Recipe - Vidalia Onion Salad

3 cup Selfrising flour
3 tablespoon Sugar
One half cup Freshly grated Parmesan
1 teaspoon (Scant) dried oregano;
crumbled
1 teaspoon (Scant) dried thyme;
crumbled
One half teaspoon Dried basil; crumbled
One fourth teaspoon Garlic powder; or to taste
1 cn (12 oz) beer; at room
temperature
1 One fourth cup Pureed Vidalia onions;
(about 2 onions)
3 tablespoon Cornmeal
2 tablespoon Unsalted butter; softened
Honey butter as an;
accompaniment, if desired

In a large bowl whisk together the flour, sugar, Parmesan, oregano, thyme,
basil, and garlic powder and stir in the beer and onion puree, stirring
until the batter is combined well. Dust a wellgreased 9 X 2" round cake
pan with the cornmeal, distributing the excess evenly across the bottom,
turn the batter into the pan, smoothing the top, and bake the bread in the
middle of a preheated 325 degree oven for 1 to 1One half hours, or until it is
golden and a tester comes out clean. Brush the bread with the softened
butter, let it cool in the pan on a rack for 10 minutes, and turn it out
onto the rack to cool completely. Serve the bread cut into thin wedges with
the honey butter.

Source: Gourmet Magazine MM by Cathy Svitek
Posted to MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997