My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. \u2014Janet Eddy, Stockton, California<\/p>\n","protected":false},"author":7061,"featured_media":1317490,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305616,305615,304423,304328,305271,305487,304430,304338,305334,304390,303966,304988,304408,304368,306848,305353,304268,307698,324623,304388,304323,304395,304150,307614,305031,304353,304403],"categories-v2":[308500,309439,310897,310890,308821,308988,308319,308984,308481,309216,310796,308830,308992,309337,308761,308495,308935,308813,308745,309603,309362,259483,310669,309177,308752,308315,308782,309434,310591,308975,309005,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Grandma's Orange Rolls","post_link":"\/recipes\/grandma-s-orange-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-s-Orange-Rolls_exps990_HFG24138902D07_15_2bC_RMS.jpg"},{"post_title":"Grandma's Secret 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It is still a family favorite. —Janet Eddy, Stockton, California","recipeIngredient":["2 tablespoons olive oil","2 cups sliced onion","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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400\u00b0. In a large skillet, heat oil over medium heat. Add onion; 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."},{"@type":"HowToStep","text":"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 onion."},{"@type":"HowToStep","text":"Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm."}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 256 calories","fatContent":"15g fat (5g saturated fat)","cholesterolContent":"27mg cholesterol","sodiumContent":"447mg sodium","carbohydrateContent":"25g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.125,"reviewCount":8,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Leecooking"},"reviewBody":"
I read ahead on the dryness and flavor and used butter instead of shortening for the dry mixture. I also used a half cup of polenta corn meal instead of a half cup of the regular flour.<\/p>
To the grilling onions: I added 3 tablespoons ginger juice from jarred ginger and 1 tablespoon mixed salt-free seasoning as they cooked down.<\/p>
To the egg - sour cream I added 2 more tablespoons of the ginger juice.<\/p>
Halfway through baking: I removed the bread, pricked it with a fork throughout, and at that time added a quarter cup of milk on top.<\/p>
<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AlRuotolo"},"reviewBody":"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 :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cathy559"},"reviewBody":"
This was absolutly a terrible waste of time an product. Dry and just disapointing. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dawn"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarolynBross"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary"},"reviewBody":"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\u2019t suit my tastebuds.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest526"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lois"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"243482","romance_copy_dek":"My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. 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