I have always loved onions and for a long time I didn’t really know the difference in all of the different kinds. After a bit of experimentation, I started finding I preferred some onions over others. I’m so excited to be partnering with one of my favorites – Vidalia Onions – on this sponsored recipe!
When I am looking for sweet onions to use in a recipe or serve in a salad or on a burger, I always look for the Vidalia sticker so I know that I am getting real Vidalia onions and not a substitution! Turns out that I am not the only one who loves sweet onions, they represent the largest segment of onions sold every year. And Vidalia onions represent 62% of all of those sweet onion sales, so you KNOW they are good! They are also the most recognized sweet onion brand because of their association with a sweet flavor and mild taste.
Vidalia onions are grown in South Georgia where the weather, water and soil all work to create that unique mild flavor. They are grown by about 100 growers in 20 counties and most of those are family-run, multigenerational operations. Those farmers largely hand plant and harvest each onion. Those same onions can be found in your local grocery store from mid-April through August.
While you have those fabulous Vidalia onions at your disposal, why not make this delicious and savory Onion Bread?
Savory Onion Bread
- 3 cups all-purpose flour pre-sifted or sift yourself
- 3 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces milk whole or low fat
- 1 ⁄4 cup sugar
- 1 ⁄2 cup water
- 1 ⁄4 cup melted butter
- 1 cup shredded cheddar cheese mild or sharp
- 1 ⁄2 cup chopped Vidalia onion
Preheat over to 375 and gather ingredients.
Mix together flour, baking powder, sugar and salt.
Add milk, water, butter, cheese, and onions.
Stir until mixed.
Dough should be a bit moist but not watery. Should look very sticky and lumpy.
Scoop into greased bread pan. (cooking spray works fine).
Even out with a spoon so top is completely flat.
Bake for 55 minutes.
Let cool for 30 minutes before slicing.