Onion Shortcake I
Indulge in the savory, buttery perfection of Onion Shortcake I, a unique take on comfort food that blends flaky biscuit dough with rich caramelized onions. This easy-to-make recipe combines the satisfying sweetness of golden-brown onions—enhanced with a touch of sugar—and the earthy aroma of fresh thyme. A golden crust brushed with egg ensures a visually stunning and crisp finish, while the dough, made with cold butter and whole milk, remains tender and fluffy. Perfect as a side dish or a standalone snack, this rustic onion shortcake pairs beautifully with a dollop of sour cream or your favorite savory topping. Ready in under an hour, it’s the ultimate crowd-pleaser for brunch, dinner, or any gathering!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 3 large Yellow onions
- 1 teaspoon Granulated sugar
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 6 tablespoons Cold unsalted butter
- 0.75 cup Whole milk
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Freshly ground black pepper
- 1 large Egg
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking dish and set aside.
Heat 4 tablespoons of butter in a large skillet over medium heat. Slice the onions thinly and add them to the skillet. Cook, stirring occasionally, for about 15 minutes, or until the onions become soft and start to caramelize.
Sprinkle the granulated sugar over the onions to help with caramelization and continue cooking for an additional 5 minutes until deep golden brown. Remove from heat and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk gradually until the dough comes together. Avoid overmixing; the dough should be soft and slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round that fits your baking dish. Place the dough in the prepared dish.
Spread the caramelized onions evenly over the dough. Sprinkle with fresh thyme leaves and freshly ground black pepper.
In a small bowl, whisk the egg and brush it lightly over the exposed dough to give it a golden finish.
Bake in the preheated oven for 20-25 minutes, until the shortcake is golden brown and cooked through.
Let cool for a few minutes before slicing and serving. Enjoy on its own or with a dollop of sour cream for extra indulgence.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 32.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 416 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1307 mg | 28% | |
*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.
