Surprising delicious! You can adjust the sugar to make these savory or sweet. They’re good both ways–though I like them savory. You’ll need enough chopped onion to make one cup of purée; this may take a couple of gos in the food processor or blender. Be careful when taking off the lid–the onion fumes can be quite strong. You can freeze any remaining purée for other uses, or for your next loaf. The walnuts really add depth to the recipe, so try and make this with them

1 c onion purée
6 T melted butter or vegetable oil
2 large eggs
2 – 6 T sugar, or other sweetener
1 1/2 t salt
1 1/2 t baking powder
1 1/2 c flour, white, whole wheat, or a combination
1 c chopped walnuts

1. Once you’ve made the onion purée, preheat the oven to 350°F for a loaf, 425°F for muffins. Grease the appropriate baking vessel.

2. Combine the melted butter or oil, eggs, and sugar in a large bowl. Beat well. Combine the remaining, dry ingredients in another bowl and add to egg mixture. Stir to mix well–this should be a smooth batter. Scrape into prepare loaf pan or fill muffin tins almost full.

3. Bake loaf for about 40 minutes, muffins 18 to 20 minutes, until browned. Insert a toothpick into the center of either. If it comes out clean, it’s done. Allow to cool for a bit before removing from baking pan. These taste best when warm.