Onion Shortcake

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's another from Rosemary Zwick of... you know where:

Part of my job as a public-health nurse is teaching new parents
how to care for their infants. As I was demonstrating how to wrap
a newborn, a young Asian couple turned to me and said, "You
mean we should wrap the baby like an egg roll?"

"Yes," I replied, "that's a good analogy."

"I don't know how to make egg rolls," another mother said anxiously.
"Can I wrap my baby like a burrito?"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This old-fashioned recipe is sure to become a family favorite. I
have included instructions for making the biscuit dough, but you
can use your favorite prepared biscuit mix to make this dish a
cinch to put together.

Onion Shortcake

For the onions:
3 Tbs (45 ml) butter
2 lbs (900 g) onions, chopped
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) paprika
A pinch of cayenne pepper (optional)

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1 egg
1/4 cup (60 ml) freshly grated Parmesan cheese

For the biscuit topping:
1 cup (250 ml) sifted all-purpose flour
2 tsp (10 ml) baking powder
4 Tbs (60 ml) chilled butter
1/2 cup (60 ml) milk

To cook the onions, heat the butter in a large skillet over moderate
heat and add the onions, salt, pepper, paprika, and optional cayenne.
Saute until tender, about 10 minutes. Transfer to a baking dish and
set aside.

For the sauce, heat the butter and flour in a small saucepan over
moderate heat and cook for 3 minutes. Stir in the milk and bring to
a boil, stirring frequently. Remove from the heat and stir in the egg
and grated cheese. Pour over the onions.

For the biscuit topping, combine the flour and baking powder in a
mixing bowl. Cut in the butter until the mixture resembles coarse
meal. Add the milk, stirring just enough to incorporate. Spread the
batter over the onion mixture and bake in a preheated 425F (220C)
oven until the dough is cooked through and golden brown, about
20 minutes. Serves 4 to 6.
Received on Wed Feb 22 17:34:29 2006