- Preheat oven to 425ºF. Butter a 9-by-4 1/2 in. metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 T of the melter butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softener, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
- Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 to 6 times, just until a soft dough forms.
- Turn the dough out onto a well-floured surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24 inch rectangle. Spreat the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
- Bake the loaf in the center of the oven for about 30 minutes, until is is golden and risen. let cool at least 15 minutes before unmolding and serving.
The unmolded ooaf can be stored at room temperature for up to 2 days. Rewarm before serving.l
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 215 (93%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 63.3mg||19 %|
|Sodium 316.4mg||11 %|
|Potassium 94mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.9g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 231
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