Prep 0 mins
Cook 0 mins
Makes a nice addition to a gathering, a dinner party, picnic, or potluck!
- 2 tablespoons safflower oil
- 1 large yellow onion, chopped (about 1 1/2 to 1 3/4 cups chopped)
- 1 large red onion, quartered
- 2 tablespoons dry white wine
- 2 large leeks, white and light green parts only
- 4 large eggs, beaten
- 3 tablespoons chopped fresh parsley, divided
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried tarragon
- 4 ounces feta cheese, crumbled
- fresh ground black pepper
- 1 plum tomato, thinly sliced
- dry breadcrumbs
- Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only - dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares.
- Heat oil in large skillet.
- Add the yellow and red onions and saute over moderate heat 5 minutes.
- Stir in wine, add cleaned leeks.
- Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp.
- Remove from heat.
- Preheat oven 350 degrees F.
- In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt.
- Stir in the onion mixture.
- Oil a 10 inch tart pan and line bottom generously with bread crumbs.
- Pour in onion mixture.
- Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center.
- Sprinkle a light layer of bread crumbs over the entire top.
- Bake for 40 to 45 minutes, or until the mixture is set and top is golden.
- Let stand for 5 to 10 minutes, then cut into wedges.
- (An adopted recipe.)
I took the advice and went with 4 onions. Worked well, though I could see even going with 5. The bread crumb bottom really ties it together. Great side dish. Would be good a brunch too.
Two eggs are not enough. I used three and it was still DRY (very tasty, but dry). Five or six would be much better - with two it was more like a pile of onions than an onion pie.