The aroma from this one will be heavenly:
(8 servings)
1/2 stick butter*
3 lbs. Walla Walla* Sweet onions, halved and thinly sliced
1 garlic clove, minced
1/4 t. freshly ground pepper
Kosher salt
1&1/2 T. Dijon mustard
Butter Pie crust (see recipe below)
1 cup grated Pecorino Romano*, grated
1 large egg, beaten
Butter Piecrust:
2&1/4 cups all-purpose flour
1/3 t. kohser salt
1&1/2 sticks cold butter
5-7 T. ice water
In a large skillet over low heat, melt butter. Add onions and stir to coat. Cook for 5 mins., then add parlic. Cook, stirring occasionally, until onions are soft and golden brown, 30-35 mins. Add pepper and salt to taste. Stir in mustard. Meanwhile, make the perfect pie crust: In a large bowl, combine the flour and salt. Add the butter, cut into small pieces; using your fingers, cut in the butter until the mixture remembles grated Parmesan. Add 5-7 T. ice water, a T. at a time, while mixing with your fingers, until the dough holds together in a ball. Turn dough out onto a floured piece of wax paper. Sprinkle more flour onto the dough, cover with a second piece of wax paper, and place on a baking sheet. Refrigerate for at least 2 hours or up to overnight. When ready to use, remove dough from refrigerator and let sit, covered, at room temp. for 30 mins. Preheat oven to 400. With the butter pie crust dough still between the 2 pieces of wax paper, roll it out to a 14x10" rectangle. Remove wax paper and place dough on a baking sheet lined with parchment. Sprinkle the dough wiht 1/3 cup of the cheese. Pile on the onions in the center of the dough; then spread them out, leaving a 2" perimeter. Fold the dough up and over the onions, pleating as necessary. Brush dough with egg. Bake on the bottom rack until the crust just begins to turn golden, 10 to 15 mins.; sprinkle with rest of cheese. Bake for 10 to 15 more mins., then broil until crust is a deep brown 3-5 mins. - WATCH!!
YUMOLA!!!
"When we do what is right, we have contentment, peace, and happiness."
Have FUN today!!!
Love,
MM
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