This comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. It is dated July 1932. There are some funky recipes in the book, like Tongue in Aspic and Stuffed Hearts with Vegetables. I had to share this, though. I hope someone actually makes it!
I got this from a friend. It's easy and delicious and fattening. Serve with cocktail bread. There will be a lot of oil at the top of the dish when it comes out of the oven, so be sure to spoon it all off before serving. Also, if you like more onion, dice a medium onion instead of a small onion.
The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder. This recipe is from Bon Appetit's special feature magazine for February 2009. The recipe calls for 1 cup (2 sticks) plus 2 tablespoons butter. RecipeZaar had trouble recognizing the format, so it listed the measurements separately. The butter all goes in at the same time.