Gluten-Free Onion Shortcake Print recipe Print with main photo Print text only Meal type Bread By author Ellen Allard Ingredients 1 packet Bob's Red Mill Gluten Free Cornbread Mix ( ) 1 1/2 cup milk (rice, soy, almond, dairy, etc.) 1/3 cup vegetable oil 2 eggs 1/4 cup olive oil 2 1/4 - 2 1/2 Pounds onions (chopped) 1/2 teaspoon salt 1 teaspoon thyme 1 teaspoon rosemary 1/2 teaspoon sage 3 Large eggs 1 cup Silk soy creamer 1/2 teaspoon salt freshly ground black pepper (to season) Directions Preheat the oven to 400˚. Oil the bottom of an oblong baking pan. Mix the cornbread mix with the milk, vegetable oil, and eggs per the package directions. Spread the uncooked batter onto the bottom of the oiled pan. Set aside. Heat the olive oil in a large sauté pan. Sauté the onions, salt, thyme, rosemary, and sage in the olive oil until onions are caramelized. Spread evenly over the uncooked batter. Set aside. Whisk together the eggs, Silk creamer, salt, and pepper. Pour the egg mixture over the onion mixture. Bake 25 – 30 minutes until the edges begin to brown and the mixture feels firm when pressed. Serve warm.