Guest Author - Launa Stout
Don’t hate the onions!
It’s time to try something different. Onion shortcake can go fine with a fancy meal served on china and linen or can round out a casual meal eaten on a red checkered table cloth on the back patio.
It is your choice, and if you have never tried Milwaukee Onion Shortcake it is time to take the leap.
Grill some steaks, and cook some corn on the cob. Slice fresh tomatoes, cook some asparagus, whip up onion shortcake and you will be able to enjoy a tasty meal.
2 T butter
2 ½ c thinly sliced onions
½ tsp salt
½ tsp fresh or dried thyme leaves
¼ tsp pepper
½ c sour cream or plain yogurt
2 tsp poppy seeds
¼ tsp ground nutmeg
For the shortcake dough:
1 c flour
1 ¼ tsp baking powder
½ tsp salt
3 T cold butter
6 T milk
• Heat the butter in a medium sized skillet – medium heat
• Add the onions and cook over low heat for about 10 minutes- until soft and golden
• Season with salt, thyme and pepper
• Remove from the heat and let cool
Preheat the oven to 425 degrees.
To make the shortcake dough:
• Sift the flour and the baking powder and salt into a bowl
• Cut the butter into the dry ingredients using two knives or a pastry blender until the mixture resembles coarse meal
• Add milk and stir with a wooden spoon to make a soft dough
• Turn the dough onto a floured counter and knead for about ½ minute
• Pat the dough into a circle about 8 inches in diameter. In a 8 inch round baking pan that is about 2 inches deep.
• Press the dough into the pan and then cover with the onions
Beat together the egg and sour cream or yogurt.
Spread evenly over the onions, sprinkle with the poppy seeds and nutmeg.
Bake until the egg topping puffs up - about 25-30 minutes.
Take the pan out of the oven when the egg is all puffy and golden.
Set the pan on the counter to cool for about 10 minutes.
Run a knife between the pan and the shortcake to loosen it, then unmold onto a plate.
Cut the shortcake into wedges and serve it warm.
It’s time to try it!