Helens Onion Shortcake Recipes

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ONION SHORTCAKE



Onion Shortcake image

Family insists I make this for Christmas dinner to go along with the prime rib. They even love it cold.

Provided by Marilou

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 large Spanish onion
1/4 cup butter
1 1/2 cups Jiffy corn muffin mix
1 large egg, beaten
1/3 cup milk
1 cup grated sharp cheddar cheese
1 cup cream-style corn
1/2 teaspoon hot pepper sauce
1 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • Preheat oven to 425 degrees.
  • Melt the butter in medium size pan.
  • Peel the onion and slice into 1/4 inch rings.
  • Saute the onions in the butter until soft.
  • Remove from heat.
  • Combine muffin mix, egg, milk, corn and hot pepper sauce.
  • Place in a buttered 8 inch square pan.
  • (You can use a cooking spray) Add sour cream, salt, dill weed and 1/2 cup of the cheese to the sauted onions; combine and spread over the batter.
  • Sprinkle with the remaining cheese.
  • Bake for 30 minutes or until bubbly.
  • Remove from oven and let cool for a few minutes before cutting into squares.

Nutrition Facts : Calories 215.9, Fat 17.6, SaturatedFat 10.8, Cholesterol 70.6, Sodium 329.7, Carbohydrate 9.6, Fiber 0.7, Sugar 2, Protein 6.3

WETHERSFIELD ONION SHORTCAKE



Wethersfield Onion Shortcake image

Make and share this Wethersfield Onion Shortcake recipe from Food.com.

Provided by Barb in WNY

Categories     Onions

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1/2-3/4 cup buttermilk
8 -10 medium onions
6 tablespoons butter
1 teaspoon salt
1/8 teaspoon white pepper
2 eggs, slightly beaten

Steps:

  • Preheat oven to 450°F.
  • For crust: put flour, baking powder and salt in a bowl.
  • Work in butter, until mixture resembles coarse meal.
  • Add buttermilk, gradually, mixing until a somewhat sticky dough is formed,
  • Turn onto floured board.
  • Knead briefly until smooth.
  • Line a 9- inch springform pan.
  • Chill until ready to use.
  • For filling: Saute onions in butter until transparent.
  • Spread over dough.
  • Mix sour cream and seasonings with beaten eggs.
  • Blend thoroughly.
  • Pour mixture over onions.
  • Bake 10 minutes.
  • Reduce oven to 350°F and bake 45 minutes more.
  • Slice in wedges.
  • Serves 4 as a main dish or 6-8 as a vegetable dish.

Nutrition Facts : Calories 676.9, Fat 38.1, SaturatedFat 23, Cholesterol 198.6, Sodium 1846.2, Carbohydrate 72.8, Fiber 4.8, Sugar 11.3, Protein 13

ONION SHORTCAKE I



Onion Shortcake I image

Make and share this Onion Shortcake I recipe from Food.com.

Provided by Shirl J 831

Categories     Onions

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large sweet Spanish onion
1/4 cup butter
1 1/2 cups corn muffin mix (about 1 small box Jiffy)
1 egg, beaten
1/3 cup milk
1 cup creamed corn (1 small can)
3 drops Tabasco sauce
1 cup sour cream
1/4 teaspoon salt
1 1/2 cups grated cheddar cheese

Steps:

  • Peel onion and saute slowly in butter.
  • Add sour cream and half the cheese.
  • Combine muffin mix, egg,milk, corn, and hot sauce.
  • Place in buttered dish.
  • Spread onion mixture over top and sprinkle with remaining cheese.
  • Bake 350°F for 25-30 minute.

Nutrition Facts : Calories 488.8, Fat 39.9, SaturatedFat 24.6, Cholesterol 156, Sodium 733.5, Carbohydrate 19.4, Fiber 1.3, Sugar 4.1, Protein 16.2

CORNBREAD ONION SHORTCAKE



Cornbread Onion Shortcake image

I got this recipe from Harriet, a wonderful lady that used to work with me at a previous job. Though not low in calories, it is a wonderful recipe that is always a big hit with my family.

