Onion Shortbread Recipes

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.

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.

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

Steps:

• Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
• Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
• When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
• Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.

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.

Steps:

• In a small skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, butter, 1 egg, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes. , Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350° for 16-22 minutes or until golden brown. Remove to wire racks.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
• To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
• Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
• Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
• To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
• To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
• Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
• Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.

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.