitchen was a swirling aroma happy place.
This first bread, Parmesan & Herb, began with Caramelized Onions. A definite favorite in our house and the perfect pairing with nutty parmesan cheese and fresh rosemary and thyme. Lemon zest gave the bread the subtle ah ha moment (kind of the way nutmeg does when you sneak it into a savory dish).
As I write this I’m enjoying a piece of Parmesan & Herb Quick Bread toasted. Shut the oven door! What a way to start the day.
- 2 medium onions, thinly sliced
- 1 Tbl. olive oil
- ¾ cup sour cream
- ½ cup vegetable oil
- 2 eggs
- 1¾ cup all-purpose flour
- ½ cup parmesan cheese, grated
- 1 Tbl. sugar
- 2 tsp. fresh rosemary, finely chopped
- 2 tsp. fresh thyme, finely chopped
- 1½ tsp. baking powder
- 1 tsp. lemon zest
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. baking soda
- Caramelize onions in olive oil over medium-low heat until nicely browned, about 30 minutes.
- Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper, hanging over on two sides. Spray pan well with cooking spray.
- In a medium bowl whisk together sour cream, vegetable oil and eggs. In a large bowl, whisk together remaining dry ingredients. Fold in caramelized onions and stir until well incorporated. Add wet ingredients to dry and stir to combine.
- Pour batter into prepared pan. Bake for 40 - 50 minutes until a toothpick in center comes out clean (ours went the 50 minutes).
- Let cool 1 hour then remove loaf from pan and transfer to wire rack to cool completely.
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