Main Dishes:

Onion Pie

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Super for a buffet table. Serve hot or room temperature

Ingredients

3 tablespoons olive oil
2 extra large sweet yellow onions, sliced thin
1/4 cup water
1 egg
3/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
4 fresh basil leaves, torn in small pieces or 1/2 tespoon dried basil
Freshly ground black pepper to taste
1 package frozen bread dough or 1 package pizza dough

Instructions

Preheat oven to 375 degrees and have ready a 9-inch greased pie pan. Put oil and onions into a large skillet over medium-low heat and cook the onions until they begin to soften. Add water, cover and simmer until the onions are completely soft. With a slotted spoon, place onions in a bowl; discard most of the liquid. Add the remaining ingredients, except the dough, and stir until well-blended. Set mixture aside. Divide the dough in half and place on a well-floured board. Roll it into a circle larger than the pie pan, about 1/8-inch thick. If you use pizza dough, it will be very thin. Gently lift the bottom crust into the pie pan, pressing to fit. Add the onions. Roll the rest of the dough to the same size and make several slashes for steam in the center of the crust. Fit the top crust onto the pie and firmly seal the edges. Brush a little olive oil on top. Place the pie on a middle rack. Bake for 30 minutes or until the pie is light brown and sounds hollow when tapped on top. Remove to a wire rack and let cool about 15 minutes. Yield: 6-8 servings.

Ron Schriefer
Moline