Andreasviestadonionpiewithjarlsbergandthyme Recipes

ANDREAS VIESTAD ONION PIE WITH JARLSBERG AND THYME

Andreas Viestad Onion Pie With Jarlsberg and Thyme image

Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere.

Provided by Elly in Canada

Categories Lunch/Snacks

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
4 -5 red onions, cut into 1/2 inch slices
4 garlic cloves, sliced
1 bay leaf
5 black peppercorns
2 -3 whole cloves
sea salt
1 sheet puff pastry, thawed, if frozen
1 cup grated jarlsberg cheese (or cheese you prefer)
2 teaspoons fresh thyme, remove leaves from stem

Steps:

In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves.
Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes.
Season with salt to taste.
Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside.
Remove cloves, peppercorns and bay leaf from onions and discard.
Place onions in dish, add cheese and 1 teaspoon of the thyme.
Bake in 400F oven on lowest rack until golden brown, about 15 minutes.
Just before serving, sprinkle with remaining fresh thyme leaves.

Nutrition Facts : Calories 565.2, Fat 38.4, SaturatedFat 15.5, Cholesterol 45.6, Sodium 220.6, Carbohydrate 41.6, Fiber 2.6, Sugar 5.6, Protein 14.7

VERTAMAE SMART-GROSVENOR'S ONION PIE

Vertamae Smart-Grosvenor's Onion Pie image

Vertamae Smart-Grosvenor's 1970 cookbook, "Vibration Cooking, or the Travel Notes of a Geechee Girl," combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It's especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.

Provided by Tejal Rao

Categories pies and tarts

Time 1h

Yield Serves 8

Number Of Ingredients 8

Ingredients

3 large onions, finely sliced
2 tablespoons butter
2 tablespoons peanut oil
Salt and pepper, to taste
2 tablespoons flour
3 eggs
3/4 cup cream
1 9-inch pie crust, blind-baked

Steps:

Sauté the onions in butter and peanut oil until they are tender and translucent. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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