Wethersfield Onion Shortcake Recipes

OLD-FASHIONED SHORTCAKE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease an 8-inch baking pan.
• Sift flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Beat egg and milk in another bowl; stir into flour mixture until batter is just blended. Spread batter in the prepared baking pan.
• Bake in preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

ONION SHORTCAKE

Steps:

• 1. Preheat the oven to 425 degrees F.
• 2. Butter a 2 1/2 quart baking dish. In a large skillet, melt the 1/2 cup butter over medium heat. Add sliced onions and cook until softened, about 5-6 min.
• 3. Remove from heat and stir in 4 oz (about 1 cup) of the cheese. Add the sour cream, dill and salt, stirring until just combined. Set aside.
• 4. In another bowl, lightly beat the egg. Stir in the cornbread mix, corn milk and Tabasco. Spread this mixture in the buttered baking dish. Add the cheese mixture, and top with the remaining shredded cheese.
• 5. Bake for 35-40 minutes or until top is golden brown and bubbly.
• 6. To make ahead, assemble without baking, cover with plastic wrap and refrigerate overnight. Bake for 40-45 min until golden and bubbly.

ONION SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
• Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
• Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
• Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

WETHERSFIELD ONION SHORTCAKE

Steps:

• Preheat oven to 450°F.
• For crust: put flour, baking powder and salt in a bowl.
• Work in butter, until mixture resembles coarse meal.
• Add buttermilk, gradually, mixing until a somewhat sticky dough is formed,
• Turn onto floured board.
• Knead briefly until smooth.
• Line a 9- inch springform pan.
• Chill until ready to use.
• For filling: Saute onions in butter until transparent.
• Spread over dough.
• Mix sour cream and seasonings with beaten eggs.
• Blend thoroughly.
• Pour mixture over onions.
• Bake 10 minutes.
• Reduce oven to 350°F and bake 45 minutes more.
• Slice in wedges.
• Serves 4 as a main dish or 6-8 as a vegetable dish.

ONION SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Melt the butter in medium size pan.
• Peel the onion and slice into 1/4 inch rings.
• Saute the onions in the butter until soft.
• Remove from heat.
• Combine muffin mix, egg, milk, corn and hot pepper sauce.
• Place in a buttered 8 inch square pan.
• (You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
• Sprinkle with the remaining cheese.
• Bake for 30 minutes or until bubbly.
• Remove from oven and let cool for a few minutes before cutting into squares.

CORNBREAD ONION SHORTCAKE

Steps:

• Preheat oven to 425 degrees.
• Saute onions in butter.
• Pour onions into a large mixing bowl.
• Stir in sour cream, dill weed, salt and half the cheese.
• In a separate bowl, combine corn, milk, muffin mix and egg.
• Pour corn mixture into a 9 x 13 dish coated in cooking spray.
• Spread onion mixture over top.
• Top with remaining cheese.
• Bake for 30-40 minutes.