Food and Recipes Bread Cheddar-Caramelized Onion Bread Recipe 5.0 (1) 1 Review You may have grown up eating classic Southern cornbread at fish fries, but give this Cheddar-Caramelized Onion Bread a try at your next cookout. This bread has a very unique texture, largely due to the use of almond flour. Serve it alongside hearty soups and stews instead of the usual white bread. Be sure to prepare a batch of Whipped Sweet Potato Butter to go along with this tasty bread. By Nick Wallace Nick Wallace Mississippi native Nick Wallace has been named one of the best chefs in his home state. In addition to running Nick Wallace Culinary, Nick Wallace Catering, and Nissan Café by Nick Wallace, he has also appeared on the Food Network and competed in Top Chef season 19. Southern Living's editorial guidelines Updated on March 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick Active Time: 35 mins Total Time: 1 hrs 30 mins Yield: 8 serves Ingredients 1/2 cup plus 2 Tbsp. unsalted butter, divided 2 teaspoons caraway seeds 1 tablespoon extra-virgin olive oil 1 large (9 oz.) red onion, thinly sliced 1 teaspoon kosher salt, divided 1 cup almond flour 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup heavy cream 1 large egg 2 teaspoons honey 4 ounces Cheddar cheese, shredded (about 1 cup) Whipped Sweet Potato Butter Chopped fresh thyme (optional) Directions Place 1⁄2 cup of the butter in freezer until solid, at least 30 minutes. Preheat oven to 350°F. Heat a medium skillet over medium. Add caraway seeds, and cook, stirring constantly, until lightly toasted, about 1 minute. Remove seeds from skillet, and set aside. Add oil to skillet, and heat over medium-high. Add onion, and cook, stirring often, until starting to soften, about 3 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until tender and browned, about 15 minutes. Season with 1⁄4 teaspoon of the salt. Remove onions from skillet, and let cool 10 minutes. Place a 9-inch cast-iron skillet in preheated oven. Stir together flours, baking powder, baking soda, 1⁄2 teaspoon of the salt, and toasted caraway seeds in a medium bowl. Whisk together cream, egg, and honey in a separate bowl. Remove butter from freezer. Using the large holes on a box grater, grate frozen butter into coarse shreds. Add shredded butter to flour mixture, stirring to combine. Add cream mixture, cheese, and caramelized onions to flour mixture; stir just until dough comes together. Turn dough out onto a lightly floured surface; pat into an 8-inch circle. Add remaining 2 tablespoons butter to hot cast-iron skillet, swirling to melt. Gently place dough in skillet; sprinkle with remaining 1⁄4 teaspoon salt. Bake bread in preheated oven until sides and top are golden brown, 20 to 25 minutes. Remove from oven, and let cool in skillet 5 minutes. Remove bread from skillet, and place on a wire rack to cool to room temperature, about 30 minutes. Sprinkle with thyme, if desired; serve with Whipped Sweet Potato Butter. Rate it Print