I have been reading pie recipes for some 50 years and I have never seen another like this! My Mom learned it in 1949 from a CA. friend who had written an early cookbook called How to Cook for a Wolf. We always had Onion Pie when we had roast beef because the sour cream custard , caramelized onions and sherry - were such a perfect accompaniment to the simple roast. For me, Onion Pie was the Entree, and the roast beef was the Side! —LeBec Fin
single crusted 8-9" whole wheat pie shell, Pre-baked/blind baked til lightly browned.
2 packed cups thinly sliced yellow onion rings
kosher Salt and fresh coarsely ground Pepper
4 Tablespoons unsalted butter
1 cup dry cocktail sherry (Taylor-level, nothing fancy)
Pre-bake/blind bake your pie crust til lightly browned. Meanwhile, S&P the onions and saute in butter and sherry over very low heat for a long time til soft and caramelized. Transfer with fork, tongs or slotted spoon to pie shell.
Whisk together sour cream , flour and egg yolks. Add pan juices and pour over onions in shell. Bake on sheet pan at 375 degrees F ~ 30 minutes til set and no longer liquidy- jiggly. Cool on a rack at least 1/2 hour before serving.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.