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Onion Shortcake




Source of Recipe


Internet


List of Ingredients




2 Tbs. butter or olive oil
2 1/2 cups of onions, sliced thin
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 egg
1/2 cup sour cream
2 tsp. poppy seeds
1/4 tsp. ground nutmeg

For the Dough:
1 cup flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3 Tbs. cold butter or shortening
6 Tbs. cold milk


Recipe



Heat the butter or oil in a medium fry pan. add the onions and cook over low heat until soft and golden brown, approx. 10-12 min. Add the salt, thyme and pepper. Remove the pan from the heat and let cool.

Preheat oven to 425 degrees F.

For the dough, sift the flour, baking powder and salt into a bowl. Cut the butter or shortening into the dry ingredients until the mixture resembles a coarse meal. Add the milk and stir in lightly with a wooden spoon to make the dough.

Turn dough onto a floured surface and knead lightly for about a 1/2 minute.

Pat out the dough into an 8 inch diameter disk. Transfer the dough disk to an 8 inch round pan that has sides at least 2 inches deep. Press the dough into an even layer. Cover with the cooled onion mixture.

beat together the egg and sour cream. Spread evenly over the onions. Sprinkle with the poppy seeds and nutmeg. Bake until the egg topping is puffed up and golden brown, 25-30 min.

Let cool in the pan 10 min. Run a knife between the shortcake and the pan to loosen, then unmold onto a plate. Cut the shortcake into wedges and serve warm.