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German Onion Cake

2 cups coarsely chopped onions (3 large)
2 Tbsp (1/4 stick) butter
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried marjoram
2 cups all-purpose flour
1/4 cup cornstarch
4 tsp baking powder
5 Tbsp vegetable shortening
3/4 - 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 tsp poppy seeds
1/4 tsp paprika

In medium skillet, saute the onions in butter over low heat until
they just begin to brown, about 15 minutes. Season with 1/4 tsp
of the salt, the marjoram and the pepper. Set aside to cool.

Preheat oven to 450 F. In a food processor bowl place flour,
cornstarch, baking powder, and the remaining salt; mix. Add the
shortening and process just until it is the texture of soft crumbs.
Add the milk and mix quickly to form a soft dough.

Oil a 10 inch round cake pan and lightly use your fingers to spread
the dough out evenly. Spread the cooked onion over the top. Beat
the egg and sour cream together. Spoon the mixture over the onion,
and spread it out to the very edge of the pan. Sprinkle lightly
with poppy seeds and paprika. Bake for 20 minutes. Let cool
slightly, then cut into wedges.

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