Onion squares from The New York Times Cookbook (1961) by Craig Claiborne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Bloominanglophile on September 15, 2013

    As I was entering my comments for the Baking Powder Biscuits from this book, my eyes fell on the recipe for Onion Squares. It sounded so delicious that I immediately went to the kitchen to make it. This is a nice quick bread recipe that would compliment soups, salads, or a German meal (I would substitute the parsley with the caraway seeds). The base is basically a biscuit dough, which is topped with sautéed onions, then sour cream or cheese. I used light sour cream--am wondering if full fat sour cream might melt a little better?!? Anyway, this bakes up nice and light and is luscious with the onions. I have entered it into my favorites file!

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