FARMERS’ MARKET BOUNTY

CARAMELIZED VIDALIA ONION BREAD

Makes 1 (10-inch) loaf

Caramelizing onions takes a bit of patience, but they’re easy to make and their sweet flavor is worth the time.

¼ cup unsalted butter
8 cups (½-inch-thick) sliced Vidalia onion (about 2 pounds)
3 teaspoons chopped fresh thyme, divided
2¾ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 cups whole buttermilk, room temperature
½ cup unsalted butter, melted
2 large eggs, room temperature
2 tablespoons firmly packed light brown sugar
½ cup shredded fontina cheese
Garnish: fresh thyme

1. Preheat oven to 350°.

2. In a 10-inch cast-iron skillet, heat butter over medium-high heat until bubbly. Add half of onion; cook, stirring frequently, until softened, 4 to 6 minutes. Add remaining onion; cook, stirring frequently, until softened, 4 to 6 minutes. Reduce heat to medium; cook, stirring frequently, until onions are lightly caramelized, 15 to 20 minutes.

3. Stir in 1 teaspoon thyme, 1 teaspoon salt, and pepper. Transfer onion mixture to a bowl. Wipe skillet clean, and spray with cooking spray.

In a large