Recipe by Kathleen1
It actually looks like a pie when its finished. We would have this in Germany every fall with new wine, it was so good.
Top Review by cllg
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.
- 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
Directions See How It's Made
- 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.