Ingredients
2 cups very thinly sliced onion
7 tablespoons lard
cayenne to taste
2 cups bread flour
1 tablespoon double acting baking powder
1/4 teaspoon salt
2/3 cup milk
1 large egg
1/4 cup sour cream
Preparation
In a heavy skillet cook the onion in 2 tablespoons of the lard over moderately low heat heat, stirring until it is golden, 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 salt 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 millk stirring until the dough is combined well, turn the dough out onnto a floured surface and knead it for 30 seconds. Pat the dough into a 9 inch square, press it evenly into a greased 9 inch square pan and top it with the remaining 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 oven at 450 degrees for 20 to 25 minutes or until it is cooked through. Cut the bread into squares and serve it hot.
