I'm sorry, but we didn't enjoy this. I sliced my onions super fine, but after 20 minutes they were still raw. We had to eat 10 minutes later and the onions were still underdone. I would suggest either cooking the onions first before layering or covering the dish, cooking for 45 minutes then removing the cover to brown the pie for a further 15 minutes. Although this has promise I won't make it again as I prefer my own recipe for tomato and onion pie more.
Yummy!! Easy!! The only thing I would do differntly is use less breadcrumbs. I cooked them up in a cast iron skillet & instead of dirtying up another bowl, I added the pignoli, basil, etc. straight to that & it all warmed through & got fragrant & lovely. I plan to quituple this recipe this summer....thank you!!! made for the 6/08 Aussie Swap.