Onion Cheese Bread

Onion Cheese Bread

I am not a big fan of pre-made anything - no sauces in jars, no cake mixes in boxes etc. I think it's genetic, so I best thank my mother for this! HOWEVER, there is always an exception to every rule! Bisquick is my exception. No matter how many times I make home made biscuits, Brian always prefers the Bisquick ones, so I have given in. I came across this recipe on the Food Network and based on the reviews, I had to give it a try. Who doesn't like anything Paula Deen makes? Butter, butter and more butter and why not throw some cheese in for good measure? Actually this isn't that bad and oh so tasty! The vidalia onions keep this bread very moist with a hint of sweetness. It takes literally minutes to make and minutes to bake. Only one change to this recipe - too salty. This is a great side when you're serving a salad for dinner which we tend to do a lot in the summer. Enjoy!

origin- Lady and Son's / Paula Deen
difficulty - simple
health meter - medium to low (let's face it, bread with cheese??)

1 tablespoon vegetable oil
3/4 cup finely diced onion (I just chopped, not 'finely')
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix (Bisquick)
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt (I would mix this in instead of putting it on top - less concentrated)
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving

Preheat the oven to 400 degrees F.

Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.

In a large bowl, add the milk and egg to the biscuit mix, onion salt, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese. (do not overmix, it is key to keeping it light)

Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. (really watch this time, you don't want to overbake) Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.