Traditionally an onion pie would be made with crumbled bacon bits, and came from the Alsace region of France. My interpretation leaves out the bacon, and replaces that flavor with blue cheese. I prefer to use a bio, or organic cheese made in France. The quality of most ingredients in European foods is far superior to those in America, and you might consider using entirely organic ingredients to achieve the same flavor and satisfaction anywhere you are.
Piecrust is a tricky thing to make properly, just the right flakiness without being too dry or grainy is the idea. In Europe, puff pastry is easily available in the freezer case in little squares that can be assembled into a wonderful piecrust. If you can’t find it in your store, consider making my friend Judy’s Piecrust. There are some very fine cooks out there in the Rocky Mountains, and without further ado, here is her recipe.
Judy’s Pie Crust
For 2 uncovered pies, or a top and bottom for one pie.
3 cups flour
1 and ½ tsp salt
1 tablespoon sugar
1 and ½ cups butter
½ cup cold water
1 egg, beaten
1 tablespoon vinegar
Combine sifted flour, sugar and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is fairly coarse, with lumps the size of peas. Stir and work in the egg, water and vinegar and roll the dough out on a floured board. Line the pie pan with dough, flute the edges, and pour in the filling and then bake.
This pie calls for only a bottom crust, so you can save the extra dough in the freezer or make two pies.
To prepare the filling for one pie use the following ingredients:
¼ cup blue cheese, crumbled
1 tbsp butter
6 large onions, peeled and thinly sliced
Salt and Pepper to taste
1 tbsp flour
1 cup heavy cream
4 whole eggs
Preheat the oven to 400 degrees F.
Heat the butter in a large frying pan, and sauté the onions until soft, about 10 to 15 minutes over a low heat. Salt and pepper the onions to your taste, then turn off the heat and sprinkle on the flour.
Add the cream and stir well, blending all the ingredients. Add eggs, one at a time, while stirring, and when thoroughly mixed, pour into the prepared piecrust.
Sprinkle the crumbled blue cheese on top, and place into the oven and bake for 35-45 minutes, until the top is nicely browned, but not burnt!!!
Let cool and serve with a salad and some crisp white wine.
Recipe by Martin Trip, copyright 2003 by Hip, Inc.
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