Onion Cake Recipe
Onion Cake Recipe photo by Taste of Home
Publisher Photo
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 3 bacon strips, diced
  • 4 medium onions, finely chopped
  • 3 tablespoons butter or margarine
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 tube (8 ounces) refrigerated crescent rolls

Directions

In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yield: 16 servings.
Originally published as Onion Cake in Reminisce September/October 1993, p45

Nutritional Facts

1 piece: 144 calories, 10g fat (4g saturated fat), 53mg cholesterol, 255mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 3 bacon strips, diced
  • 4 medium onions, finely chopped
  • 3 tablespoons butter or margarine
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1 tube (8 ounces) refrigerated crescent rolls
  1. In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yield: 16 servings.
Originally published as Onion Cake in Reminisce September/October 1993, p45

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