Linda at 2nd Cup is hosting a five week Fall Into Flavor meme! She shared an amazing recipe for Baked Potato Soup today and others are linked up with a bunch of other great recipes to try.
My offering today is from an Amish cookbook and features onions. We LOVE onions but, alas, as we get older the onions don't love us so much. Raw at least. So we turn to recipes using cooked onions. Like this one. Which I think would be fabulous with Linda's soup!
GERMAN ONION CAKE3 large onions, coarsely chopped
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 - 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
14/ teaspoon paprika (optional)
In medium skillet sauté the onions in butter over low heat until they just begin to brown, about 15 minutes. Season with dried marjoram, pepper and 1/4 teaspoon salt.
Preheat oven to 450°.
In a bowl mix flour, cornstarch, baking powder and remaining salt. Add shortening and cut in until mixture resembles soft crumbs. Add milk and mix quickly to form a soft dough.
Oil 10" round cake pan and lightly use fingers to spread dough out evenly. Spread cooked onion over top.
Beat egg and sour cream together and spread over the onion, right to the edge of the pan. Sprinkle with poppy seeds and paprika.
Bake for 20 minutes. Cool slightly, then cut into wedges.
~~~~~~~~~~Not a difficult recipe at all, and full of flavor. A good side to any hearty soup or stew. Enjoy!