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Grandma’s Onion Squares

My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
  • Total Time
    Prep: 40 min. Bake: 35 min.
  • Makes
    9 servings


  • 2 tablespoons olive oil
  • 2 cups sliced onions
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 5 tablespoons shortening
  • 2/3 cup 2% milk
  • 1 large egg, room temperature
  • 3/4 cup sour cream


  • Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper.
  • Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions.
  • Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.
Nutrition Facts
1 piece: 256 calories, 15g fat (5g saturated fat), 27mg cholesterol, 447mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 5g protein.

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  • Laura
    Feb 27, 2021

    No comment left

  • aclark3012
    Dec 8, 2020

    I assume this would be nice with soups of any kind--I will give it a try--

  • Dawn
    Jun 1, 2020

    I'd used 3/4 cup milk and full cup of sour cream, 1/4 cup olive oil. I think using soured milk (at least 1 cup) would've made this recipe more moist. I did find the recipe to be dry. I'd baked the onion squares for 30 minutes. The idea of doubling the onions by the reviewer Carolyn is a very good one! Using an 8" square pan was best for me!

  • Carolyn
    May 26, 2020

    I agree that it lacks flavor. I would also practically double the onions, because it's kind of dry. It has potential. Maybe if it were in an 8 inch pan instead of spreading out for 9 inches it would be higher and less dried out? I'll have to experiement.

  • Al
    Feb 10, 2020

    Thank you for this recipe, it brought back memories of when I was young and my Grandmother from Italy made this. I am no a single 72 year old man and made this yesterday. It came out perfect and delicious. I am warming some up for tonight's supper. Mangia, mangia :)

  • Lois
    Feb 10, 2020

    I made this recipe exactly as written. It has an odd texture. Very firm at the bottom while soft in the layer above the onions. I was also disappointed at the lack of flavor.

  • Ruth
    Feb 9, 2020

    I prepared this recipe per the instructions, as I'm always afraid to adjust bread and cake/cookie recipes. It is really just a giant crispy-bottom biscuit with onions on top and a no-flavor sour cream/egg mix on top. I was very disappointed, and I won't make it again. Because it is prepared like a biscuit, I'm going to assume it will act like a biscuit and not hold over for another meal.

  • Mary
    Feb 8, 2020

    This was a nice recipe with simple ingredients I had in the pantry. I came across the recipe randomly and could not imagine the taste so I gave it a go. However, it just didn’t suit my tastebuds.

  • auntiefia
    Feb 8, 2020

    Can you use butter instead of shortening?

  • Mary
    Feb 8, 2020

    Would this be a side dish? Would love if your recipes suggested uses or for instance, when you post an entree, suggest side dishes or vice verse. Thanks!