This savory wonder is the perfect treat for a Sunday brunch. Try it with grape jelly for an unexpected pop of sweetness.
2 Medium Onionschopped
2cups All Purpose Flour
1tbsp Baking Powder
2tsp Kosher Salt
1/2tsp Ground Black Pepper
1cup Whole Milk
1/3cup Extra-Virgin Olive Oil
2cups Gruyere Cheeseshredded
Preheat oven to 350 degrees. Use one tablespoon butter to grease a loaf pan and set aside.
In a large skillet, melt remaining three tablespoons butter over medium heat. Add onions and cook, stirring occasionally, until caramelized and deep golden brown (about 30 minutes). Set aside to cool.
At the same time, use a second skillet to cook bacon over medium heat, turning occasionally until crisp (about 10 minutes). Remove to paper towels and allow to cool before chopping finely.
In a large bowl whisk together flour, baking powder, salt and pepper. Set aside.
In a medium bowl, whisk together milk, olive oil and egg. Slowly pour liquid mixture into flour mixture, stirring until just combined. Gently stir in shredded cheese, onions and bacon until just combined.
Pour batter into loaf pan. Bake for 45 minutes or until toothpick inserted into the center comes out clean and top is golden brown. Cool in loaf pans for 15 minutes. Remove bread and allow to cool completely on wire racks.