Vidalia Onion Upside Down Bread

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

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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