Cheddar Onion Bread
Dive into the irresistible aroma and savory delight of Cheddar Onion Bread, a crowd-pleasing quick bread that’s as comforting as it is flavorful. This recipe blends the richness of sharp cheddar cheese with the caramelized sweetness of sautéed onions, creating a tender, golden loaf with a perfectly crisp crust. Combining simple pantry staples like all-purpose flour and baking powder, the batter comes together easily, thanks to the addition of milk and eggs for a moist, fluffy texture. Fresh chives add a pop of greenery, making this bread a beautiful side for soups, stews, or even breakfast spreads. Ideal for busy weeknights or casual gatherings, this 45-minute bake is guaranteed to become a favorite. Whether served warm with butter or toasted for extra crunch, Cheddar Onion Bread is a delicious way to elevate any meal.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, finely diced
- 1.5 cups Cheddar cheese, shredded
- 2 large Eggs
- 1 cup Whole milk
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh chives, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy release.
In a medium skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until the onion is soft and golden. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Using your fingers or a pastry cutter, cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, cooked onions, and optional fresh chives (if using). Mix until evenly distributed.
In a separate mixing bowl, whisk together the eggs and whole milk.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but fully incorporated.
Transfer the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 33.9 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1666 mg | 128% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
