Who isn’t attracted to a brand new bright colored cookbook with
gorgeous photos even if you aren’t a cook? However, my experience
has been that some of my best recipes have come from old and often
unattractive sources. This was the case with this simple but
delectable dish I had made to take to Thanksgiving Dinner.
A while ago while waiting to meet with someone in our retreat kitchen
I glanced through a faded well worn beige and black spiral bound
old favorite church cookbook. At the bottom of one page I spied a recipe for
onion pie. There was no story accompanying it, no explanations….
just these handwritten words sprawled across the margin “Out of this world”.
That was enough to hook me and pull me in. And I was not sorry.
It was one of the best decisions I’d made in a long time as everyone
at the dinner agreed.
This “easy as pie” dish is so well worth considering for the holiday
season whether its offered as an interesting side to a main meal, alone as a
light lunch, or a special dish to take to a Christmas buffet, all who try it will
agree that it is indeed “Out of this world”. You might even want to consider
giving it to a busy friend who comes home tired with little time to prepare a
dinner from scratch. It could be a much appreciated Christmas gift.
CHANGE SERVING SIZE
COOK TIME40minutes, approximately
- 1 cup onion(s) chopped
- 1/4 cup butter
- 1 egg yolk and white beaten separately
- 1/4 cup cream
- 1/2 cup wine dry
- 1 9-inch pastry shell
- Saute onions in butter until limp but no brown.
- Brush pastry shell with egg white and bake for 8-10 minutes in a 400 degrees Fahrenheit oven. Let cool.
- Cool oven to 350 degrees Fahrenheit.
- Stir egg yolk, cream, salt, cayenne and wine into onions.
- Fold beaten whites into onion mixture.
- Fill pie shell with onion mixture, and bake for 30 minutes.
- Can be served hot or cold.