This recipe has been a favourite of ours since the first time I made it. Sweet Pea had been going on about the British foods he missed and I, still in the first flush of romance, thought I'd try this recipe from Nigella Lawson's How to be a Domestic Goddess. Well, he loved it, I loved it and we've been making it in some form for years now.
The recipe is pretty simple: softened onions atop cheese scone dough. Variations can include a mashed potato crust (for those following the GF diet), leeks or other onion varieties, different cheeses and herbs. We've found that any variation is good, but with the original, brown sauce is an important condiment.
Supper Onion Pie
4 med red onions - cut into eighths
1 T olive oil
1 T butter
salt and pepper to taste
3-4 sprigs of fresh thyme or 1/2 tsp dried thyme
1/2 cup + 2 T sharp Cheddar cheese or Gruyere, grated
1 2/3 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
3 T butter, melted
1 tsp dry English mustard
1 lg egg, beaten
8 - 10 inch oven proof skillet, a 9 inch pie plate or casserole dish buttered
set oven to 400F
in a large pan (or the skillet) heat the olive oil and butter and add the onions, cooking over medium heat for about 30 mins. Stir regularly - they should be soft and colourful. season with salt and pepper, add in the thyme. Turn into the pie dish and scatter about 1/3 of the cheese over.
Add flour, baking powder and salt in a bowl with the cheese.
In a measuring cup, measure milk, add the melted butter, mustard and egg. Mix well and add to the flour bowl. Mix up the dough - it should be sticky and I always add a little extra flour just so that I can roll it out.
Roll dough out on work surface, pressing into a circle that would fit over the pie dish. Transfer to the dish and seal the edges.
Put in oven for 15 mins, then lower the heat to 350F and bake for another 10 minutes, the top of the dough should be golden and crisp. Let it stand for a few minutes and then flip it onto a plate to serve.
Serves 4 people.
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