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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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My family loves onions. We also enjoy steaming hot bowls of stews and soups in the winter. This unusual cake is so good with a bowl of your favorite soup or stew. Ingredients:
4 medium onions chopped |
2 cups cold butter or margarine divided |
1 tablespoon poppy seeds |
1 and 1/2 teaspoons salt |
1 and 1/2 teaspoons paprika |
1 teaspoon course ground pepper |
4 cups flour |
1/2 cup cornstarch |
1 tablespoon baking powder |
1 tablespoon sugar |
1 tablespoon brown sugar |
5 eggs |
3/4 cup milk |
3/4 cup sour cream |
Directions:
1. preheat oven to 350 degrees
2. grease a 10 inch springform pan
3. in large skillet cook onions in 1/2 cup of the butter or margarine over low heat for 10 to 12 minutes
4. stir in the poppy seeds, salt, paparika, and pepper
5. continue cooking until onions are a nice golden brown stirring ocassionally
6. remove onions from the heat
7. ina a bowl combine the flour, cornstarch, baking powder and the sugars
8. cut in 1 and 1/4 cups of butter or margarine until mixture looks like course crumbs
9. melt the remaining 1/4 cup butter or margarine
10. in a seperate bowl whisk together the eggs, milk, sour cream and melted butter
11. make a well in the center of the dry ingredients
12. stir in the wet ingredients just until moistened
13. spread into the springform pan
14. top with the onion mixture
15. place on a baking sheet and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean
16. leftovers freeze well and reheat well in a microwave that is if you have any leftovers.
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