Parmesan Herb Bread

2 Onions - Sliced
2 tbsp EVOO
3/4 Cup Sour Cream
1/2 Cup Vegetable Oil
2 Eggs - Beaten
1 3/4 Cups Flour
1/2 Cup Parmesan Cheese - Grated
1 tbsp Sugar
1 tsp Rosemary - Chopped
1 tsp Thyme- Chopped
1 1/2 tsp Baking Powder
1 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Baking Soda

Over med/low heat in a large pan, caramelize onions for about 30 minutes.  In a bowl, whisk sour cream, vegetable oil and eggs.  In a separate bowl whisk together flour, parmesan, sugar, rosemary, thyme, baking powder lemon zest, salt, pepper and baking soda.

Add in the onions and fold the wet ingredients into the dry and mix to combine.

Pour mixture into a 9x5" loaf pan that has been lined with parchment paper on the bottom and all sides (let the sides hang out a little longer to make it easier to remove) and sprayed with cooking spray.

Cook in a preheated 350 degree oven for about 40-50 minutes or until a toothpick comes out of the center clean.  Let cool about 1 hour then remove.  Enjoy.

Pommes De Terre a la Boulangere

4 Onions (2 red, 2 yellow) – Cut in ½ and then sliced paper thin

3 ½ tbsp Butter

1 ½ tsp Bacon Fat (or EVOO)

2 Large Garlic Cloves – Peeled, smashed into a paste

3 Large Russet Potatoes – Peeled and sliced about 1/8” (I use a Mandolin)

1 tsp Salt

¾  tsp Pepper

1 tsp Fresh Thyme (or ½ tsp dried)

2 tbsp Parmesan Cheese

2 Cups Beef Broth

In large pan over med. heat, add 1 ½ tbsp butter, the bacon fat and add onions.  Sautee for about 25 minutes or until translucent and starting to caramelize.  Add in garlic and sautee for about another 5-10 minutes.

Butter a baking dish, bottom and sides with 1 tbsp butter (I used one that was about 10x7 but you can use any similar size).  Take 1/3 of the onions and add a layer to the dish.  Take potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/3 salt, 1/3 pepper, 1/3 parm cheese and 1/3 thyme over potatoes.  Repeat onions, potatoes and seasoning 2 more times.  Add 2 cups beef broth.  Break 1 tbsp butter over the top of the potatoes.

Cover dish with aluminum foil and place in preheated 350 degree oven for 2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another ½ hour to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

* You could add shredded cheese in between the layers and on top for a variation.