Ingredients
2 cups very thinly sliced onion
7 tablespoons lard
cayenne to taste
2 cups bread flour
1 tablespoon double-acting baking powder
3/4 teaspoon salt
2/3 cup milk
1 large egg
3/4 sour cream
Preparation
In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat, stirring, until it is golden brown, stir in the cayenne and salt and pepper to taste, and reserve the mixture. Onto a sheet of wax paper sift together the flour, the baking powder, and the slat and sift the mixture again into a bowl, add the remaining 5 tablespoons of lard and blend the mixture until it resembles fine meal, stir in the milk, stirring until the dough is combined well, turn the dough onto a floured surface, and knead it for 30 seconds. Pat the dough into a 9- inch square pan, press evenly into a greased 9-inch square pan, and top it with the reserved onion mixture. In a small bowl whisk together the egg, the sour cream, and salt and pepper to taste, pour the mixture over the onion mixture, smoothing it with a spatula to cover the onion mixture evenly, and bake the bread in the middle of a preheated 450 degree oven for 20-25 minutes or until it is cooked through. Cut the bread into squares and serve it hot
