• Tommy Centola

Onion Bread from the Palace Cafe Cookbook

With restaurants starting to open in Louisiana and Arkansas, I thought I would share a couple of recipes from one of my favorite New Orleans restaurants, the Palace Cafe. The recipes this week use a product that I don't use often, Yeast. I am not a baker, but I know there are many out there who love to bake.


3 medium Onions

2 tablespoons Butter

1 tablespoon Sugar

1 package Instant Dry Yeast

2 cups Water

8 cups (or more) All-purpose Flour

1 tablespoon Salt


Slice the onions into 1/4-inch slivers. Cook in the butter in a sauté pan until caramelized and golden brown. Cool to room temperature.

Combine the sugar, yeast and water in a medium mixing bowl and let stand until the mixture bubbles. Add the flour and salt; mix with a dough hook attachment or knead by hand to form a stiff dough. Add the onions and mix until smooth, adding in the additional flour 1 tablespoon at a time if necessary to form a dough that cleans the bottom of the bowl.

Place in a greased bowl, turning to coat the surface. Cover loosely with plastic wrap and let rise for 45 to 60 minutes or until doubled in bulk. Punch down the dough on a floured surface and shape into 2 loaves.

Place the loaves on a baking sheet and make several 1/4-inch deep cuts across the top of each with a sharp knife. Cover loosely with plastic wrap and let rise for 45 to 60 minutes or until doubled in bulk. Bake at 350℉ for 40 minutes or until the loaves are golden brown and sound hollow when the bottoms are tapped.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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