Onion Shortbread
Onion Shortbread is a savory, cheesy baked dish featuring tender onions and sharp cheddar cheese, complemented by a hint of dill and spicy hot sauce. Its rich, buttery crust pairs perfectly with the flavorful onion topping, making it an ideal choice for casual gatherings or comforting family dinners.
Ingredients
Instructions
- Saute the sliced onions in butter until tender and golden.
- Stir in sour cream, dried dill weed, salt, and half of the grated Cheddar cheese.
- In a separate bowl, combine creamed corn, milk, corn muffin mix, egg, and hot red pepper sauce to form the batter.
- Pour the corn mixture into a buttered 9 x 13-inch dish.
- Spread the onion mixture evenly over the top of the corn batter.
- Sprinkle the remaining grated Cheddar cheese over the onion layer.
- Bake in a preheated 425°F oven for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a twist, try adding cooked bacon bits or sautéed mushrooms to the onion mixture for extra flavor. If you prefer a lighter option, substitute Greek yogurt for sour cream. Ensure the onions are caramelized to enhance their sweetness. You can also use a blend of cheeses like Monterey Jack and Cheddar for a different taste profile.
Serving Suggestions
Serve this onion shortbread warm as a hearty side dish or as part of a brunch spread. It pairs beautifully with a fresh green salad or a bowl of tomato soup for a comforting meal. For a complete spread, consider adding dishes like Cheesy Broccoli Casserole or your favorite dip.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through. You can also microwave individual portions, but the oven will help retain the texture of the shortbread.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Shortbread contains roughly 736 calories, with 6g protein, 44g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (49% of the Daily Value), vitamin C (31% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 475mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dish a day in advance. Assemble it as directed, cover, and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time as it will be cold from the fridge.
What can I substitute for the corn muffin mix?
If you don't have corn muffin mix, you can use a homemade mix made of cornmeal, flour, baking powder, and sugar. Combine 1 cup of cornmeal, 1/2 cup of all-purpose flour, 1 tablespoon of baking powder, and 2 tablespoons of sugar for a similar effect.
Is there a way to make this dish vegetarian?
This recipe is already vegetarian-friendly. However, if you want to enhance it, consider adding more vegetables like bell peppers or zucchini. Just sauté them along with the onions for added flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).