Here's another recipe for you onion lovers out there. This bread is impeccably moist, somewhere in texture between a very light biscuit and a somewhat heavier pancake. The onions are deceptively sweet, especially if you find yourself using all vidalia onions. I'd actually recommend reducing the brown sugar that mixes with the onions and caramelizes them if you do use vidalias; too much sweet can, in fact, be too much of a very good thing.(Or so I'm told...) Regardless, this is delicious served warm to accompany a lighter meal, such as grilled chicken or a quick salad. It is best served warm.
Onion Pan Bread, from How to Cook Everything, by Mark Bittman
3 Tbsp Butter, or olive oil
2 large Onion, sliced ¼ in. thick
2 Tbsp Brown Sugar, use less if using vidalia onions
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Salt
1 tsp Sugar
1 cup Milk
¼ cup Corn Oil, or any neutral oil
Heat the oven to 350℉. Put 2 Tbsp of butter or olive oil in a med-large skillet over medium heat. When the butter is melted or the oil is hot, add the onions and cook, stirring occasionally, until softened, about 10 minutes.
Use the remaining butter or olive oil to grease a 9 in. round baking dish, pie plate, or ovenproof skillet (I used the same skillet as above and just greased the edges a bit). Sprinkle with brown sugar and spread the onions around the bottom.
Mix together the flour, baking powder, salt, and sugar. Beat together the egg, milk, and neutral oil, add to the dry ingredients, and stir together quickly.
Spread the batter over the onions and bake for 35-40 minutes, or until a toothpick comes out clean. Let stand for 5 minutes before cutting into wedges. (You can invert onto a plate first if you like. Serve warm.