I love onions, I hardly ever leave them out of any dinner and this recipe just called to me.
Ingredients
• 1 recipe Flaky Pie Dough (I used Betty Hagman’s Dream Pastry Recipe)
• olive oil
• 1 large onion (12 ounces), sliced
• 1 pat butter
• 2 tsp finely chopped fresh rosemary
• 1/2 tsp dried thyme
• 1/2 teaspoon kosher salt
• 1 tsp brown sugar
• Black pepper
• 4-6 ounces Gruyère cheese, grated
• 1 pound red or golden potatoes, washed & sliced into ¼-inch-thick slices
Melt the butter and a bit of olive oil in a heavy skillet. Add the onions, sprinkle with salt and brown sugar, cover and cook on low 4 minutes. Stir, recover, and cook 4 minutes more. Uncover the skillet and turn up the heat to medium. Cook the onions, stirring frequently until well caramelized and nice and brown. You really want that caramelized onion flavor. Stir in the herbs & pepper, and allow to cool.
Roll out enough pastry for the bottom crust of a pie. I used about half of the Betty Hagman Recipe. Flour a board well (I use rice flower) and roll out the crust to about a 12-14 inch circle. Trim and overly ragged edges and move to a parchment lined balking sheet.
Lay about half of the potatoes on the middle of the dough, leaving a 1 1/2 to 2 inch margin around the edge. Sprinkle with half of the cheese, a few grinds of pepper, and half of the onions. Repeat with the remaining filling ingredients. and a few more grinds of pepper.w
Gently fold the dough over the edges of the filling, making casual pleats as you go. Sprinkle with about 1 Tbs on olive oil and bake at 400F for about 50-60 minutes. The crust should be golden brown and the potatoes tender.
Serve warm and enjoy the cheesy onion goodness.
Uncompromising Flavors 