Caramelized Onion And Caraway Soda Bread

Heat oil in large nonstick skillet over medium heat. Add onions, garlic, and bay leaf; saute until onions are deep golden, about 25 minutes. Cool slightly. Discard bay leaf. Puree onions in processor.

Position rack in center of oven; preheat to 350 degrees F. Line baking sheet with parchment paper.

Sift flour, sugar, baking soda, cream of tartar, and salt into large bowl. Stir in caraway seeds. Make well in center of flour mixture. Whisk buttermilk and yogurt in small bowl. Add buttermilk mixture and pureed onions to flour mixture; stir until dough begins to come together. Turn dough out onto lightly floured surface; knead gently until dough is almost smooth, about 2 minutes.

Shape dough into 6-inch-diameter by 2 1/2-inch-high round. Place dough on prepared baking sheet. Using sharp knife, cut deep cross in top center of dough round, cutting through to bottom of dough round without cutting through outer edges. Dust top of dough lightly with additional flour.

Bake bread until light brown and crusty on outside and loaf sounds hollow when tapped, about 55 minutes. Transfer bread to rack and cool completely.