Cheesy Caramelized Onion Skillet Bread
While this cheese skillet bread is perfect for a football game or an informal party, it came about because I have two sons who are always hungry. They love the skillet bread for its flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. —Mary M. Leverette, Columbia, South Carolina
Total TimePrep: 45 min. Bake: 20 min.
- 2 teaspoons caraway seeds
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/4 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- 1 tablespoon minced fresh thyme, optional
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside.In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly.Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet.Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.