Onion Shortcake
Savor the savory perfection of Onion Shortcake, a delightful twist on classic comfort food that combines the rich sweetness of caramelized onions with the flaky, tender texture of a biscuit-style bake. This golden beauty is crafted with sautéed yellow onions, sharp cheddar cheese, and a subtle hint of fresh thyme, all baked to perfection with a luscious buttermilk-based dough. Each bite is a harmonious balance of sweet, savory, and buttery goodness, with the added allure of a lightly crisp, golden crust thanks to a simple egg wash. Perfect as a side dish with soups and stews or as a satisfying snack on its own, this rustic recipe is quick to prepare and serves as an impressive offering for any gathering. Whether you’re hosting guests or looking to elevate a weeknight dinner, Onion Shortcake is comfort food reimagined with gourmet flair—simple yet irresistibly delicious.
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Recipe Information
Ingredients
- 3 large Yellow onions
- 8 tablespoons Unsalted butter
- 1 teaspoon Granulated sugar
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 1 cup Buttermilk
- 1 cup Grated cheddar cheese
- 1 large Egg
Instructions
Preheat the oven to 375°F (190°C) and grease a 9-inch round baking dish or cake pan.
Peel and slice the yellow onions thinly.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced onions, sprinkle with sugar, and sauté for 15–20 minutes until golden and caramelized. Set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and thyme.
Cut the remaining 4 tablespoons of cold butter into small cubes and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the buttermilk and grated cheddar cheese until just combined. The dough will be slightly sticky.
Fold the caramelized onions gently into the dough, being careful not to overmix.
Transfer the dough into the prepared baking dish, spreading it out evenly.
In a small bowl, whisk the egg with a tablespoon of water to make an egg wash. Brush the top of the shortcake dough with the egg wash for a golden finish.
Bake in the preheated oven for 30–35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the onion shortcake cool for 5–10 minutes before slicing and serving. Serve warm as a standalone dish or alongside soup, stew, or salad.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 4829 mg | 210% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 36.0 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1264 mg | 97% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
