Parmesan Onion Bread


1/2 cup butter or margarine
1 medium size yellow onion, finely chopped
1 Italian 12 inch (30 cm) bread loaf
1/4 cup (60 mL) grated Parmesan cheese


  • Preheat the oven to 375º F (190º C).
  • In a medium skillet melt 2 Tbsp. (30 mL) butter, over medium heat.
  • Add chopped onion and sauté 5-7 minutes or until golden brown.
  • Remove from heat and allow the onion to cool slightly.
  • Cut bread in half horizontally and place the halves side by side on a long sheet of aluminum foil.
  • Stir the rest of the butter into the sautéed onion until melted.
  • Spoon the onion butter over the cut surfaces of the bread.
  • Sprinkle with cheese.
  • Keeping the halves open, wrap the bread loosely with the foil and bake for 10-12 minutes.
  • Open the foil and continue to bake until the halves are crisp and golden (for about 10-15 minutes more).
  • Cut the bread crosswise into slices and serve them warm.

Real Cooking

Did You Know?
Rye bread was held of very little value, although in certain countries, it was very generally used among the country people, and contributed to "preserve beauty and freshness amongst women."

The doctors of Paris frequently ordered the use of bread made half of wheat and half of rye as a means "of preserving the health."

Black wheat, or buck wheat, which was introduced into Europe by the Moors and Saracens when they conquered Spain.

Buck wheat quickly spread to the northern countries, especially to northern parts of France where, by its easy culture and almost certain yield, it averted much suffering from the inhabitants, who were continually being threatened with famine.