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I’m not big on hummus, but I can get on board with onions. This was from a King Arthur baking catalog...

Creamy Onion Shortcake

Delicious creamy herbed onions are spooned over biscuits and baked in the oven to make a lovely accompaniment to a roast, stew, or soup.

Onions:
4 tablespoons butter
5 cups (2 1/4 to 2 1/2 pounds) chopped onions
1/2 teaspoon salt
1/2 teaspoon each sage, thyme and rosemary, optional

Dough:
4 cups Unbleached All Purpose Flour
1/3 cup buttermilk powder
5 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) butter
2 cups milk

Topping:
3 large eggs
1 cup half and half
1/2 teaspoon salt
6 drops Worcestershire sauce

To prepare the onions: Sauté the onions, salt, and herbs in the butter until the onions are deep golden brown; set them aside. Preheat the oven to 400 F. Butter a 3 quart casserole or two 9” x 9” pans.

To prepare the dough: Whisk together the flour, buttermilk powder, baking powder and salt. Cut in the butter, mixing until coarse crumbs form. Add the milk and stir to moisten. Drop 1/4 cupfuls of dough evenly into the prepared pan(s).

To assemble the shortcake: Spread the onions over the dough. Whisk together the topping ingredients, and pour over the onions. Bake the smaller pans for 25 to 30 minutes, the larger pan for 35 to 40 minutes, until the edges start to brown and the top feels firm. A toothpick inserted into the center might not be dry, but shouldn’t have wet dough clinging to it. Remove from the oven, and serve warm. Yield: 18 servings.