Spinach, Onion, and Garlic Quick Bread
 
MAKES 1 (9X5-INCH) LOAF
Ingredients
  • 1 tablespoon unsalted butter
  • 1 pound yellow onion, sliced ¼ inch thick
  • 1 teaspoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon white balsamic vinegar
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 1 tablespoon kosher salt, divided
  • 1¼ cups whole buttermilk
  • ¾ cup extra-virgin olive oil
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons baking powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon baking soda
  • 1 tablespoon unsalted butter, melted
Instructions
  1. In a medium skillet, heat butter over medium heat. Add onion and sugar; cook until translucent and softened, about 10 minutes. Reduce heat to low and cook until onion turns a very dark golden-brown color, about 45 minutes, stirring every 5 minutes. (Be careful not to let onion burn.) After 40 minutes, stir and scrape any browned bits from bottom of pan and stir in garlic. Increase heat to medium, and stir in vinegar, scraping browned bits from bottom of pan. Stir in spinach and 1 teaspoon salt; cook until spinach is slightly dry. Remove to bowl, and let cool completely.
  2. Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour; line with parchment paper.
  3. In a large bowl, whisk together buttermilk, olive oil, and eggs. In a medium bowl, whisk together flour, rosemary, baking powder, pepper, baking soda, and remaining 2 teaspoons salt. Gradually add flour mixture to buttermilk mixture, stirring until just combined. Fold in onion and spinach mixture. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 5 minutes. Remove from pan, and brush with melted butter. Let cool completely on a wire rack. Serve warm or room temperature.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/spinach-onion-and-garlic-quick-bread/