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Parmesan Onion Board

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Parmesan Onion Board
SERVES
12
COOK TIME
35 Min

Whether you're a dunker or a dipper, our Parmesan Onion Board is the perfect addition to your best soup recipes! It's got the bold flavors of onion, poppy seeds, and Parmesan cheese, and let's face it, that goes with just about anything! From this Healthy Slow Cooker Comfort Soup to the fill-ya-up goodness of our Irish Potato Soup, you can't go wrong! It's the perfect, fresh-from-the-oven solution for all your dipping, or dunking, needs! 

What You'll Need

  • 2 tablespoons butter
  • 1 large onion, sliced very thin
  • 1 pound frozen bread dough, thawed
  • 1 egg, beaten
  • 1/2 teaspoon poppy seeds
  • 1/2 cup shredded Parmesan cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
  2. In a medium skillet over medium heat, melt butter; cook onion 8 to 10 minutes or until tender and golden.
  3. On a lightly floured surface, with a rolling pin, roll out dough to a 10- x 15-inch rectangle. With your fingertips, gently push dough up to the edges, forming a rim. If dough is sticky, dust it and your hands lightly with flour.
  4. Brush dough with egg then spread onion evenly over the top. Sprinkle with poppy seeds and Parmesan cheese.
  5. Bake 25 to 30 minutes or until golden. Remove to a cutting board, let cool slightly, then cut into squares and serve.

Test Kitchen Tips

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 137
  • Calories from Fat 39
  • Total Fat 4.3g 7 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.1g 0 %
  • Protein 5.3g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 23mg 8 %
  • Sodium 249mg 10 %
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 1.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Why is this called Parmesan Onion "Board" instead of Parmesan Onion "Bread"? The only "Board" I see mentioned is a cutting board. Just curious!

Hi there! We chose to call this a board, because it's thinner like it's namesake, as opposed to fluffier like bread. Thanks for reaching out!

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