Herb and Olive Oil Loaf
1 T butter 1 T fresh thyme, chopped
3 yellow onions, chopped 1 T fresh rosemary, chopped
4 large eggs 1 T fresh sage, chopped
½ c extra virgin olive oil 2¼ t baking powder
¾ c milk 1 t salt
2¼ c all purpose flour ⅓ t ground pepper
¼ c fine corn meal
Cook onions in butter until golden and caramelized. Set aside. (This step can be
done a day ahead and onions refrigerated). When ready to bake, preheat oven
to 350 degrees. Butter and flour a 9 by 5 loaf pan. Put eggs in mixer and beat
on high while drizzling in olive oil until all mixed in. Add milk and beat on
medium speed. By hand, in another bowl, mix flour, corn meal, herbs, baking
powder, salt, and pepper. Turn the mixer to low and slowly add flour mixture to
egg mixture. Mix until combined. Fold in caramelized onions. Pour into
prepared pan. Bake until wooden toothpick inserted in center, comes out
clean, about 50 to 55 minutes. Let cool in pan for a few minutes. Remove from
pan and cool on rack. Delicious!