Onion Supper Bread is not only delicious, but it is so easy to make, and the whole family will love it! What are you waiting for, grab an onion and start dicing...
I love a good supper bread. One that is easy to make, uses basic pantry ingredients and is full of flavor. This Onion Supper Bread checks all the boxes! I have actually made this twice
in two weeks because we enjoyed it so much! It is perfect to bake up for a light meal with salad or serve alongside your favorite stew or soup. And let's be honest, for us bread lovers there is never a wrong time to serve freshly baked bread with a meal...and in my opinion, a supper bread is one that you can pick up to eat (like pizza) or eat it with a fork. I have eaten it both ways...
This is the one to make, when guests are on their way over for dinner.
It looks complicated, making it the perfect thing to slip into the oven as dinner guests are knocking at the door. But to clarify, it is not complicated to make at all. The aroma coming from your kitchen will ensure a wonderful meal and time with friends is in store. In my playbook, the only thing better than the food on the table, is who sits around the table to share the meal with you.
The recipe is quite adaptable. You can substitute Greek yogurt for the sour cream if you wish. You can prep and sauté the onions ahead of time and pop them into the fridge until you assemble and bake. And conveniently, Onion Supper Bread calls for Whole Wheat Self Rising Flour, my favorite homemade pantry mix that I keep around all the time! And my favorite tip of all, use as much Feta cheese as you like! The salty cheese pairs well with the tangy sour cream under the diced and sautéed onions...
Ingredients needed for this recipe:
- onion
- garlic
- oil
- brown sugar
- oregano leaves
- Whole Wheat Self-Rising Flour
- milk
- sour cream
- egg
- Feta Cheese
You will also need the following:
- kitchen knife
- chopping board
- medium-sized sauté pan with a lid
- measuring cups
- measuring spoons
- medium-sized mixing bowl
- kitchen spoon
- silicone spatula
- small-mixing bowl
- whisk
- pie pan, skillet, or small baking pan
Now we are ready to begin!
Onion Supper Bread
by the seat of my pants!inspired from: The $5 Chef
400-degree oven
UPDATED: 02.05.2024
1 large onion, diced
2 cloves garlic minced
1 T oil
1 t brown sugar, our recipe found here.
1/4 t oregano leaves crumbled
2 c Whole Wheat Self-Rising Flour, our recipe found here.
3 T oil
2/3 c milk
1 c sour cream OR Greek yogurt
1 egg
3/4 - 1 c crumbled Feta Cheese, don't be shy with the Feta!
Peel and dice the onion into small dice. Peel and mince the garlic.
Stir gently and cook until mixed well. Set aside to cool or store in the refrigerator if made ahead.
Combine the Whole Wheat Self-Rising Flour and oil, and stir with a fork until crumbly. Add the milk, and beat the dough mixture with 25 strokes (I count them off to make sure I have mixed it enough.), to mix well and develop a bit of gluten in the batter.
Combine the sour cream or yogurt and the egg whisking until smooth. Spread the mixture over the dough.
inspired from: The $5 Chef
400-degree oven
1 large onion, diced
2 cloves garlic minced
1 T oil
1 t brown sugar, our recipe found here.
1/4 t oregano leaves crumbled
2 c Whole Wheat Self-Rising Flour, our recipe found here.
3 T oil
2/3 c milk
1 c sour cream OR Greek yogurt
1 egg
3/4 - 1 c crumbled Feta Cheese, don't be shy with the Feta!
Peel and dice the onion into small dice. Peel and mince the garlic.
Warm the oil in the Sauté pan, and add the diced onion. Sauté until the onion pieces are translucent, add the minced garlic stirring well. Cover the pan, reduce heat, and braise until the onion is soft.
Remove the cover, add the brown sugar, and the crushed Oregano leaves.
Stir gently and cook until mixed well. Set aside to cool or store in the refrigerator if made ahead.
Combine the Whole Wheat Self-Rising Flour and oil, and stir with a fork until crumbly. Add the milk, and beat the dough mixture with 25 strokes (I count them off to make sure I have mixed it enough.), to mix well and develop a bit of gluten in the batter.
Press the dough into the bottom of a prepared skillet, pie pan, or 7X11 baking pan.
Combine the sour cream or yogurt and the egg whisking until smooth. Spread the mixture over the dough.
Scatter the Feta over the custard, then top evenly with the onions. Bake 25 to 35 minutes or until done in your oven. Let cool 10 minutes before cutting.
Storage options for Onion Supper Bread. Due to the baked sour cream topping, store covered in the refrigerator. Reheat in the microwave if desired. You may also reheat in a 200-degree oven (covered to prevent drying out) for 10-15 minutes.
UPDATE:
For your convenience, a "copy and paste" version of Onion Supper Bread has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
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Printable "copy and paste" version:
Onion Supper Bread
by the seat of my pants!inspired from: The $5 Chef
400-degree oven
UPDATED: 02.05.2024
1 large onion, diced
2 cloves garlic minced
1 T oil
1 t brown sugar, our recipe found here.
