Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? All the Buzz: Onion Basil Bread! You have got to try this! Tasty Vidalia onions are unbelievably sweet and mild. They are grown locally in the state of Georgia, yet recognized all over the world. You begin to see them pop up in the neighborhood markets from mid-April to mid-June. Their unique fresh taste makes them an outstanding option for eating raw or cooking in recipes. Packed with nutritional value makes them a bonus. Become a believer; discover why Vidalia onions are all the buzz!
ONION BASIL BREAD
Ingredients:

Loaf of sesame artisan bread

1/3 cup olive oil plus 2 tablespoons 

1/8 teaspoon garlic powder

1/4 teaspoon marjoram

1/8 teaspoon sea salt

1 large size Vidalia onion, sliced

1/4 teaspoon seasoned salt

1 cup Jarlsberg cheese, shredded

2-3 tablespoons Parmesan cheese, grated

Fresh basil
Instructions:

Preheat the oven to 400°. Line a baking sheet with foil. Cut the bread in half, then length-wise, and quarters. Dredge the cut sides in 1/3 cup olive oil. Sprinkle with garlic powder, marjoram, and sea salt. In a skillet on medium-high heat, add 2 tablespoons olive oil. Add onion slices and seasoned salt. Cover and cook one minute. Stir, reduce heat to medium-low and cook until the onions are caramelized, about 12 minutes. Watch carefully to reduce scorching and stir if necessary. Meanwhile divide Jarlsberg cheese equally over the face of the bread. Top with caramelized onions. Bake for 10 minutes, or until the cheese is bubbly. Remove from oven, sprinkle with Parmesan cheese and garnish with fresh basil. 

17 thoughts on “Eating My Way Through the Alphabet; Letter O

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