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Vidalia Onion Upside Down Bread

Posted on September 18, 2023October 24, 2023 by Rachel Rappaport
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This recipe caught my eye because, as the contributor of the original recipe said, it’s basically a savory upside-down cake.

While Vidalia onions are pretty easy to find here the really huge ones aren’t so I made do with slicing up two smaller onions. Any sweet onion would do if you have different varieties where you live.

Besides that, I pretty much stuck to the recipe except for tweaking the amount of flour and swapping in buttermilk for regular milk.

I thought it was pretty good. If I was going to make it again, I think I would add some fresh herbs to the batter and maybe replace some of the flour with cornmeal. I felt like it wasn’t quite cornbread but there was enough cornmeal in the recipe that it tasted corn-y if that makes sense. It was slightly on the bland side. I love the idea and it was a fun use of Vidalia onions but they are a little too subtle of a flavor to really carry a whole bread.

That said, it was tasty and the leftovers were good toasted in a skillet with some butter.

Vidalia Onion Upside Down Bread

adapted from Annie M. Large (Coven of the Rowan Star)’s Onion Upside Down Bread appearing in A Cauldron of Delight: Favorite Recipes of the Assembly of the Sacred Wheel and Friends 2012
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course bread, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 large Vidalia onions, thinly sliced or two smaller
  • 1 cup buttermilk, at room temperature
  • ½ cup olive oil
  • 1 egg, at room temperature
  • 1 ¼ cup flour
  • ¾ cup cornmeal
  • 2 tablespoons sugar
  • pinch salt
  • ⅓ cup finely chopped Vidalia onion

Instructions
 

  • Preheat oven to 350. Butter 1 8 inch cake pan. Set aside.
  • In a large skillet, lightly brown the onion rings. Try to keep them whole but it’s really not important.
  • Arrange the onion rings in a single layer on the bottom of the cake pan.
  • In the large bowl, beat together the buttermilk, eggs, and oil until smooth. Mix in the dry ingredients until a thick pattern forms. Fold in the onion.
  • Scrape the batter over the onions in the pan and smooth it out.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  • Invert on to a plate, slice and serve.
Keyword bread, cornbread

adapted from Annie M. Large (Coven of the Rowan Star)’s Onion Upside Down Bread appearing in A Cauldron of Delight: Favorite Recipes of the Assembly of the Sacred Wheel and Friends 2012

Tags: A Cauldron of Delightbreadcommunity cookbook recipeDelawareDelaware cookbook recipeGeorgetown Delawaremodernized reciperecipeSussex County Delawareupside-downVidalia onions
Category: breadmodernized recipequick breadrecipe

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I'm a cookbook author and recipe developer collecting community cookbooks from around the US and recreating the recipes so you can make them at home, today.

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