Prep 20 mins
Cook 35 mins
Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup. To speed things along, use your food processor to slice all the onions. No need to chop them all as they will be cooked soft anyway.
- 4 tablespoons butter
- 5 cups chopped onions
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sage (optional)
- 1⁄2 teaspoon thyme (optional)
- 1⁄2 teaspoon rosemary (optional)
- 4 cups unbleached all-purpose flour
- 1⁄3 cup dry buttermilk
- 5 teaspoons baking powder
- 1 1⁄4 teaspoons salt
- 1⁄2 cup butter
- 2 cups milk
- 3 large eggs
- 1 cup half-and-half
- 1⁄2 teaspoon salt
- 6 drops Worcestershire sauce
- To Prepare The Onions:
- Saute the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside.
- Preheat the oven to 400°F
- Butter a 3-quart casserole or two 9 x 9-inch pans.
- To Prepare The Dough:
- Whisk together the flour, buttermilk powder, baking powder, and salt.
- Cut in the butter, mixing until coarse crumbs form.
- Add the milk and stir to moisten.
- Drop 1/4-cupfuls of dough evenly into the prepared pan(s).
- To Assemble The Shortcake:
- Spread the onions over the dough.
- Whisk together the topping ingredients, and pour over the onions.
- Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm.
- A toothpick inserted into the center might not be dry, but shouldn't have wet dough clinging to it.
- Remove from the oven, and serve warm.
I also made half the recipe and this was delicious! I used 2 eggs and a 2 1/2 quart baking dish. This bread is so moist and has great texture! I can easily see how this would be great with a soup or stew. Excellent dipping bread or put entirely into the bowl (as my husband likes to do). Thanks for the great recipe!!
I made half the recipe using 1 cup buttermilk instead of the powdered mix & milk and 2 whole eggs in the topping. The dish came out beautifully. The ratio of bread dough to onions was, for our personal taste, just a bit off. We enjoyed it enough for me to make it again but next time using more onions. Made for the EE Bread Challenge ZWT4.