Wethersfield Onion Shortcake - cooking recipe

Ingredients

Crust
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1/2 - 3/4 cup buttermilk
Filling
8 -10 medium onions
6 tablespoons butter
1 teaspoon salt
1/8 teaspoon white pepper
2 eggs, slightly beaten

Preparation

Preheat oven to 450\u00b0F.
For crust: put flour, baking powder and salt in a bowl.
Work in butter, until mixture resembles coarse meal.
Add buttermilk, gradually, mixing until a somewhat sticky dough is formed,
Turn onto floured board.
Knead briefly until smooth.
Line a 9- inch springform pan.
Chill until ready to use.
For filling: Saute onions in butter until transparent.
Spread over dough.
Mix sour cream and seasonings with beaten eggs.
Blend thoroughly.
Pour mixture over onions.
Bake 10 minutes.
Reduce oven to 350\u00b0F and bake 45 minutes more.
Slice in wedges.
Serves 4 as a main dish or 6-8 as a vegetable dish.