Yield: 1 8 inch round
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3 bacon slices
2 large onions, sliced (2 cups)
2 tablespoons parsley, chopped
2 cups buttermilk baking mix
1/2 cup milk
1 container (8 ounces) sour cream
1/2 teaspoon salt
Cooking time: 25 minutes
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Preheat oven to 425 degrees.
Lightly grease 8 X 1 1/2 inch layer cake pan.
Cook bacon until crisp in large skillet; remove bacon; drain on paper towel; crumble and reserve.
Saute onions in bacon drippings just until soft but not brown.
Remove from heat; stir in parsley.
Mix baking mix and milk in a medium-size bowl; stir with fork just until bleneded.
Spread into grease layer cake pan.
Spoon onion mixture on top.
Blend sour cream, egg and salt in a small bowl.
Spoon over onion layer.
Sprinkle with reserved bacon; mix partially into cream with a fork.
Bake for 25 minutes or until the topping is set and begins to brown.
Cool on a wire rack.
Cut into wedges and serve warm.