Onion Shortcake
CATEGORIES
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
DIRECTIONS
  1. To cook the onions, heat the butter in a large skillet over moderate
  2. heat and add the onions, salt, pepper, paprika, and optional cayenne.
  3. Saute until tender, about 10 minutes. Transfer to a baking dish and
  4. set aside.
  5. For the sauce, heat the butter and flour in a small saucepan over
  6. moderate heat and cook for 3 minutes. Stir in the milk and bring to
  7. a boil, stirring frequently. Remove from the heat and stir in the egg
  8. and grated cheese. Pour over the onions.
  9. For the biscuit topping, combine the flour and baking powder in a
  10. mixing bowl. Cut in the butter until the mixture resembles coarse
  11. meal. Add the milk, stirring just enough to incorporate. Spread the
  12. batter over the onion mixture and bake in a preheated 425F (220C)
  13. oven until the dough is cooked through and golden brown, about
  14. 20 minutes. Serves 4 to 6.
RECIPE BACKSTORY
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.