Onion Madness!
I love onions! I love them like nobody’s business. There are so many different types as well, and I love each and everyone one of them. From the little scallion, to the great big yellow onion and everything in between. I like onions raw and I like them cooked for a really long time until they are caramelized and taste like candy. Onion candy! This Onion Pie is full of sweet onions, and creamy goat cheese.
This dish is so versatile. Serve it as a side for a brunch or dinner or as a main dish with just a simple salad. It’s beautiful and different. The tomato jam is super easy to make and not only does it look pretty, the acid from the tomatoes loves the sweetness of the onions, they’re a perfect match. Here’s how I made it!
Quinoa Crust
This is a great alternative to a heavy flour and butter laden crust. Don’t get me wrong, I’m a huge fan of a flaky, butter laden crust, it’s just not a very good idea for everyday meals. I feel like this definitely helps off-set the sinfulness of the butter in the filling, plus it tastes really good and it’s perfect for this combination. Instead of the butter flake of a traditional crust, quinoa gives a crispy, crunch and it’s amazing. You can use this crust in anything actually, just leave out the pepper and thyme for a twist on a dessert pie too.
I used 2 cups of cooked and cooled quinoa, 1 egg and salt and pepper. The quinoa is so great to work with. You just push it into the pie dish with your fingers and it holds its shape beautifully. Then bake it for 25 minutes at 375° until it’s lightly browned. Take it out, let it cool and make the filling.
Caramelized Onions Low and Slow=Melt In Your Mouth
Onions are a bit like spinach. Once you start to cook them down, they shrink up to a fraction of what you started with. It just takes onions a bit more time and love. In a large pan, melt butter and add olive oil. Use regular yellow onions for this dish. Once they are cooked this way, they will take on an incredibly sweet and buttery flavor. Add 3 large onions, finely sliced. You can use a mandolin! I used the 1/8 inch setting. (For my Love/Hate Relationship with my mandolin, see my story https://wp.me/p9KEfL-dL ) and let them cook for about 30-40 minutes, low and slow. I add the salt and a teaspoon of either honey or granulated sugar while they are cooking. This helps them caramelize and also to release the water from the onion as they cook. This is how the magic happens, yummm, onion-candy-magic!
In a small bowl, beat the eggs, the chopped thyme and whole milk together. Put the cooked onions directly into the cooked shell and spread them around evenly. Pour the egg mixture into the prepared tart shell on top of the onions. Bake at 375° for about 25-30 minutes, until set and lightly brown on top.
In a medium saute pan, on medium high, add 1 tablespoon olive oil and 2 smashed garlic cloves. Once the garlic starts to sizzle, wait 1 minute and then remove the garlic. Add about 2 cups cherry tomatoes and let them cook until they start to burst.
Add 1 big pinch of sugar or 1/2 teaspoon of honey and a big pinch of salt. Cook until the tomatoes have blistered and begin to burst.
Serve warm or at room temperature. Top with blistered tomatoes. Enjoy!
Onion Pie with Goat Cheese in Quinoa Crust topped with Blistered Tomatoes
Ingredients
For the crust
- 2 cups cooked and cooled quinoa
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh thyme leaves, finely chopped (optional)
For the Filling
- 3 large yellow onions, sliced thinly, 1/8 inch
- 6 tablespoons butter
- 1 tablespoons olive oil
- 3 eggs
- 4 ounces crumbled goat cheese (or substitute feta cheese)
- 1/2 cup whole milk or half and half
- 1/4 teaspoon salt
- 1 teaspoon freshly chopped thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar or honey
For the Blistered Tomato Jam
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- large pinch of sugar or 1/2 teaspoon honey
- pinch of salt
- 2 cloves garlic, peeled and smashed
Instructions
For the Quinoa Crust
- Preheat oven to 375 degrees.
- Prepare a 9 inch pie dish with non stick spray, set aside and prepare the crust.
- Cook the quinoa according to package directions, let cool.
- In a medium bowl, add quinoa, salt pepper and thyme.
- Add the egg and mix well.
- Add mixture to the pie dish and using your hands, shape the "dough" into the dish and up the sides.
- Bake for 25-30 minutes until golden brown. Set aside and make the filling.
For the Filling
- In a large pan, melt butter and add the olive oil.
- Add the onions, salt and sugar or honey.
- Cook for 30-45 minutes on low to medium so that the onions caramelize slowly.
- In a small bowl, beat the eggs and the milk or cream and the thyme leaves.
- Add the onions to the pie crust and spread them evenly.
- Top with the egg mixture and then top with crumbled goat cheese.
- Bake for 30-35 minutes, until the pie is set in the center and lightly browned.
For the Blistered Tomato Jam
- In a medium saute pan, on medium high heat, add 1 tablespoon olive oil and 2 smashed garlic cloves.
- Once the garlic starts to sizzle, wait 1 minute and then remove the garlic.
- Add the tomatoes and a pinch of salt and a pinch of sugar or 1/2 teaspoon honey, and let them cook until the skin blisters and they start to burst.
Serve the tart either warm or at room temperature. Top with blistered tomatoes.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
