Best Welsh Onion Cake With Caerphilly Recipes

WELSH ONION CAKE

Steps:

• 1. Heat about 1/4 of the butter in a large pan, set over medium heat.
• 2. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 minutes. Remove rosemary and set aside.
• 3. Grease an oven proof dish and on the bottom of the dish, place a thick layer of potatoes, well seasoned with salt and pepper.
• 4. Add a layer of onions.
• 5. Dot each layer with butter and thyme (if using), and repeat this again, or until the dish is full, ending with a layer of potatoes.
• 6. The top layer should also be dotted with butter, using more than given above, if necessary. Cover with a lid or foil and bake in a moderate oven (350F.) for about one and a half hours, removing the lid for the last half hour.
• 7. Note: The variety of potato makes it difficult to give a precise cooking time: very floury ones can cook in 1 hour where as waxy ones will take longer. If using the cheese, sprinkle a little bit on each layer.

WELSH ONION CAKE

Steps:

• Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.
• Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
• Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.
• Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.