Onion and Cheese Pie

By AnneS

Ingredients

• For scone crust:
• 1 1/2 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 1 or 2 large white onions (1 1/3-2 pounds), each cut lengthwise into
• 12 wedges and layers separated
• 1 teaspoon fresh thyme, plus a few sprigs for garnish
• 1/2 teaspoon salt, plus more
• 1/4 teaspoon black pepper
• 3 oz (3/4 cup) coarsely grated Gruyere cheese
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 oz (1/2 cup) grated Gruyere cheese
• 6 Tablespoons (3/4 stick) butter, cut into small cubes
• 3/4 cup buttermilk
• 3/4 teaspoon dry mustard

Preparation

Step 1

1. Heat oven to 400 degrees.

2. Heat butter and olive oil in a large, heavy skillet over medium heat until foam subsides. Cook onion, stirring occasionally, until golden brown, about 25 minutes. Take skillet off the heat. Stir in thyme, salt and pepper. Let cool.

3. Mix cheese with onions. Spread into the bottom of a 9 1/2" glass pie pan.

4. Mix flour, baking powder, baking soda and salt in a food processor. Add cheese and pulse a few times to combine. Add butter and pulse just until the mixture resembles coarse meal.

5. Whisk buttermilk and dry mustard together in a small bowl before adding to the dough mixture, then pulse until liquid is mixed in and dough starts to clump. Don't let it form into a ball.

6. Turn the dough out onto a lightly floured surface, folding it over on itself a few times to lightly knead. Roll the dough into a ball. Cover the dough loosely in plastic wrap and let it sit at room temperature for 10 minutes.

7. Flatten out the dough between 2 sheets of plastic wrap, using a rolling pin to form the dough into a 10" round. Remove the top piece of plastic wrap, and flip the dough onto the onion in the pie pan. Peel off the last layer of plastic wrap and use your finger to tuck in dough around the side of the pan.

8. Bake pie in the middle of the oven until crust is golden brown and firm to the touch--25-30 minutes.

Cool pie on a wire rack or pot holder for a few minutes. Run a knife around the edges of the pie to loosen, then place a plate over the pie and flip it over and onto the plate. Sprinkle with sea salt and garnish with a few sprigs of fresh thyme. Serve warm.

Serves 6.