What did you cook today?

Blue Cheese Onion Pie
Traditionally an onion pie would be made with crumbled bacon bits, and came from the Alsace region of France. My interpretation leaves out the bacon, and replaces that flavor with blue cheese. I prefer to use a bio, or organic cheese.

Piecrust is a tricky thing to make properly, just the right flakiness without being too dry or grainy is the idea. In Europe, puff pastry is easily available in the freezer case in little squares that can be assembled into a wonderful piecrust. If you can’t find it in your store, consider making my friend Judy’s Piecrust. There are some very fine cooks out there in the Rocky Mountains, and without further ado, here is her recipe.

Judy’s Pie Crust

Ingredients:

For 2 uncovered pies, or a top and bottom for one pie.

3 cups flour

1 and ½ tsp salt

1 tablespoon sugar

1 and ½ cups butter

½ cup cold water

1 egg, beaten

1 tablespoon vinegar

Preparation:

Combine sifted flour, sugar and salt in a bowl. Cut the butter into the mix with a pastry blender until the consistency is fairly coarse, with lumps the size of peas. Stir and work in the egg, water and vinegar and roll the dough out on a floured board. Line the pie pan with dough and flute the edges.

This pie calls for only a bottom crust, so you can save the extra dough in the freezer or make two pies.

Pre-baking the crust is essential for a truly flaky and not mushy bottom crust.

Before assembling the pie in the pre-baked crust preheat the oven to 400 degrees F.

Filling:

1/4 to 1/2 cup blue cheese, crumbled

1 tbsp butter

6 onions, peeled and thinly sliced

Salt and Pepper to taste

1 tbsp flour

1 cup heavy cream

4 whole eggs

Preparation:

Heat the butter in a large frying pan, and sauté the onions until soft, about 10 to 15 minutes over a low heat. Salt and pepper the onions to your taste, then turn off the heat and sprinkle on the flour.

Add the cream and stir well, blending all the ingredients. Add eggs, one at a time, while stirring, and when thoroughly mixed, pour into the prepared piecrust.

Sprinkle the crumbled blue cheese on top, and place into the oven and bake for 35-45 minutes, until the top is nicely browned, but not burnt!!!

Let cool and serve with a salad and some crisp white wine.

Bon Appetit!

And that is what I had

 

Now that sounds like a great menu!

 

Nice breakfast Pete