Welsh Onion Cake Recipes

Steps:

• 1. Heat about 1/4 of the butter in a large pan, set over medium heat.
• 2. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 minutes. Remove rosemary and set aside.
• 3. Grease an oven proof dish and on the bottom of the dish, place a thick layer of potatoes, well seasoned with salt and pepper.
• 4. Add a layer of onions.
• 5. Dot each layer with butter and thyme (if using), and repeat this again, or until the dish is full, ending with a layer of potatoes.
• 6. The top layer should also be dotted with butter, using more than given above, if necessary. Cover with a lid or foil and bake in a moderate oven (350F.) for about one and a half hours, removing the lid for the last half hour.
• 7. Note: The variety of potato makes it difficult to give a precise cooking time: very floury ones can cook in 1 hour where as waxy ones will take longer. If using the cheese, sprinkle a little bit on each layer.

Steps:

• In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
• In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
• Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.

Steps:

• Preheat the oven to 375 degrees.
• Grease a 7 inch souffle dish and place a layer of potatoes on the bottom and then a layer of onions, dot with butter and sprinkle with salt and pepper.
• Repeat the layers, finishing off with potatoes. Brush with butter and bake for 1 to 1 1/4 hours.
• Serve hot.

Steps:

• Preheat oven to 400 F or 200 C degrees.
• Peel the potatoes and then slice them wafer thin (best done in a food processor).
• Rinse the potatoes and shake dry.
• Peel and halve the onions.
• Slice the onions as thin as you can but don't separate the slices.
• Use a quarter of the butter to grease a cake tin or gratin-style dish.
• Make layers with potato, salt and pepper, thyme and then onion.
• Repeat until all the ingredients are gone, cutting pieces of butter to go between the layers.
• Make sure to leave some butter for the final layer.
• Cover the top of the dish with foil and cook for 45 minutes.
• Remove the foil and cook for a further 30 minutes or until the top is golden and the potatoes are tender all the way through.

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.