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Wethersfield Onion Shortcake

Wethersfield Onion Shortcake recipe image
This International dessert features Flour, Baking Powder, Salt, Butter, To 1/3 Cup Buttermilk. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 408.5
Dietary: Vegetarian
Description
This International dessert features Flour, Baking Powder, Salt, Butter, To 1/3 Cup Buttermilk. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup Flour
  • 4 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 6 tablespoon Butter
  • 1/2 cup To 1/3 Cup Buttermilk
Directions
  1. 1
    : FILLING 8 lg to 10 Onions, Thinly Sliced 6 Tb Butter 1 c Sour
  2. 2
    Cream 2 Eggs, Beaten 1 ts Salt : Black Pepper to Taste For the Crust :
  3. 3
    Mix the dry ingredients and then
  4. 4
    cut in the cold butter, which you have sliced into butter-
  5. 5
    pat - sized pieces.
  6. 6
    Use a pair of knives or a pastry blender or
  7. 7
    cool fingertips to
  8. 8
    combine the fat and flour into crumbly bits.
  9. 9
    Try not to let the butter melt into the flour, that's what makes pastry dough.
  10. 10
    A few fast buzzes on a food processor does this job well.
  11. 11
    Now add the buttermilk gradually to make a sticky dough.
  12. 12
    Mix until you can gather it into a ball with floured hands.
  13. 13
    Cover with plastic wrap and chill for an hour.
  14. 14
    Now roll the dough out into a rough circle or square or whatever on a cookie sheet or pizza pan.
  15. 15
    If you'd rather you can pat and press it into shape.
  16. 16
    It doesn't have to be thin, and will end up about as thick as the pizza they used to
  17. 17
    serve in school.
  18. 18
    For the Filling : Saute the Onions slowly in the butter just until they
  19. 19
    melt into a golden transparency.
  20. 20
    Spread the onions over the dough.
  21. 21
    Mix the sour cream and eggs and the seasoning, and pour over the onions evenly.
  22. 22
    Bake for 10 minutes in an oven preheated to 450 degrees, and then turn the oven down to 350 degrees and
  23. 23
    bake for 40 to 45 minutes more.
  24. 24
    Serve warm or room temperature

Nutrition Facts

Servings 6

Amount Per Serving
Calories 408.5kcal
% Daily Value *
Total Fat 13.1g21%
Saturated Fat 7.9g40%
Cholesterol 32.6mg11%
Sodium 3826.7mg160%
Total Carbohydrate 63.0g21%
Dietary Fiber 2.2g9%
Sugars 1.6g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, butter, buttermilk, cup, dessert, flour, international, onion, powder, salt, sautéing, shortcake, title, vegetarian, wethersfield
Read it online: https://www.chefs-mate.com/recipe/wethersfield-onion-shortcake/