Onion Shortbread Food

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ONION SHORTBREAD



Onion Shortbread image

Make and share this Onion Shortbread recipe from Food.com.

Provided by Vamy7913

Categories     Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 10

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

Steps:

  • Saute onion in butter.
  • Cool.
  • Stir in dill weed, cheese, and salt.
  • Preheat oven to 425 degrees.
  • Grease an 8" square dish.
  • In a mixing bowl combine muffin mix, egg, milk, corn & sour cream.
  • Mix well and turn into greased baking dish.
  • Spread onion cheese mixture over batter.
  • Bake for 25-30 minutes.

Nutrition Facts : Calories 172.7, Fat 14.1, SaturatedFat 8.7, Cholesterol 56.5, Sodium 315.7, Carbohydrate 7.7, Fiber 0.5, Sugar 1.6, Protein 5.1

SHORTBREAD



Shortbread image

This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.

Provided by Norita Solt

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 4

¼ cup white sugar
½ cup unsalted butter
1 cup all-purpose flour
⅓ cup white rice flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
  • Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
  • Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
  • Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 31.3 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 9.8 g, Sodium 2.5 mg, Sugar 8.4 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

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.

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