3 tb Olive oil
1 lb Medium-size white onions;
-cut into wedges
2 tb Butter or margarine
2 lb Yellow onions; sliced
2 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Ground black pepper
1 Unbaked 9-inch piecrust
2 tb All purpose flour
1/4 c Water
1/2 c Grated Parmesan cheese
In large skillet, heat oil over medium heat. Add onion wedges and cook,
stirring gently to keep wedges intact, until lightly browned-about 5
minutes. Transfer onion wedges to bowl. Add butter and onion slices to
skillet. Saute 5 minutes or just until wilted. Stir in thyme, salt and
pepper. Reduce heat to low, cover and cook onions 10 minutes, stirring
occasionally.
Meanwhile, heat oven to 400F. Line piecrust with sheet of aluminum foil and
fill with uncooked fried beans or pie weights. Bake crust 5 minutes longer.
While crust is baking, stir flour into cooked onion slices until well
mixed. Stir in water and cook onion mixture until thickened. Remove from
heat. Spoon onion mixture into partially baked piecrust. Sprinkle with half
of the Parmesan. Top with onion wedges and remaing Parmesan cheese.
Bake onion pie 35 minutes or until crust is golden brown and onions are
browned on top. Cut into wedges and serve immediately.
Add a tomato and mixed greens salad and a fruit dessert to this savory pie
to make a delightful supper.
Country Living/Jan/93
Yields
4 Servings