Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Onion Bread



ONION BREAD
Morton's Copycat Recipe

4 1/2 teaspoons active dry yeast (1 pack)
1/4 cup warm water and 1/4 cup warm pineapple juice (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
6 tablespoons shortening
2 eggs
1/3 cup sugar
1 1/2 teaspoon salt
7 cups all purpose flour
onion
egg wash

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl (oil), turning once to grease top. Cover and let rise in a warm place until doubled... about an hour. Punch dough down and form into your desired loaf shape and size.

Saute onions in oil until transparent. Brush the egg wash over the dough, then disperse your desired amount of onions on top. Your most likely not gonna use that much. I had a lot left over. Bake at 350 for 20-25 minutes or until Golden Brown. Cool on a wire rack

Notes: The temperatures are where yeast works best. My water/juice and milk was around 100 degrees F, which worked okay. Just DO NOT mix in water over 115 degrees F. That will kill the yeast.

2 comments:

  1. "You're" not "your."

    Looking forward to trying this! Thanks for sharing!

    ReplyDelete
  2. Question, what kind of pan do you use to bake in?

    ReplyDelete