1/2 cup butter
1 cup all-purpose flour
1 teaspoon white sugar for dusting
2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon paprika
1/8 teaspoon dried currants
Remove peel from onion and cut into strip
Place butter in the bottom of a glass or metal bowl or under a foil pretzel mat. Stir in flour, sugar, salt, baking powder, paprika and currants. Pour mixture into plastic bowl; cover and refrigerate.
When ready to use, brush waxed paper lightly over knife or fork to prevent sticking. Stir together and coat bottom and sides of metal bowl.
In a medium bowl, combine cheese, currants and potato, and mix together. Cover bowl and refrigerate for up to 48 hours.
While the cheese mixture is cooking, turn on oven setting. Pour cheese mixture over bread in baking dish. Toast in preheated oven for 10 minutes, until cheese is cheese.
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