Hot Onion Squares Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.

Steps:

• Preheat oven to 450 degrees.
• Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
• Saute the onion slices in a nonstick skillet until soft and slightly browned.
• Add yogurt, dill weed and salt; mixing well.
• In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
• Add corn and a few dashes of Tabasco sauce.
• Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
• Bake for 25 to 30 minutes or until lightly brown.
• Cut into 9 squares and serve.

Steps:

• In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9-inch square, press it evenly into a greased 9-inch-square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450°F. oven for 20 to 25 minutes, or until it is cooked through. Cut the bread into squares and serve it hot.

Steps:

• In a heavy skillet cook the onion in 2 tabelspoons of the lard over moderately low heat, stirring until it is golden, stir in the cayenne and salt and pepper to taste and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder and the salt and sift the mixture again into a bowl. Add the remaining 5 tablespoons lard and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well, turn the dough out onto a floured surface and knead it for 30 seconds. Pat the dough into a 9 inch square, press it evenly into a greased 9 inch square pan and top it with the reserved onion mixture. In a small bowl whisk together the egg the sour cream and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly and bake the bread in the middle of a preheated oven at 450 degrees for 20 to 25 minutes oruntil it is cooked through. Cut the bread into squares and serve it hot.

Steps:

• Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares.