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German Onion Cake
2 cups coarsely chopped onions
2 tablespoons butter
1 teaspoon salt, divided
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 to 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika
In a medium skillet, sauté onions in butter over low heat until they just begin to brown, about 15 minutes.
Season with 1/4 teaspoon salt and the marjoram and pepper. Set aside to cool.
Heat oven to 450 degrees F.
Mix flour, cornstarch, baking powder and remaining salt in a bowl.
Add shortening and mix as for pie crust until texture of soft crumbs. Add milk and mix quickly to form a soft dough.
Oil a 10-inch round cake pan; with fingers, lightly spread dough out evenly. Spread cooked onion over top.
Mix egg and sour cream. Spoon this mixture over onions, spreading it out to edges of pan.
Sprinkle lightly with poppy seeds and paprika.
Bake for 20 minutes.
Let cool slightly, then cut into wedges.
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