Parmesan Onion Bread Recipes

PARMESAN GREEN ONION BREAD

Steps:

• Mix well all ingredients except bread.
• Spread on cut surfaces of bread.
• Place halves together and wrap in foil.
• Bake at 400° for 10 minutes.
• Open foil, separate halves and lay, cut side up, on a cookie sheet or pan.
• Bake 7 minutes longer, or til bubbly and lightly browned around the edges.
• Cut into pieces (I use kitchen scissors).

MOM'S EASY ONION-PARMESAN TOPPED BREAD

Steps:

• Combine cheese, mayonnaise, and onion.
• Spread on halved French bread.
• Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
• Do not overcook.
• Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!

PARMESAN FRIED ONION

Steps:

• Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
• Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
• Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
• Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
• Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
• Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
• Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
• Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
• Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.

PARMESAN-ONION APPETIZER ROUNDS

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until well blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.

HERBED PARMESAN ONION FOCACCIA

Steps:

• In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a greased baking sheet and punch down (dough will be sticky). With lightly oiled hands, pat dough into a 9-in. circle. Brush with oil; sprinkle with the cheese, parsley, salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 18-20 minutes or until golden brown. Cut into wedges; serve warm.

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

PARMESAN BREADS WITH TOMATO AND ONIONS

Steps:

• Arrange tomato slices on rack. Sprinkle with salt. Let stand 30 minutes.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onions and sauté until very soft, about 15 minutes. Add vinegar and thyme. Sauté until liquid is absorbed, about 2 minutes. Remove from heat.
• Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Place bread dough on lightly floured work surface. Knead cheese and red pepper into dough. Divide dough into 8 equal pieces. Form each piece into ball. Roll out each ball to 3 1/2-inch round. Arrange on prepared baking sheets, spacing evenly. Using spoon, make depression in center of each round. Spoon onion mixture into each depression. Top each with 1 tomato slice; press gently to secure. Bake until breads are golden, about 30 minutes. Transfer to rack and cool completely.

PARMESAN ONION BAKE

Steps:

• In a large skillet, saute onions and celery in 3 tablespoons butter until tender; drain and set aside. , In a saucepan, melt the remaining butter; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables; toss to coat. , Pour into an ungreased 2-qt. baking dish. Sprinkle with cheese and pecans. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

PARMESAN ONION PUFFS

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Stir together cheese, mayonnaise, onion, and cayenne.
• Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
• Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.

ONION-PARMESAN GRATIN

Steps:

• Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
• In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
• Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
• Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

CHEESE ONION GARLIC BREAD

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.