Supper Onion PieRead More
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This recipe comes from our packer, Tom. It's perfect for when you've had a long hard day and you want something that's quick and simple to make, with just a handful of ingredients. Don't be put off by the prospect of making a dough - it's simply a matter of giving it a good mix and tipping it onto the worktop to shape. It couldn't be simpler!
|Fresh from the oven ready to turn|
4 red onions (about 750g)
1 tablespoon of olive oil
Butter about 25g
3-4 sprigs of thyme (de-stalked), or 1/2 teaspoon of dried thyme
150g strong Cheddar cheese, or Gruyere, grated
For the scone dough:
250g plain flour
1 teaspoon baking powder
1 teaspoon salt
40g butter, melted
1 teaspoon English mustard
1 large egg, beaten
24cm pie dish, buttered.
Preheat the oven to Gas Mark 6 (200°C).
Peel the onions, halve them, then cut each half into 4 segments (unnecessary if they are already small). Heat the oil and butter in a pan, then add the onions and cook over a medium heat, stirring regularly for about 30 minutes; they should be soft and tinged with colour. Season, and add the thyme. Turn into the pie dish and scatter 50g of the cheese over the waiting onions. Leave whilst you get on with the dough topping.
|Turned upside down|
Put it in the oven for 15 minutes, then turn the oven down to gas mark 4 (180°C) and give it another 10 minutes, by which time the dough should be golden and crisp on top. Let it stand for a couple of minutes, then cover with a large plate and turn upside-down. Place on a flat surface and remove the pie dish.
|Served and ready to eat|
Et voila! A hearty pie ready to eat. Add some potatoes, sour cream, or maybe even some brown sauce. Eat on its own or with a few sides. It's up to you!