ONION CAKE
Refrigerated crescent dough creates a flaky crust for these savory squares. Moist and golden, servings make a comforting change from potatoes. &mdash Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. , In a large bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. , Separate crescent roll dough into four rectangles. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. , Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN ONION CAKE
It actually looks like a pie when its finished. We would have this in Germany every fall with new wine, it was so good.
Provided by Kathleen1
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
- Season with 1/4 tsp of the salt, the marjoram and the pepper.
- Set aside to cool.
- Preheat oven to 450°F.
- In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix.
- Add the shortening and process just until it is the texture of soft crumbs.
- Add the milk and mix quickly to form a soft dough.
- Oil a 10 inch round cake pan and lightly use your fingers to spread the dough out evenly.
- Spread the cooked onion over the top.
- Beat the egg and sour cream together.
- Spoon the mixture over the onion, and spread it out to the very edge of the pan.
- Sprinkle lightly with poppy seeds and paprika.
- Bake for 20 minutes.
- Let cool slightly, then cut into wedges.
Nutrition Facts : Calories 317.2, Fat 17.5, SaturatedFat 7.8, Cholesterol 46.8, Sodium 526.5, Carbohydrate 34.4, Fiber 1.6, Sugar 2, Protein 6
ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)
This is a traditional late summer early fall snack, usually served with 'new wine'. It is not a sweet cake, but a nice hearty fall weather dish. I got this off a German website and translated it into English. This recipe is very good, and you will not be disappointed! Good for a potluck, or even a party snack.
Provided by TJW2725
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the dough:.
- Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
- Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
- Cover and keep in a warm place for twenty minutes until the dough rises.
- Preheat the oven to 225°C.
- Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
- This should take about 10-15 minutes.
- In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
- Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
- Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
Nutrition Facts : Calories 864.1, Fat 56.6, SaturatedFat 30.5, Cholesterol 313.6, Sodium 450.1, Carbohydrate 69.7, Fiber 5.2, Sugar 7.6, Protein 20.3
GERMAN ONION CAKE
Steps:
- For the dough:. Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes. Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball. Cover and keep in a warm place for twenty minutes until the dough rises. Preheat the oven to 450°f. Sautée the onion rings with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized. This should take about 10-15 minutes. In a seperate bowl, mix eggs, creme fraiche, cheese, nutmeg, and pepper together with a whisk until well incorporated and smooth. Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly. Pour the egg-creme-cheese mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
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