ONION CAKE

Onion Cake image

Refrigerated crescent dough creates a flaky crust for these savory squares. Moist and golden, servings make a comforting change from potatoes. &mdash Anneliese Deising, Plymouth, Michigan

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 8

Previous Next

Ingredients

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

Steps:

In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. , In a large 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 onto 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.

Nutrition Facts : Calories 144 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.