cup butter or margarine
size yellow onion,
12 inch (30 cm) bread loaf
cup (60 mL) grated Parmesan
- Preheat the oven to 375º F
a medium skillet melt 2 Tbsp.
(30 mL) butter, over medium heat.
chopped onion and sauté
5-7 minutes or until golden brown.
from heat and allow the
onion to cool slightly.
bread in half horizontally
and place the halves side by side on a long sheet of aluminum foil.
the rest of the butter
into the sautéed onion until melted.
the onion butter over
the cut surfaces of the bread.
the halves open, wrap
the bread loosely with the foil and bake for 10-12 minutes.
the foil and continue
to bake until the halves are crisp and golden (for about 10-15 minutes
the bread crosswise into slices and serve them warm.
|Did You Know?
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.