Onion Shortbread

This savory cornbread loaf hides layers of Italian herb seasoning inside and wears a crown of golden sauteed onions on top. It’s part cornbread, part focaccia in spirit, and fully satisfying as a side alongside soups, stews, or grilled meats.

The batter is a simple cornmeal-flour mix that gets layered into the pan in thirds, with herb seasoning sprinkled between each layer. This creates distinct ribbons of flavor throughout the bread instead of seasoning that settles to the bottom or floats to the top.

Sliced onions and green onion tops get sauteed in butter until golden brown before going on top of the batter. As the bread bakes, those onions caramelize further and sink slightly into the surface, becoming almost jammy and sweet.

Kitchen Tips

• Stir the batter just until blended. Overmixing develops gluten in the flour and makes the bread tough instead of tender and crumbly.
• Saute the onions until truly golden, not just translucent. The caramelization adds sweetness that makes the topping special.
• Use a loaf pan for a taller bread, or spread into a cast iron skillet for thinner, crispier edges.

Variations

• Add shredded cheddar between the herb layers for an onion-cheese cornbread.
• Swap Italian seasoning for za’atar for a Middle Eastern-inspired twist.
• Top with caramelized shallots instead of onions for a more refined, sweeter flavor.