This recipe reflects Amish cooking values: no fancy ingredients, no complicated steps, just patience and care. The onions naturally sweeten as they cook, so there’s no need for sugar-heavy toppings. A little salt and pepper is enough to balance the richness. Some variations include adding chives, parsley, or even a bit of shredded cheese, but the classic version relies on the onions to shine.
Amish Onion Cake is best enjoyed warm, straight from the oven, when the aroma of baked bread and buttery onions fills the kitchen. It reheats well and can be enjoyed the next day as a snack or side. Because it’s not overly heavy, it pairs beautifully with a bowl of soup or a simple salad. Once you make it, it often becomes a repeat recipe because of how comforting, filling, and satisfying it is with such minimal effort.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 packet active dry yeast (2¼ teaspoons)
¾ teaspoon salt
¾ cup warm milk
2 tablespoons butter, melted
2 large onions, thinly sliced
4 tablespoons butter
Salt and black pepper, to taste
Instructions
In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm milk and melted butter, mixing until a soft dough forms. Knead lightly until smooth, then place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
While the dough rises, melt 4 tablespoons of butter in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until soft and lightly golden. Season with salt and pepper, then remove from heat.
Preheat the oven to 375°F (190°C). Press the risen dough into a greased baking pan. Spread the buttery onions evenly over the top. Bake for 20–25 minutes, or until the bread is lightly golden and cooked through. Serve warm.