Quick Onion Loaf

From Betty's Soul Food Collection... Biscuits on the side are a must, so let’s zip ‘em up with sautéed fresh onions and a dash of garlic for extraordinary flavor—and a grand presentation.

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Prep Time 20 min
Total Time 1 hr 20 min
Servings 8

Ingredients

1: tablespoon butter or margarine

1: cup chopped onions

1: clove garlic, finely chopped

2: tablespoons parsley flakes

1: can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)

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Directions

1 Heat oven to 350°F. In 8-inch skillet, melt butter over medium heat. Add onions and garlic; cook 5 to 8 minutes, stirring occasionally, until onions are tender. Remove from heat; cool slightly. Stir in parsley.
2 Separate dough into 8 biscuits. Spoon onion mixture on 1 side of each biscuit. In ungreased 8x4- or 9x5-inch loaf pan, stand biscuits on rounded edge, with plain side of end biscuits toward pan.
3 Bake 8x4-inch pan 50 to 60 minutes, 9x5-inch pan 35 to 45 minutes, or until deep golden brown. Cover with foil during last 10 to 15 minutes of baking to prevent excessive browning. Immediately remove from pan. Serve warm.

EXPERT TIPS

Expert Tips

Onions should be stored at room temperature, away from potatoes. Chilling onions about 15 minutes before peeling and chopping will reduce volatile gases that make you "cry".

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