More Great Recipes: Vegetable

Onion Shortcake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

For the onions:
3 Tbs (45 ml) butter
2 lbs (900 g) onions, chopped
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) paprika
A pinch of cayenne pepper (optional)

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1 egg
1/4 cup (60 ml) freshly grated Parmesan cheese

For the biscuit topping:
1 cup (250 ml) sifted all-purpose flour
2 tsp (10 ml) baking powder
4 Tbs (60 ml) chilled butter
1/2 cup (60 ml) milk


To cook the onions, heat the butter in a large skillet over moderate


heat and add the onions, salt, pepper, paprika, and optional cayenne.


Saute until tender, about 10 minutes. Transfer to a baking dish and


set aside.


For the sauce, heat the butter and flour in a small saucepan over


moderate heat and cook for 3 minutes. Stir in the milk and bring to


a boil, stirring frequently. Remove from the heat and stir in the egg


and grated cheese. Pour over the onions.


For the biscuit topping, combine the flour and baking powder in a


mixing bowl. Cut in the butter until the mixture resembles coarse


meal. Add the milk, stirring just enough to incorporate. Spread the


batter over the onion mixture and bake in a preheated 425F (220C)


oven until the dough is cooked through and golden brown, about


20 minutes. Serves 4 to 6.


Pairs Well With


Notes

This old-fashioned recipe is sure to become a family favorite. I have included instructions for making the biscuit dough, but you can use your favorite prepared biscuit mix to make this dish a cinch to put together.

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