Want recipe for "Onion Cake"?

Question

When I was a little girl, about 50 yrs. ago, a german neighbor lady made onion cake. It was fabulous. Our whole family loved it. Recently my sister and I spoke of it. I'd love to find the recipe and try to make it. It may not be exactly like hers but hopefully close.

Answer 1

GERMAN ONION CAKE

2 c. coarsely chopped onions (3 lg.)
2 tbsp. butter (1/4 stick)
1/4 tsp. dried marjoram
1/4 tsp. black pepper
2 c. all purpose flour
1/4 c. cornstarch
4 tsp. baking powder
5 tbsp. vegetable shortening
3/4 to 1 c. milk
1 well beaten egg
3/4 c. sour cream
2 tsp. poppy seed
1/4 tsp. paprika

In a medium skillet, saute the onions in butter over low heat until they JUST BEGIN to brown, 15 minutes. Season with 1/4 teaspoon of the salt, the marjoram and the pepper. Set aside to cool. Preheat oven to 450 degrees. In a food processor bowl, place flour, cornstarch, baking powder, and remaining salt; mix. Add the shortening and process until texture of soft crumbs. Add milk; mix quickly to form soft dough. Oil a 10 inch round cake pan; lightly using fingers spread dough out evenly. Spread cooked onion over top. Beat egg and sour cream together. Spoon mixture over onion, spread cut to edge of pan. Sprinkle paprika and poppy seeds lightly. Bake 20 minutes. Let cool slightly, then cut into pieces.

Answer 2

I have two recipes for you. One uses basic bread dough and the other uses puff pastry.

Onion Cake

This is actually a bread recipe that can be served either as an appetizer or an accompaniment with lunch or dinner.

Ingredients
14 ounces basic bread dough
4 large yellow onions, peeled and sliced thinly
6 Tablespoons butter
2 cups sour cream
3 eggs
1/2 teaspoon salt
1 Tablespoon poppy seeds

Method
Saute the onions in the butter until they are transparent and tender. Beat the eggs with the sour cream and combine with the salt and onions.

Roll out the dough to an 11 x 15-inch rectangle. Line a greased 9 x 13-inch pan, turning up 1 inch around the sides. Pour the onion and sour cream mixture over the dough and sprinkle with the poppy seeds. Bake at 350 degrees for 1 hour or until golden brown.


RHEINPFAELZER ZWIEBELKUCHEN
(Baked Onion Cake)

Ingredients
6 oz. double-smoked slab bacon, cut into 1/4 inch cubes (about 1 1/2 cups bacon cubes)
2 medium sized Spanish onions, peeled and halved lengthwise and thinly sliced (about 6 cups sliced onions)
2 1/2 teaspoons caraway seeds
1/2 teaspoon freshly ground nutmeg
12 oz. frozen puff pastry, thawed
1 3/4 cups heavy cream
3 extra large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method
Sauté bacon in a heavy 12 inch skillet over low heat for about 5 minutes, until drippings cook out and only crisp browned bits remain. Using a slotted spoon, lift the bacon bits to paper toweling to drain and reserve. Pour off all but 1 tablespoon bacon drippings from the skillet (save for another use if desired). Add the onions to the skillet, sprinkle with the caraway seeds and nutmeg and sauté 5 minutes over moderate heat, stirring often. Reduce the heat to its lowest point, cover the skillet and steam the onions for 15 minutes. Remove from heat and set aside.

With a floured stockinet covered rolling pin, roll the puff pastry on a well flour surface into a 14 inch circle. Set a 12 inch tart tin on a baking sheet. Lap the pastry over the rolling pin, then ease into the tin, pressing it in to form a neat pastry shell. Trim pastry overhang so it is 1/2 inch larger all around than the tart tin, then roll under so it rests on top of the tin and crimp, making a high fluted edge.

Pile the onion mixture into the pastry shell and spread to the edges as smoothly as possible, then scatter the reserved bacon evenly on top. Bake at 350 degrees, uncovered, for 20 minutes. Meanwhile, whisk the cream, eggs, salt and pepper, until well blended and set aside.

Remove the partly baked onion cake from the oven and raise the heat to 400 degrees.

Slowly pour the cream mixture over the onion and bacon, distributing it as evenly as you can. Return the onion cake to the oven and bake, uncovered for 20-25 minutes, until the filling is set like custard and lightly browned. Remove the onion cake from the oven and cool 30 minutes.

To serve, cut into slim wedges. If you serve the onion cake as a main course, you will need nothing more to accompany it than a salad of crisp greens and a nice, cold beer.

Answer 3

(m)

Onion Cake Ingredients:


3 Strips bacon, diced
4 md Onions, finely chopped
3 tb Butter
1/2 c Sour cream
1 tb Flour
1/2 ts Salt
3 Eggs, beaten
8 oz Tube refrigerated crescent
rolls

--------------------------------------------------------------------------------
Onion Cake Instructions:

In a skillet, cook bacon until crisp.
Drain bacon and discard pan drippings.
In the same skillet, cook onions in butter until tender.
Cool.
In a mixing bowl, combine sour cream, flour and salt; add eggs.
Stir in the bacon and onions; set aside.
Separate crescent roll dough into four rectangles.
Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed.
Pinch edges together to seal.
Pour onion mixture over dough.
Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden.
Cool slightly before cutting into small squares.
Serve warm.
Yields: 16 servings

Answer 4

The German lady was actually Chinese, and the Onion cake recipe was an accident. She apologized for making it. It really was lousy.

Answer 5

Sorry, but I've never heard of it. If you get the recipe, will you pass it on to me? I love onions and that sounds so intriguing.