Carmelized Onion Upside Down Bread

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Caramelized onions are one of the best things I've discovered as of late. They make everything taste miles better. I love them on burgers, chicken, pork chops, with cheese and wine...like I said, just about everything. They're also really easy to make. In this recipe, onions are cooked low and slow in a cast iron skillet (another of my favorite things). A light and fluffy biscuit-like batter is then poured over the top, baked and flipped over to slice and serve. It's beautiful and delicious and makes a perfect accompaniment to a roast chicken (a perfect Sunday-type dinner).

Slice your onion and separate into rings. You'll probably think you have too many, but they shrink like crazy as they cook.

Melt the butter over medium heat and add the onions to your cast iron skillet (or any oven-proof skillet)

Add a pinch of salt

Reduce heat and cook, stirring occasionally until the onions are softened and brown.

Halfway there...

This process will take about 10 minutes. They're ready when they look like this:

Now add the brown sugar and stir to combine, letting the sugar dissolve and caramelize (another 2 minutes)

Meanwhile, combine the dry stuff with the dry stuff and the wet stuff with the wet stuff

Pour the wet stuff into the dry stuff and stir until just combined (it will be a bit lumpy)

Make sure the onions are spread evenly over the bottom of the skillet and carefully spoon the batter onto the onions (it will even out as it cooks).

Bake in a 350 degree oven for 25-30 minutes (a toothpick inserted in the center will come out clean)

Remove from oven, run a knife around the edges and place a platter or board over the top of the skillet. Flip it over, cool slightly and slice

Caramelized Onion Upside Down Bread

serves 4-6

2 medium or 1 large onion, sliced (about 4 cups)

3 Tbsp butter

pinch salt

2 Tbsp brown sugar

2 Cups flour

1 Tbsp baking powder

1 tsp salt

1 large egg

1 cup milk

1/4 cup oil

1. Preheat oven to 350. Slice onion and separate into rings. Heat butter over medium heat in a heavy, oven-proof skillet. Cook onions with a pinch of salt over medium heat, stirring occasionally until softened and brown. Lower heat if the onions brown too quickly. This will take about 10 minutes.
2. Add brown sugar to the skillet and stir to combine until the sugar is dissolved and onions are caramelized (another 2 minutes).
3. Meanwhile, in a medium bowl, combine flour, baking powder and salt. In a separate bowl, combine egg, milk and oil. Add egg mixture to the flour mixture and stir just until combined (batter will be slightly lumpy).
4. Spoon batter over cooked onions and using the back of a spoon, spread the batter evenly over the onions (it will even out as it bakes).
5. Place the skillet in the oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
6. Remove from oven, run a knife around the edges; place a platter or cutting board over the top of the skillet. Flip it over, cool slightly and slice into wedges.

Modified from Mark Bittman's How to Cook Everything

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