Sunday, August 23, 2009

Sweet Onion Pie

Something I love about Wegmans is that it has a wonderful produce section with lots of local produce. Another thing I love is that it has an excellent cheese selection. Last week I noticed some huge sweet onions from a local farm featured in the Wegmans produce section, so I planned for this pie for dinner. It's pretty easy and is very good. We got some excellent, stinky, tasty Gruyere as well. You may notice the blindingly red "bacon" on top of the pie... it's Morningstar Farms soy bacon that I threw on top. Shut up, it worked just fine! I'm sure real bacon would taste better for you meat-eaters, but I liked our soy bacon.

Listen to the recipe and let it sit for 10 minutes before serving. It really does make a difference. I did not listen, and our first slices were very soupy. Our second slices, however, were more solidified. We had this with some nice Caesar salad. I don't know if I would make this again but it is very yummy.


Sweet Onion Pie
Cottage Living magazine

1/2 (15-ounce) package refrigerated piecrusts
1 tablespoon butter
1 large sweet onion, quartered and thinly sliced
1 large egg, lightly beaten
3/4 cup sour cream
1/2 cup grated Gruyère cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bacon slices, cooked and crumbled

1. Preheat oven to 350°. Line a 9-inch tart pan with 1 piecrust; prick bottom of crust with fork. Line sides with foil, add pie weights (or dried beans), and place on bottom rack of oven. Bake at 350° for 18 minutes or until golden brown.

2. Melt butter in a large sauté pan over medium heat. Sauté onion 10 minutes or until soft and translucent. Place onion in large bowl, and let cool. Add egg and next 4 ingredients; fold together, and pour mixture into crust. Top with bacon, and bake at 350° for 20 minutes or just until set. Let stand for 10 minutes before serving.

Yield: 6 servings

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