Onion Cake
Yield
16 servingsPrep
20 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | strips |
bacon
diced |
|
| 4 | medium |
onions
finely chopped |
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 8 | ounces |
crescent roll dough
refrigerated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | strips |
bacon
diced |
|
| 4 | medium |
onions
finely chopped |
|
| 45 | ml |
butter
|
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
beaten |
|
| 231.2 | ml/g |
crescent roll dough
refrigerated |
*
|
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 1inch up sides of a greased 9 inch square baking pan, stretching as needed.
Pinch edges together to seal.
Pour onion mixture over dough.
Bake at 375℉ (190℃) F for 30 minutes or until the topping is set and crust is golden.
Cool slightly before cutting into small squares.
Serve warm.
