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1
To prepare the bread: Preheat the oven to 375F.
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2
Lightly coat a baking sheet with oil or cooking spray.
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3
Combine the flour, oatmeal, salt, baking powder, and baking soda in a large bowl.
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4
Combine the sour cream, milk, and sugar in another bowl.
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5
Add the sour cream mixture to the dry ingredients and mix just until blended.
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6
Stir in 4 tablespoons of the melted butter.
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7
Turn the dough out onto the prepared baking sheet and shape into a mounded circle about 8 inches in diameter.
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8
Brush the top with the remaining 1 tablespoon of melted butter.
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9
Bake for 40 to 45 minutes, or until browned.
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10
Cool completely before slicing.
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11
To prepare the soup: Peel the onions and cut into thin slices.
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12
Melt the butter in a large saucepan, add the onions, and cook, stirring occasionally, over medium heat for 15 to 20 minutes, or until the onions are translucent.
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13
Add the flour and cook, stirring constantly, for 1 minute.
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14
Stir in the water, bouillon cube, and milk and bring to a boil.
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15
Season with salt and pepper and simmer over low heat, stirring frequently, for 5 minutes.
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16
Remove from the heat, add the cheese, and stir until completely melted.
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17
Serve the soup immediately with the soda bread on the side.
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18
Irish soda bread wasnt invented by the Irish.
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19
Its actually credited to Native Americans, but by the 1840s baking sodaleavened bread had become popular in Irelandmaybe because yeast was more expensive than soda.
