Golden Onion Pie

 

I'm sure I wasn't the only one eagerly awaiting the November issue of Gourmet. Normally it's because we're all looking for ideas to start planning our Thanksgiving menus, but this issue is different and we all know why. Rather than focus on the sadness of it, I'd like to offer another option: let's give thanks for all the inspiration and legion of cooks it has created. Let's celebrate a return to home cooking, whether it's a weeknight dinner or elaborate holiday gathering.

And on that note, I'd like to unveil my first recipe from the pages of Gourmet for our new project. I toyed with the idea of going into the archives and making a Thanksgiving past recipe. Then I came across this one for Golden Onion Pie in this very last issue. I was struck by the simplicity of the main ingredient, and equally intrigued by the taste, because, frankly, anything that includes bacon and butter is good in my book.

Forever the artist in the kitchen, I find it difficult to just make a recipe as is, and so was the case with this one too. While I stayed pretty true to the filling—all warm, smoky, and gooey, I cast aside the bread-like dough and encased it in a buttery tart-like pastry. The main reason was I didn't feel like waiting two hours for the dough to rise, but after the first bite, it was also clear the rich, flaky crust was a perfect match.

And without further adieu, here's my version of the recipe. I enjoyed it with mixed greens dressed in a sherry vinaigrette and an icy cold Smuttynose Pumpkin Ale.

 

Golden Onion Pie

Makes one 9-inch pie

For the crust:

1 1/2 cups flour

3/4 teaspoon salt

2 tablespoons sugar

6 ounces cold butter, cut into pieces

3 tablespoons ice cold water

For the filling:

adapted from Gourmet Magazine November 2009

3 1/2 pounds onions, sliced thins

4 ounces thick-cut, smoked bacon

4 tablespoons butter, cut into pieces

Salt and freshly ground pepper, to taste

1/2 cup sour cream

2 large egg yolks

Add onions, bacon and butter to a deep skillet. Cook, covered, over medium-high heat, until onions are softened, about 20 minutes. Remove cover, and cook 20 to 30 more minutes, stirring occasionally, until onions are cooked down and very tender. Let cool.

Preheat oven to 400ºF.

Meanwhile, to make the pastry dough, add the flour, salt and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use a pastry blender, two butter knives or your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the cold water over the butter-flour mixture and stir with a fork until the dough forms a rough ball. Let rest in the refrigerator for 5 minutes. On a lightly floured surface, roll the dough out into a 14-inch circle. Gently fit into a 9-inch deep dish pie plate.

Stir the egg yolks and sour cream into the cooled onion mixture. Spoon into dish with pie crust. Fold sides up and over, leaving some filling exposed in the center. Bake for 60 to 70 minutes, until crust is golden and filling is bubbling. Let cool 10 minutes before serving.

test kitchen notes: I was convinced this filling would never set since it's extremely runny from all the water released by the onions. When I removed it from the oven, it was bubbling with juices and I was still unsure how it would slice. I was pleasantly surprised after the pie sat for about 10 minutes as I prepped the salad. Sure enough it sliced up fine, the filling retaining its velvety texture without falling apart!

Get the original recipe as printed in Gourmet's November 2009 issue here.

Comments

[Lori @ RecipeGirl]

What a cool, new venture! Love the idea for this. Will try to join along when I can. This looks like a wonderful fall dish!

[flash games for kids]

What a cool, new venture! Love the idea for this. Will try to join along when I can. This looks like a wonderful fall dish!
+1

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