2 c. coarsely chopped onions (3 lg.)
2 tbsp. butter (1/4 stick)
1/4 tsp. dried marjoram
1/4 tsp. black pepper
2 c. all purpose flour
1/4 c. cornstarch
4 tsp. baking powder
5 tbsp. vegetable shortening
3/4 to 1 c. milk
1 well beaten egg
3/4 c. sour cream
2 tsp. poppy seed
1/4 tsp. paprika

In a medium skillet, saute the onions in butter over low heat until they JUST BEGIN to brown, 15 minutes. Season with 1/4 teaspoon of the salt, the marjoram and the pepper. Set aside to cool. Preheat oven to 450 degrees. In a food processor bowl, place flour, cornstarch, baking powder, and remaining salt; mix. Add the shortening and process until texture of soft crumbs. Add milk; mix quickly to form soft dough. Oil a 10 inch round cake pan; lightly using fingers spread dough out evenly. Spread cooked onion over top. Beat egg and sour cream together. Spoon mixture over onion, spread cut to edge of pan. Sprinkle paprika and poppy seeds lightly. Bake 20 minutes. Let cool slightly, then cut into pieces.