Prep 1 hr 15 mins
Cook 35 mins
It actually looks like a pie when its finished. We would have this in Germany every fall with new wine, it was so good.
- 2 cups onions, coarsely chopped (3 large)
- 2 tablespoons butter (1/4 stick)
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon dried marjoram
- 2 cups all-purpose flour
- 1⁄4 cup cornstarch
- 4 teaspoons baking powder
- 5 tablespoons vegetable shortening
- 3⁄4-1 cup milk
- 1 egg, well beaten
- 3⁄4 cup sour cream
- 2 teaspoons poppy seeds
- 1⁄4 teaspoon paprika
- In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
- Season with 1/4 tsp of the salt, the marjoram and the pepper.
- Set aside to cool.
- Preheat oven to 450°F.
- In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix.
- Add the shortening and process just until it is the texture of soft crumbs.
- Add the milk and mix quickly to form a soft dough.
- Oil a 10 inch round cake pan and lightly use your fingers to spread the dough out evenly.
- Spread the cooked onion over the top.
- Beat the egg and sour cream together.
- Spoon the mixture over the onion, and spread it out to the very edge of the pan.
- Sprinkle lightly with poppy seeds and paprika.
- Bake for 20 minutes.
- Let cool slightly, then cut into wedges.
Made this as an appetizer for our Dinner Club's German Night - it was a huge hit. Made about 20-24 appetizer size pieces. I made it in a 10" springform pan and used 3 different kinds of onion (2.5 c cooking, 1 c red, .25 c green), totalling about 3.5-4 cups. When I make it again I will only make about .75 of the dough recipe as I found it a bit thick. This dough would also be excellent as a base for strawberry shortcake although I wouldn't add the additional salt.