German Onion Cake adapted from Recipezaar

Excellent hot, room temp or cold. Often served with new fall wine.

Oven: 450 degrees

9x13 pan: oiled

2 Cups onion , coarsely chopped. (about 3 large)

2 T. butter

1 tsp salt

¼ tsp black pepper

¼ tsp dried marjoram

2 C. all purpose flour

¼ C. cornstarch

4 tsp baking powder

5 T vegetable shortening

¾ to 1 C. milk

1 egg,beaten

¾ C sour cream

2 tsp. poppy seeds

¼ tsp paprika

Saute onions in butter over low heat until they just begin to brown. @ 15 minutes

Season with ¼ tsp of the salt, the marjoram and the pepper.  Set aside to cool.

In a food processor mix flour, cornstarch,baking powder and the remaining salt.

Add the shortening and process until it is the texture of soft crumbs.

Add the milk and mix quickly to form a soft dough.

Lightly use your fingers to spread the dough out evenly in the oiled pan.

Spread the cooked onion evenly over the top.

Beat the egg and sour cream together.

Spoon the mixture over the onion and spread to very edges of pan.

Sprinkle lightly with poppy seeds and paprika.

Bake for 15- 20 minutes. Let  cool slightly before slicing.

Lou Hanson Pottery