Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rustic Melted-Onion and Cheese Picnic Pie Recipe
    Lost? Site Map

    Rustic Melted-Onion and Cheese Picnic Pie

    Rustic Melted-Onion and Cheese Picnic Pie. Photo by under12parsecs

    1/4 Photos of Rustic Melted-Onion and Cheese Picnic Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Zurie's Note:

    A delicious pie for picnics, potlucks, lunch, or as a side dish with a simple main course such as baked chicken pieces or fish. If you have a mandoline, use that for slicing the onions, but a sharp knife and a cutting board will be just fine: pour a glass of wine and sit outside so your eyes don't burn! Note that you can choose which cheese to use: for the photo's I used Camembert, which goes on the bottom, and which will melt deliciously as you cut the pie. If the pie is to be eaten cooled or cold, use feta cheese, and put it on top of the pie as its reaction to oven heat is different from soft cheeses. I made this with feta for a picnic, but if it's to be eaten fairly soon after baking, I would use Brie or Camembert. Yummy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use a glass or other ovenproof pie dish for this dish.
    2. 2
      Peel and slice the onions very thinly. If you have a mandoline, use that to slice the onions.
    3. 3
      Fry the onions in a pot (a pan/skillet might be too shallow). Use only a low-to-medium heat. You can put the lid on the pot. Stir occasionally, and cook the onions for 40 minutes, or until they are very soft and "melting". (Decide how much olive oil you need) Sweet onions are nicest, but red onions are also great, and will just cause more eye-watering!
    4. 4
      Add the balsamic vinegar and the sugar, and stir well. Cook a little longer.
    5. 5
      Please do not leave out the anchovy fillets if you dislike them. Anchovies have the unique ability to disappear into a dish and only add a subtle completely non-fishy flavour -- honestly! Chop or break up those anchovies finely, (no need to rinse them), and stir. They will dissolve and disappear into the onion mixture.
    6. 6
      Sprinkle over the nutmeg, add the thyme or rosemary (or both), and the parsley, and stir into the onions. If liquid has formed at the bottom, turn heat higher, stir, and cook off the excess liquid.
    7. 7
      Pull off the heat and leave.
    8. 8
      While the onions are cooking, beat the eggs and roll out the pastry.
    9. 9
      Roll the pastry (cold!) thinner. Use flour or cornflour on your counter or wherever you roll out the pastry, and if necessary flour your rolling pin. In South Africa shop-bought puff pastry comes in 400 g rolls, so all of it has to be defrosted: keep the cuttings for another purpose or chuck away.
    10. 10
      Heat oven to 400 deg F or 200 deg Celsius.
    11. 11
      Line the tart plate with the pastry, and crimp the edges neatly.
    12. 12
      Paint the pastry with some of the beaten egg, concentrating on the edges. If this job is finished long before the onions are ready, put the prepared plate in the fridge to keep cool.
    13. 13
      When the onions are ready, scrape them into another bowl and stir to cool them.
    14. 14
      If using Brie or Camembert, cut it up into bite-sized chunks and spread on the bottom of the pastry.
    15. 15
      Add the rest of the beaten eggs to the onion mixture, then spread it over the cheese. Sprinkle with the pepper and the breadcrumbs.
    16. 16
      If using feta cheese, put the onion-egg mixture in first, then crumble the feta over the top, and top with pepper and breadcrumbs.
    17. 17
      Bake in the preheated oven for 30 minutes. Lower the heat to 350°F/180°C after the first 15 minutes.
    18. 18
      *Don't add extra salt unless the final mixture tastes too bland. The anchovies and feta are both salty. Do remember that Brie or Camembert is preferable if you can serve this pie soon after it is ready, because if these cheeses cool down completely, they can become rubbery.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on July 31, 2011

      55

      Zurie! Zurie, Zurie, Zurie! You have absolutely outdone yourself with this one... It was love at first bite for me. The crisp of the pastry, the ooze of the cheese, the nuttiness of the anchovies, and the melty, sweet, loveliness of the onions...Oh, the onions! It is a fortunate thing that I decided to reduce the recipe and make just a couple of individual cassaroles, else I fear I may have eaten the entire dish myself. I used sweet yellow onion and camembert and changed nary a thing. I'll be making this as often as my waistline can handle :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rustic Melted-Onion and Cheese Picnic Pie

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 652.9
     
    Calories from Fat 373
    57%
    Total Fat 41.5 g
    63%
    Saturated Fat 13.6 g
    68%
    Cholesterol 91.5 mg
    30%
    Sodium 682.2 mg
    28%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 4.1 g
    16%
    Sugars 9.6 g
    38%
    Protein 18.1 g
    36%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites