Monday, March 14, 2011


This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Saute chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.
Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

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