Buttermilk Onion Bread

Recipe:

Ingredient Notes:

• Onions. I used regular yellow onions. You can replace it with red, white onions or shallots.
• Buttermilk. Fat content in this case is not crucial, I baked this time at 1.5%.You can replace it with sour cream, kefir or yogurt.
• Oil. Any vegetable oil without odor is sutable. If desired, you can replace it with melted butter - in this case, you can make the substitution in the proportion of 1 to 1.
• Dried powdered onion. It gives the dough an extra onion flavor. This is an optional ingredient, and you can exclude it if you do not have this seasoning. Alternatively, you can add 1/2 tsp of ground sweet paprika to the batter.

Let's start cooking.

Slice the onions into half or quarter rings, depending on the size of the onions.

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the onions and begin to cook.

Cook, stirring, until the onions are caramelized (not to be confused with burning!). This will take about 10 minutes.

Transfer the onions to a plate.

Prepare the batter. Combine buttermilk, eggs, oil, onion powder, salt and sugar in a bowl and whisk until smooth.

Add flour sifted with baking soda and baking powder and mix the batter - it will be as thick as pancake batter.

Pour half of the batter into a greased pan and spread evenly. Spread the onions over the batter.

Cover with the rest of the batter and spread evenly.

Bake in a preheated oven at 180 degrees until done, about 30-35 minutes.

Remove from the pan, allow to cool to room temperature or until completely cold and serve.

Enjoy!