Onion Cake Recipes

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

ONION CAKE

Steps:

• In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. , In a large bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. , Separate crescent roll dough into four rectangles. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. , Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.

GARLIC-ONION TORTILLA CAKE

Steps:

• Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
• Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
• Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
• Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
• After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.

GREEN ONION CAKES

Steps:

• Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
• Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
• Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

GARLIC ONION TORTILLA CAKE

Steps:

• In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
• Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
• After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
• Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.

CHINESE GREEN ONION CAKES

Steps:

• Combine salt and flour in a mixing bowl. Mix together honey and hot water in a separate bowl. Slowly add water/honey mixture into the flour while stirring. Knead the dough until smooth, adding a little water or a little flour as needed to achieve a smooth consistency. Cover with plastic wrap and refrigerate for an hour. Remove dough and roll out flat, brush slightly with melted butter and sprinkle with chopped green onion. Fold over and knead mixture to incorporate the onion bits. Divide in two, roll into a 1/2 inch diameter cylinder and divide into 10 parts. Flatten and coil up each segment into a pancake about 5 inches in diameter, ensuring the edges adhere so the cakes don't come apart when frying. Heat up the oil in a skillet at a medium heat and fry each cake, one side at a time, until it is light brown. Serve warm with Chinese chili garlic dipping sauce and soya sauce.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
• Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
• Remove from the heat; set aside.
• In a bowl, combine the flour, cornstarch, baking powder and sugars.
• Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
• Melt the remaining butter.
• In a bowl, whisk the eggs, milk, sour cream and melted butter.
• Make a well in dry ingredients; stir in egg mixture just until moistened.
• Spread into a greased 10-inch springform pan.
• Spoon onion mixture over the dough.
• Place pan on a baking sheet.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Serve warm.

ONION SHORTCAKE

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.

POTATO AND ONION CAKES

Steps:

• Preheat oven to 400 degrees. Generously butter six cups of a large (6-cup capacity) muffin tin. Sprinkle each cup with salt, pepper, and 1/2 teaspoon sugar; drizzle with 1/2 teaspoon each balsamic and red-wine vinegar. Add a rosemary top to each cup; cover with an onion slice. Set aside.
• Using a mandoline, slice potatoes into matchsticks. In a medium bowl, toss potatoes with chopped rosemary and egg yolk; season with salt and pepper. Divide among cups; dot each with butter.
• Bake until potatoes are tender and edges are browned, about 30 minutes. Run a thin knife around inside of cups to loosen; invert cakes, and serve.

WELSH ONION CAKE WITH CAERPHILLY

Steps:

• In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you're already using if it's ovenproof).
• In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.
• Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender; cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.

GREEN ONION CAKES

Steps:

• Add salt to flour in a mixing bowl and mix throughly.
• Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
• Slowly add water/honey mixture into the flour while stirring the flour.
• Knead the mixture until smooth (approximately 5 minutes). If it is too dry add a little extra water. If it is too wet, add a little flour.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions. You will work with one cake at a time so cover the others so they don't dry up.
• For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
• Sprinkle the surface of the dough with green onions.
• Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
• Roll the dough again along the length of the sausage to make a coil shape.
• With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
• Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
• Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
• Cut into quarters and serve with chili garlic dipping sauce.

POTATO-ONION CAKES

Steps:

• Boil potatoes in large pot of water just until centers can be pierced with sharp knife, about 20 minutes. Drain. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
• Peel potatoes. Using hand grater, coarsely grate potatoes into large bowl. Gently mix in green onions. Season to taste with salt and pepper. Beat eggs with cumin and gently mix into potato mixture. Form potatoes into 2 1/2-inch-diameter cakes (about 1 inch thick). Cover and refrigerate until ready to cook. (Can be prepared 6 hours ahead.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add potato cakes in batches and fry until golden brown, about 8 minutes per side, adding more oil as necessary.

WELSH ONION CAKE

Steps:

• Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.
• Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
• Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.
• Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.