Welsh onion cake

Welsh onion cake

This is Welsh comfort food at its finest - layers of sliced potatoes and soft onions cooked together until sticky and golden

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 10 mins

Plus resting
Vegetarian

Vegetarian

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

254 kcalories, protein 4g, carbohydrate 30g, fat 14 g, saturated fat 9g, fibre 3g, sugar 6g, salt 0.04 g

Recipe from Good Food magazine, February 2010.

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Latest comments and suggestions

  • Binder photo Cat1509

    27 February 2010

    Cat1509 rated this recipe

    5 stars

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  • Binder photo bill bryson

    01 March 2010

    bill bryson rated this recipe

    5 stars

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  • Binder photo twise

    14 March 2010

    twise rated this recipe

    4 stars

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  • Binder photo Cindyjo

    26 March 2010

    Cindyjo rated this recipe

    5 stars

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  • Binder photo derdle

    27 July 2010

    derdle commented on this recipe

    I really want to try this but I don't have a frying pan that will fit in my oven. Has anyone had any luck transferring it to a baking tin? I'm worried it will just fall apart!

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  • Binder photo nzcarmen

    01 February 2011

    nzcarmen commented on this recipe

    Absolute hit! Even worked with new salad-type potatoes.... the baking paper at the bottom is only necessary if you want to "turn it out"for presentation purposes. Serving straight from the frypan works just as well. Will try sprinkling with thyme next time

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  • Binder photo Hilarity

    27 February 2013

    Hilarity commented on this recipe

    Why do you need a frying pan? Wouldn't a pyrex dish be just as good if you didn't want to turn it out. How about one of those cake tins with loose bases? Mine have a pretty effective seal round the loose base rim and wouldn't leak juices.

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  • Binder photo Shelley

    28 February 2013

    Shelley rated and commented on this recipe

    5 stars

    Delicious and a loose bottomed cake tin works fine :)

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  • Binder photo David Hat

    28 February 2013

    David Hat commented on this recipe

    I Love this recipe. I used a round oven proof dish with out the paper. Instead of starting it on the stove top I cooked in oven until potatoes were soft,Then added a thin layer of bread crumbs that had been moistened with some melted butter and placed under the broiler to brown. Since I used a decorative dish,I served directly at table. David in Carolina,USA

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 10 mins

Plus resting
Vegetarian

Vegetarian

Ingredients

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254 kcalories, protein 4g, carbohydrate 30g, fat 14 g, saturated fat 9g, fibre 3g, sugar 6g, salt 0.04 g

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