Onion Shortbread is the title carried forward in the site’s legacy records for a recipe associated with Gourmet Cooking with a Flair (1961). The unusual name is being preserved exactly while the original cookbook page is re-cataloged.
The current legacy recipe card is savory rather than sweet: thin-sliced onions are cooked in butter, mixed with egg and salt, spread over rolled biscuit dough and topped with chopped bacon.
It is baked in an 8-by-12-inch pan at 450°F until golden, roughly 15 to 20 minutes. Until the source scan is attached, those details remain part of the legacy digital record rather than a newly reconstructed recipe.
Onion Shortbread
Onion Shortbread is a savory addition to any meal using a few simple ingredients most everyone has on hand! The Nostalgic Foodie
Servings: 6
Ingredients
- 6 small onions sliced thin
- 1 tsp salt
- 5 slices bacon
- 1 egg beaten
- 4 tbsp butter
- 1 sheet rolled biscuit dough enough to cover an 8×12 pan
Instructions
- Cook the bacon in a skillet or in the oven until crispy enough to chop. Let the bacon cool, and chop into small pieces.
- Melt butter in a skillet, and sauté onions until soft, around 5-10 minutes.
- Remove from heat and mix in beaten egg and salt.
- Roll out biscuit dough onto an 8″ by 12″ pan.
- Over the dough, spread the onion and egg mixture, and sprinkle with the chopped bacon.
- Bake in a 450º oven until golden brown, roughly 15-20 minutes.
- Serve, and enjoy!
Notes
For the biscuit dough, you can easily use Pillsbury refrigerated crescent dough sheets or an 8oz can of Pillsbury refrigerated crescent dinner rolls.
Nutrition
Calories: 182kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 589mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 5.2mg | Calcium: 22mg | Iron: 0.3mg
