For those who know me best, let's just say it's a mutual agreement that I am NOT a baker. But, quick breads seem to be my thing. Witness my love of quick breads here and here.
I struggle with cookies, brownies only work when they come in a box, and as far as cakes are concerned, is there another way to make them that isn't boxed? As long as we're confessing things, let me tell you a story. One time, I bought a log of sugar cookie dough to make holiday cookies. I cut them off and put them in the oven for the exact amount of time it said. They looked like they might burn before the time was up so I took them out early. Turns out they weren't going to burn. They never set up. So I made a second batch of the slice and bake cookies and left them in the ENTIRE cook time. Well they burned. The dough was already made for me. However, I am learning and maybe one of these days I'll finally have a cookie recipe I'm proud enough to share with you.
This quick bread is the bee's knees of quick breads. It's cheesy, garlicky, salty and slightly sweet. Everything you want and more in a savory quick bread. It tastes great with a poached egg and roasted asparagus (aka BEST LUNCH EVER). I love it when the yolk drizzles everywhere, making a sauce on the plate. This bread could be dinner, with chicken and tomato sauce, it could make a bomb grilled cheese, or you could have a savory breakfast. THE OPTIONS ARE LIMITLESS.
I don't know why I didn't think to make a savory quick bread sooner. Quick breads make sense to me. They are simple to make, hard to mess up terribly, and the science behind them makes sense to me. I took a pretty insanely awesome food science class during undergrad. I learned all about everything related to food. I should have known forever that a savory quick bread would work but it's okay that I just discovered it (my waistline thanks me). It's safe to say more savory quick bread recipes are coming. Feta and spinach, pesto and tomato, sundried tomato and onion??? So many amazing breads to be made.
1 T olive oil
2 yellow onions (about 2 cups sliced)
1/4 cup sour cream
1/2 cup plain, non-fat Greek yogurt
1/2 cup vegetable oil
1 egg white
2 cloves minced garlic
1/2 cup whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup grated parmesan
1 1/2 tsp baking powder
1/4 tsp baking soda
1 T sugar
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
Preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray.
Preheat a non-stick saute pan to a medium high heat with 1 T olive oil. Add in the sliced onions and immediately lower the heat to a medium low. Caramelize the onions in the oil for 20-30 minutes.
For the wet ingredients, whisk the sour cream, Greek yogurt, vegetable oil, eggs and garlic in a bowl.
For the dry ingredients, separately, whisk both flours, Parmesan, baking soda and baking powder, sugar, herbs, salt, and pepper.
Fold the wet ingredients into the dry ingredients just until incorporated. Fold in the onions.
Evenly distribute into loaf pan and bake for 40-50 minutes, or until a toothpick comes out clean. Allow bread to cool for 10 minutes in the pan and an additional 30-60 minutes on a cooling rack.