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
- 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.