Recipes from Germany and Austria :: German and Austrian Desserts
2 c. coarsely chopped onions
2 Tbsp. butter
1 tsp. salt, divided
1/4 tsp. dried marjoram
1/4 tsp. black pepper
2 c. flour
1/4 c. cornstarch
4 tsp. baking powder
5 Tbsp. vegetable shortening
3/4 to 1 c. milk
1 egg, well beaten
3/4 c. sour cream
2 tsp. poppy seeds
1/4 tsp. paprika
In a med. skillet, sauté onions in butter over low heat until they just begin to brown, about 15 mins. Season with 1/4 tsp. salt and the marjoram and pepper. Set aside to cool.
Preheat oven to 450 degrees fahrenheit.
Mix flour, cornstarch, baking powder and remaining salt in a bowl. Add shortening and mix as for pie crust until texture of soft crumbs. Add milk and mix quickly to form a soft dough. Oil a 10-in. round cake pan; with fingers, lightly spread dough out in an even way. Spread cooked onion over top. Mix egg and sour cream. Spoon this mixture over onions, spreading it out to edges of pan. Sprinkle and distribute lightly with poppy seeds and paprika. Bake 20 mins.
Let cool slightly, then cut into wedges.
