Onion Bread

Vickie Schreffler, The Gardening Gourmet

2 tablespoons olive oil

2 cups diced onions

4 eggs, separated

1 cup butter, room temperature

½ cup sugar

1/3 cup apple juice or cider

1 teaspoon minced ginger

3 cups flour

4 teaspoons baking powder

½ teaspoon salt

1 teaspoon black pepper

1 cup milk

Grease a 9X5X3-inch loaf pan. Preheat oven to 350 degrees F.

Heat olive oil in skillet and caramelize onions for about 10 minutes.

With an electric mixer, whip egg whites until stiff.

In a separate bowl using mixer, cream butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk is added. With mixer running, add apple juice, onions and ginger.

In another bowl, combine flour, baking powder, salt and pepper. With mixer on low, alternate adding flour and milk. Do not over mix batter. Fold in stiff egg whites.

Pour batter into prepared pan.

Bake for 1 hour or until a knife stuck in center comes out clean.

Remove from pan and invert onto a wire rack right away. Allow to cool for a few minutes before slicing.

Serve warm.