CARAMELIZED ONION AND BACON PULL-APART BREAD
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
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.
BACON ONION BREADSTICKS
With a delicious blend of bacon, butter and onion, these soft breadsticks are hard to resist. Our family enjoys them with soup and salad.
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk. Beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Meanwhile, in a large skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. , Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. Cut each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BACON-ONION BREAD
Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.
Provided by littleturtle
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to top third position, and pre-heat oven to 350°F.
- Coat 9"x5"x3" loaf pan with cooking spray.
- In a skillet, cook the bacon just until crisp.
- Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
- Discard all but 2 tablespoons of the bacon grease.
- Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
- In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
- Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
- Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
- Spoon batter into the prepared loaf pan, smoothing it on top.
- Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
- Turn out onto a wire rack to cool before slicing.
Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
ONION BACON FOUGASSE
A traditional flat, leaf-shaped, French bread - similar to the Italian focaccia. It cooks in just 15 minutes
Provided by Good Food team
Categories Afternoon tea, Buffet, Lunch, Side dish, Snack, Supper
Time 6h
Yield Makes 3 loaves
Number Of Ingredients 8
Steps:
- Mix 200g of the flour with all the yeast and approx 150ml water in a bowl, and beat together into a thick batter for 3 mins. Leave to rise and then fall, this should happen in 3-4 hrs. Then add the rest of the flour, salt, water and oil, and mix well. Turn out onto a lightly floured work surface and knead to a smooth dough. Put back in the bowl to rise for a further 1 hour until doubled in size.
- Line 3 baking sheets with baking parchment. Knock back the dough, then knead to incorporate the onion and bacon. Divide the dough into 3 pieces, about 225g each. Use a rolling pin to flatten out each piece to about 2.5cm high, then shape roughly into a circle. Put on the baking sheets. Using a sharp knife cut three diagonal slashes right through the dough down each side and two down the middle to form the shape of a leaf. Brush with olive oil, sprinkle with sea salt, if you like, and leave for a further hour to prove until doubled in size.
- Heat oven to 230C/fan 210C/gas 8 and bake the loaves for 15 mins until golden brown. Cool on a wire rack. Serve cut into wedges.
Nutrition Facts : Calories 179 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE
I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!
Provided by French Tart
Categories Yeast Breads
Time 17h10m
Yield 1 Loaf of Bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
- Drain well & allow to cool slightly.
- Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
- Make sure that the yeast does not come into contact with the liquid.
- Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
- Do not add the bacon and onion to the Extras tray - there is too much!
- Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
- When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
- If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
- Serve with butter, eggs, cheese or by its self with salad.
- This is also wonderful toasted too!
Nutrition Facts : Calories 633.8, Fat 11.6, SaturatedFat 1.6, Cholesterol 0.8, Sodium 898.2, Carbohydrate 113.5, Fiber 4.3, Sugar 5.5, Protein 16.6
BACON-ONION BUTTER
Bacon butter makes EVERYTHING taste better. Try it on biscuits, a grilled cheese sandwich, crostini, steamed or roasted veggies, mashed or baked potatoes, a dollop on grilled meats, use in scrambled eggs, etc.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 6 to 8 minutes. Drain bacon slices on paper towels. Allow to cool, then crumble.
- Place softened butter in a small bowl and mash with a fork. Stir in the bacon and dry onion soup mix until well blended.
- Store in an airtight container or transfer to a large piece of plastic wrap, form into a log, and wrap tightly, twisting the edges to seal. Keep refrigerated until serving.
Nutrition Facts : Calories 121 calories, Carbohydrate 0.3 g, Cholesterol 34.2 mg, Fat 12.9 g, Protein 1.4 g, SaturatedFat 7.7 g, Sodium 117.6 mg
CARAMELIZED ONION-AND-BACON BREAD RING DIP
Treat your guests to a delightful bread ring dip that has the dipping vehicle baked right in. Stand refrigerated bread dough around the edge of the skillet as it cooks. This Caramelized Onion-and-Bacon Bread Ring Dip includes some of your favorite hearty flavors and will feed 16 people.
Provided by My Food and Family
Categories Bread
Time 1h25m
Yield 16 servings, 2 Tbsp. dip and 1 bread slice each
Number Of Ingredients 10
Steps:
- Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
- Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
- Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
- Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5489 g, Sugar 0 g, Protein 5 g
ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
BACON MONKEY BREAD
My daughters made this ring when they were in 4-H, and we've enjoyed the recipe for many years. Handy refrigerated biscuits get a holiday spin combined with other tasty, colorful ingredients.
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine bacon with cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan., Bake until browned, about 30 minutes. Cool 10 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 214 calories, Fat 14g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 557mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
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