Provided by karen

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

2 large vidalia onions, sliced thin
1/2 cup butter
8 ounces light sour cream
1/2 teaspoon dill weed
1/4 teaspoon salt
8 ounces cheddar cheese, shredded
15 ounces creamed corn, undrained
1/3 cup skim milk
8 1/2 ounces Jiffy corn muffin mix
1 egg, lightly beaten

Steps:

  • Preheat oven to 425 degrees.
  • Saute onions in butter.
  • Pour onions into a large mixing bowl.
  • Stir in sour cream, dill weed, salt and half the cheese.
  • In a separate bowl, combine corn, milk, muffin mix and egg.
  • Pour corn mixture into a 9 x 13 dish coated in cooking spray.
  • Spread onion mixture over top.
  • Top with remaining cheese.
  • Bake for 30-40 minutes.

HELEN'S ONION SHORTCAKE



Helen's Onion Shortcake image

My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me.

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 11

1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
¼ cup vegetable oil
1 egg
1 large onion, chopped
1 (8 ounce) can cream-style corn
1 ½ cups shredded Cheddar cheese, divided
1 cup sour cream
½ cup mayonnaise*
1 teaspoon salt
2 drops hot pepper sauce

Steps:

  • In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce; mix well. Spoon over batter. Top with remaining cheese. Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.4 g, Cholesterol 43.3 mg, Fat 23.1 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 7.9 g, Sodium 694.9 mg, Sugar 3.8 g

ONION SHORTCAKE



Onion Shortcake image

This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.

Provided by Katie F

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1 egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste
¼ teaspoon dried dill weed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
  • Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
  • Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
  • Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 23.5 g, Cholesterol 54.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 594.7 mg, Sugar 4.6 g

HELEN'S ONION SHORTCAKE



Helen's Onion Shortcake image

My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me.

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 11

1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
¼ cup vegetable oil
1 egg
1 large onion, chopped
1 (8 ounce) can cream-style corn
1 ½ cups shredded Cheddar cheese, divided
1 cup sour cream
½ cup mayonnaise*
1 teaspoon salt
2 drops hot pepper sauce

Steps:

  • In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce; mix well. Spoon over batter. Top with remaining cheese. Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.4 g, Cholesterol 43.3 mg, Fat 23.1 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 7.9 g, Sodium 694.9 mg, Sugar 3.8 g

ONION SHORTCAKE



Onion Shortcake image

This is a recipe I got from my mom. Not sure where she got it but it's so good! It's a mix of cornbread, onions, sour cream, and cheese, with a little bit of dill and hot sauce if you feel like it.

Provided by Katie F

Categories     Cornbread

Time 45m

Yield 10

Number Of Ingredients 10

1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
1 cup creamed corn
⅓ cup milk
1 egg
¼ cup butter
1 large sweet onion (such as Vidalia®), thinly sliced
1 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon hot sauce, or to taste
¼ teaspoon dried dill weed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
  • Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
  • Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
  • Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 23.5 g, Cholesterol 54.1 mg, Fat 16.3 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 9.1 g, Sodium 594.7 mg, Sugar 4.6 g

HELEN'S ONION SHORTCAKE



Helen's Onion Shortcake image

My dear friend, Barbara Gruis, is asked to bring this bread for just about every type of gathering. She was kind enough to share the recipe with me.

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 11

1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
¼ cup vegetable oil
1 egg
1 large onion, chopped
1 (8 ounce) can cream-style corn
1 ½ cups shredded Cheddar cheese, divided
1 cup sour cream
½ cup mayonnaise*
1 teaspoon salt
2 drops hot pepper sauce

Steps:

  • In a bowl, combine the corn bread mix, milk, oil and egg. Spread in a greased 9-in. square baking pan. In another bowl, combine the onion, corn, 1 cup cheddar cheese, sour cream, mayonnaise, salt and hot pepper sauce; mix well. Spoon over batter. Top with remaining cheese. Bake at 425 degrees F for 25-30 minutes or until golden brown. Cool for 15 minutes before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.4 g, Cholesterol 43.3 mg, Fat 23.1 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 7.9 g, Sodium 694.9 mg, Sugar 3.8 g

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