Onion & Rosemary Home-made Bread

What I love about this, is the taste of salt in the bread & hidden onions at the bottom. I sprinkled some cinnamon sugar over the top, for that mystery taste! By the way, it's a NO YEAST bread. Kind of reminds me of the bread served at Italiannies.

• 2 tbsp butter
• 1 medium size onion, sliced thinly
• Some olive oil
• 2 tbsp brown sugar
• 1 tbsp dried rosemary / your preferred herbs
• Sprinkling of cinnamon sugar
• 2x baking loaf tin / 1x 9-inch round pan
• 1x skillet

      Dry ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt (i used natural Himalayan salt)
• 1 tsp sugar

      Wet ingredients

• 1 egg
• 1 cup milk
• 1/4 cup corn oil (not olive oil)

1. In a skillet, heat the butter and fry the onions until it's soft and brown. Dish it out and keep aside.
2. Grease the loaf tins/pan with some olive oil. Sprinkle brown sugar on the bottom of the tin/pan, spread the onions in. (Spread the onions out quite thinly so they won't be soggy while the bread cooks)
3. In a bowl, sift and mix all the (dry ingredients) together.
4. In another bowl, beat all the (wet ingredients) together.
5. Add the wet ingredients into the dry, and quickly stir them to combine.
6. Spread the batter into the loaf tins/pan. (I used 2 loaf tins instead of 1, so the batter would not be too high and they will cooked evenly).
7. Sprinkle cinnamon sugar and rosemary herbs over the top.
8. Bake for 35-40 minutes. Let it stand for 5 mins and invert it. Cut them in wedges and serve warm.