Monday, November 21, 2005
Onion pie!
I was telling a friend of mine about this, and since I already typed out the recipe for her, thought I might as well share it.
From Gladys Taber's Stillmeadow Kitchen:
The biscuit dough is made by sifting 2 cups flour with 2 level teaspoons baking powder and 1/2 teaspoon salt. Cut in 1/3 cup shortening, moisten with 1/3 cup milk. Mix the dough as usual, but knead twice as long.
For the filling, cook 8 thinly sliced onions in 3 tablespoons shortening until golden, but not brown. When slightly cool, spread thickly over the dough and sprinkle with salt and pepper.
Beat 1 egg with 1/2 cup thin cream and pour over all. Bake 20 minutes at 450 degrees, or until the biscuit is well done and the filling slightly brown. If you wish, the pie may be covered with previously broiled bacon strips before serving.
***
Sadly, I have developed a sensitivity to onions and eating this now would kill me daid. But if you like onions, it's super!
From Gladys Taber's Stillmeadow Kitchen:
The biscuit dough is made by sifting 2 cups flour with 2 level teaspoons baking powder and 1/2 teaspoon salt. Cut in 1/3 cup shortening, moisten with 1/3 cup milk. Mix the dough as usual, but knead twice as long.
For the filling, cook 8 thinly sliced onions in 3 tablespoons shortening until golden, but not brown. When slightly cool, spread thickly over the dough and sprinkle with salt and pepper.
Beat 1 egg with 1/2 cup thin cream and pour over all. Bake 20 minutes at 450 degrees, or until the biscuit is well done and the filling slightly brown. If you wish, the pie may be covered with previously broiled bacon strips before serving.
***
Sadly, I have developed a sensitivity to onions and eating this now would kill me daid. But if you like onions, it's super!
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