Side Dish Recipes
Creamy Onion Shortcake
Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup.
Yield: 18 servings
Ingredients
Onions
- 4 tablespoons butter
- 5 cups (2 1/4 to 2 1/2 pounds) chopped onions
- 1/2 teaspoon salt
- 1/2 teaspoon each sage, thyme and rosemary (optional)
Dough
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup buttermilk powder
- 5 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1/2 cup (1 stick) butter
- 2 cups milk
Topping
- 3 large eggs
- 1 cup Half-and-Half
- 1/2 teaspoon salt
- 6 drops Worcestershire sauce
Instructions
- Onions: Sauté the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside.
- Heat the oven to 400 degrees F. Butter a 3 quart casserole or two 9 x 9 inch pans.
- Dough: Whisk together the flour, buttermilk powder, baking powder and salt.
- Cut in the butter, mixing until coarse crumbs form.
- Add the milk and stir to moisten.
- Drop 1/4 cupful of dough evenly into the prepared pan(s).
- To assemble the shortcake: Spread the onions over the dough. Whisk together the topping ingredients, and pour over the onions.
- Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm. A wooden pick inserted into the center might not be dry, but shouldn't have wet dough clinging to it.
- Remove from the oven, and serve warm.
Attribution
Recipe and photo used with permission from:
King Arthur Flour