Wednesday, February 2, 2011
We got a huge bag of onions in our CSA share this week so I decided to make onion pie.
I am still on the lookout for an amazing pie crust (not really my forte) but this one was okay.
The filling was my own invention. The whole thing turned out great - but I recommend eating it as an appetizer as the flavour is really strong and better suited to smaller servings. But that's just me P basically ate the whole pie for dinner and lunch the next day.
2 cups whole wheat flour
1 tsp salt
3/4 cup Earth Balance
1/4 cup soy milk
Mixed flour and salt. Cut in butter until chunks are about pea size and thoroughly mixed in. Add milk and stir until dough forms. Form into a round disk, cover with plastic and refrigerate for a least one hour.
4-5 medium onions, sliced thinly on a mandolin
2 cloves garlic, minced
2- 3 Tbsp mustard (Dijon if you have it)
1-2 Tbsp honey
1 Tbsp balsamic vinegar
1 tsp lemon juice
salt and pepper to taste
Cook the onions over medium low heat for 15 minutes until they start to soften. Add the garlic and cook another 5 minutes. Add remaining ingredients - but adjust according to your own taste (maybe you want more honey and less vinegar - it's cool it's your pie). Raise the heat and continue to cook until onions are soft, caramelized and delicious.
Roll out pie crust and place into an 8 inch tart pan ( you will have a bit of left over dough). Fill with onion mixture and put into oven immediately. Bake for 30 minutes at 350 degrees.