We adapted this from the recipe for Supper Onion Pie, in the "Savoury Pies" section of Nigella Lawson's _How to Be a Domestic Goddess._We played with the crust to make it lighter and substituted a yellow onion for the red ones (they turned an unappetizing mauve). We love the way Lawson's books are written—and agree she's got some great ideas—but we think you should know you may need to tinker with the recipes before they yield dishes that appeal to an American palate.
Recipe information
Total Time
50 min
Yield
Makes 6 (light main course) servings
Ingredients
For onion topping
For crust
Preparation
Step 1
Preheat oven to 400°F.
Make onion topping:
Step 2
Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
Make crust:
Step 3
Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
Step 4
Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
Step 5
Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
Step 6
Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
Step 7
Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.
