Cooking with Rod
As we roll into Fall, we recall it's that time of year when casseroles and baked side dishes are particularly well suited for a warm, hearty meal.
One of my personal favorite foods are onions. They are incredibly versatile, wonderfully tasty, and can be made into main dishes and neat sides.
This is a tried and true recipe from my beautiful bride that never fails to please. It reflects our mutual love of classic German cuisine.
ONION KUCHEN BY M
- 3 med. Sweet Vidalia Onions, sliced into 1/4" rings
- 1/4 c. butter
- 1 (8 oz.) container sour cream
- 3/4 cup Original Bisquick mix
- 1 1/2 cups milk
- 3 eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. poppy seeds, divided
- 1 cup shredded Cheddar cheese (4 ounces or half an 8 oz. brick)
Zweibelkuchen - German Onion Cake - Before baking
1. Saute onions in the butter until softened. Layer onions in buttered oven-proof deep casserole (I use my Corningware, 10" square with lid.)
2. In a small bowl, whisk egg, milk, and Bisquick. Add half the poppy seeds and stir well. Whisk in salt (if used) and ground pepper.
3. Spread sour cream over onions in the casserole.
4. Top onion mixture with Bisquick-milk-egg mixture; sprinkle with poppy seeds. Top with shredded Cheddar.
5. Bake in 375 degree oven for 30 minutes or until topping is lightly browned and a crust has formed.
After baking a golden sweet Onion Kuchen
NOTE: This recipe can be modified to add crumbled crisp bacon in a layer over onion mixture before pouring in Bisquick mixture.
Delicious served with an egg omelet or scrambled eggs, sliced baked ham, chilled melon, hot coffee and breakfast fruit juices.
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