Onion Supper Bread - Our Sunday Cafe
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Onion Supper Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have made this twice in about two weeks, and there are only two of us...yes it is that good. It goes well with dinner, or soup, a salad, and even fried eggs.

Onion Supper Bread, onions, Feta and a savory sour cream custard.
Onion Supper Bread

I have made it with my whole grain self rising flour, as well as a new batch I made with half Spelt and half Einkorn flours. I have made it without the Feta and with, and it is simply delicious! I hope you give it a try...

Onion Supper Bread, onions, Feta and a savory sour cream custard.
Onion Supper Bread

Onion Supper Bread
inspired from: The $5 Chef
400-degree oven

1 large onion diced
1 T oil
1 t sugar
1/2 t thyme leaves, crumbled
1 t Worcestershire Sauce

2 c self-rising flour, you can find our recipe here.
3 T oil
OR, you may use your favorite biscuit mix
2/3 c milk

1 c sour cream OR Greek yogurt
1 egg
1/2 c Feta

Saute the onion in the oil until translucent, cover, reduce heat and braise until onion is soft. Remove cover, add sugar, thyme and Worcestershire Sauce. Stir and cook until mixed well. Set aside.


Combine self-rising flour and oil, stir until crumbly, add milk, mix well. Press into the bottom of a prepared skillet, pie pan or 7X11 baking pan.


Combine the sour cream or yogurt and the egg until smooth. Spread over the dough. Scatter the Feta over the custard, then top evenly with the onions.

Onion Supper Bread, onions, Feta and a savory sour cream custard.

Onion Supper Bread, onions, Feta and a savory sour cream custard.

Bake 25 to 35 minutes or until done in your oven. Let cool briefly before cutting and serving.

Enjoy!

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2 comments

  1. What an unusual sounding (and delicious) recipe. That top picture of the egg, the greens, the avocado, and the bread--yes, please! What a fantastic looking meal. Thank you, Rocquie

    ReplyDelete
    Replies
    1. Thanks, I hope you enjoy this bread also. It goes great with soup or salad and of course eggs for breakfast.

      Delete

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