MAMMY'S ONION PIE

MAKES ONE 9-INCH PIE

I have been wanting to make onion pie for a long time, but wanted to try my grandmother's first. I never had it, but my mother talked about it. She finally got the recipe from my grandmother's niece. It was not at all what I had expected. This is pure onions, with just a little butter for flavor and some flour to prevent the crust from getting soggy. If you want the onions to soften more, cook them slightly before baking in the pie. By the way, I added the thyme for extra flavor. Mammy would never have used it. This recipe may be served as a side dish or as a light main dish with a side salad.

INGREDIENTS

Pastry for 1 pie crust (see Favorite Crust)

1 pound onions, peeled and sliced into thin rings

1-1/2 tablespoons flour

Salt and pepper to taste

1 teaspoon dried thyme leaves

3 tablespoons butter, cut into small pieces

Preheat oven to 350° F. Place pastry in a 9-inch pie pan. Sprinkle top of pastry with the flour. Separate the sliced onions into rings. Place half in a layer on top of the crust. Sprinkle with salt, pepper, half of the thyme and dot with half of the butter. Repeat with another layer of onions. Bake until the crust is golden and the onions are tender, about 1-1/2 hours. Gently stir the onions after about 45 minutes to mix slightly. Serve hot or room temperature.

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