Hot Onion Squares Recipe




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Hot Onion Squares Recipe


 



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Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Hot Onion Squares

 

Ingredients

2 cup onion, very thinly sliced
7 tbsp lard
1 cayenne pepper to taste
2 cup bread flour
1 tbsp baking powder
3/4 tsp salt
2/3 cup milk
1 large egg
3/4 cup sour cream



 

Preparation

In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat,
stirring, until it is golden. Stir in the cayenne and salt and
pepper to taste. Reserve the mixture.

Onto a sheet of wax paper, sift together the flour, baking powder, and
salt. Sift the mixture again into a bowl. Add the remaining lard, and
blend the mixture until it resembles fine meal. Stir in the milk,
stirring until the dough is combined well. Turn out onto a floured
surface and knead it for 30 seconds. Pat into a 9-inch square, press
it evenly into a greased 9-inch baking pan and top with the onion
mixture.

In a small bowl, whisk together the egg, sour cream, and salt and
pepper to taste. Pour this over the onion mixture, using a spatula
to cover the onion mixture evenly.

Bake in the middle of a preheated 450f oven for 20-25 minutes or
until it is cooked through. Cut into squares and serve hot.

a 1943 Gourmet Mag. favorite

 

 

Servings: 6