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X Italian Breads and Pizzas
Italian onion bread
Onion Bread/Pane alla Cipolla (Pizza-style flat bread, made without yeast; using baking powder, egg yolks, and sour cream)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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For dough
1/4 cup Spry (shortening)
2 cups flour, sifted
3 teaspoons baking powder
3 egg yolks
3/4 cup cold milk
1 cup thin sour cream

For topping
2 cups onions, coarsely chopped
salt and pepper
1/4 cup olive oil


Sift flour with baking powder and salt; sift again and cut in shortening as you would for baking powder biscuits, then stir in milk to make a soft dough.

Turn dough onto a lightly floured board and knead; roll out to 1/2-inch thickness.

Fry onions in olive oil until soft and transparent, stirring constantly; season and turn mixture into a shallow baking pan.

Place rolled out dough over onions.

Beat together sour cream and egg yolks, season and spread over dough.

Bake in a very hot oven (450 degrees F.) for 12 to 15 minutes.

To serve, cut into individual servings.

Serves 15.

Note: Individual breads can be made if desired by using small, individual size baking pans.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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