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Sunday, December 18, 2011

Herb & Onion Bread

Being a person who loves food and all forms of indulgence, I always thought that Garlic Bread was something that is a must when it comes to any form of pasta dish! However, as I grew older I realised that Parmesan Bread has its place (thanks almost completely to Sizzler, a buffet style restaurant), and then ultimately Onion and Herb bread.

Onion has a bad reputation as being a hot, bitey, harsh ingredient, but when treated in certain ways (caramelisation or baking) it becomes soft and sweet and ridiculously glorious, offering levels of flavour you could never have imagined come from a root vegetable that could bring you to tears!

This is a great alternative to garlic bread, and any butter mixture that is left over can be easily frozen and then thawed and used again at a later date.



What Will I Need?

125g soft Butter
½ Large Onion, coarsely Grated
1 tbs dried Mixed Herbs
1 650g loaf (1 Ciabata, 2 Baguette, or any other loaves of your choosing)
Aluminium Foil

What Now?

1.         Preheat an oven to 180C.

2.         In a bowl, mix butter, onion and herbs with a fork until fully combined.

3.         Now, slice the load into inch wide portions (be careful not to cut all the way through!) and then place on a sheet of aluminium foil (sufficient to completely engulf the loaf)

4.         Next, we spread each slice (on both sides) of the loaf with the butter misxture, before enclosing completely within the foil.

5.         Pop the wrapped loaf into the oven and allow to bake for 20 minutes. By this time the loaf should have become crispy and crunchy and heated throughout.

6.         Serve with your favourite pasta, whether it be lasagne or spaghetti and enjoy with your whole family!