1/4 t oregano leaves crumbled
2 c Whole Wheat Self-Rising Flour, our recipe found here.
3 T oil
2/3 c milk
1 c sour cream OR Greek yogurt
1 egg
3/4 - 1 c crumbled Feta Cheese, don't be shy with the Feta!
Peel and dice the onion into small dice.
Stir gently and cook until mixed well. Set aside to cool or store in the refrigerator if made ahead.
Combine the Whole Wheat Self-Rising Flour and oil, and stir with a fork until crumbly. Add the milk, and beat the dough mixture 25 strokes, to mix well and develop a bit of gluten in the batter.
Combine the sour cream or yogurt and the egg whisking until smooth. Spread the mixture over the dough.
1 large onion, diced
2 cloves garlic minced
1 T oil
1 t brown sugar, our recipe found here.
1/4 t oregano leaves crumbled
2 c Whole Wheat Self-Rising Flour, our recipe found here.
3 T oil
2/3 c milk
1 c sour cream OR Greek yogurt
1 egg
3/4 - 1 c crumbled Feta Cheese, don't be shy with the Feta!
Peel and dice the onion into small dice.
Warm the oil in the Sauté pan, and add the diced onion. Sauté until the onion pieces are translucent, add the minced garlic stirring well. Cover the pan, reduce heat, and braise until the onion is soft.
Remove the cover, add the brown sugar, and the crushed Oregano leaves.
Stir gently and cook until mixed well. Set aside to cool or store in the refrigerator if made ahead.
Combine the Whole Wheat Self-Rising Flour and oil, and stir with a fork until crumbly. Add the milk, and beat the dough mixture 25 strokes, to mix well and develop a bit of gluten in the batter.
Press the dough into the bottom of a prepared skillet, pie pan, or 7X11 baking pan.
Combine the sour cream or yogurt and the egg whisking until smooth. Spread the mixture over the dough.
Scatter the Feta over the custard, then top evenly with the onions. Bake 25 to 35 minutes or until done in your oven. Let cool 10 minutes before cutting.
Storage options for Onion Supper Bread. Due to the baked sour cream topping, store covered in the refrigerator. Reheat in the microwave if desired. You may also reheat in a 200-degree oven (covered to prevent drying out) for 10-15 minutes.
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Melynda, this bread looks great! Woohoo! Almost a meal in itself! Thanks for this.
ReplyDeleteKebba, you are so welcome!
DeleteThat looks great, like something I could bring to a potluck when there are potluck meals again!!!
ReplyDeleteGreat idea! The onions are almost sweet and pair nicely with the salty Feta.
DeleteYUM, onions, sounds good! I can just smell it baking. Thanks so much for linking up at the Unlimited Link Party 76. Pinned.
ReplyDeleteDee, thanks so much!
DeleteThis is something I’ve never heard of, but it looks delicious!
ReplyDeleteThanks for sharing at the Sunday Sunshine Blog Hop
Laurie you are so welcome! Thanks for hosting, I appreciate sharing and learning from others.
DeleteI love bread, so this looks so good! Thanks for sharing on Crafty Creators!
ReplyDeleteXOXO,
Niki ~ Life as a LEO Wife
Niki, any time! Thanks for hosting, have a great week ahead.
ReplyDeleteCONGRATS Melynda! Your post is FEATURED at the Unlimited Link Party 77!
ReplyDeleteDee, thanks so much!
DeleteVisiting again to say thanks so much for linking up at #FoodFriday 22 for Bread Recipes. Shared.
ReplyDeleteDee, thanks for hosting, I love sharing with your readers!
DeleteThis recipe looks so interesting, and I can only imagine at this stage the aroma coming from your oven. I would love to give this one a try. I love bread and this will be in my playbook for sure. I am also on blogspot and follow.it, birds of a feather.
ReplyDeleteHello HRK! I think you will enjoy this bread, it is so delicious! I follow you on my reader feed of blogs. Have a great week ahead, take care.
DeleteOh, yes--I agree with you that the feta and the onion are a wonderful combination. This looks so good! Thanks for sharing this post at the Will Blog for Comments #24 linkup!
ReplyDeleteJennifer, thank you very much!
DeleteI 100% agree that there is never a bad time to serve freshly baked bread-- yum!
ReplyDeleteJoanne, thank you! This goes good with just about everything!
DeleteThis sounds interesting and right up my alley.
ReplyDeleteVisiting today from Will Blog For Comments 24 #13&14
Paula, thank so much, I hope you enjoy it as much as we do!
DeleteHey Melynda, thanks bunches and bunches for sharing this recipe with Sweet Tea & Friends this month dear friend.
ReplyDeletePaula, thank you for stopping by and for hosting Sweet Tea and Friends!
Delete