Supper Onion Pie

Name: Supper Onion Pie
Yield: Makes 6 generous slices
Ingredients: 1 tablespoon olive oil; 4 medium red onions (about 750 g); 150 g strong Cheddar cheese or Gruyère, grated; 3–4 sprigs of thyme, de-stalked, or ½ teaspoon dried thyme; 3–4 sprigs of thyme, de-stalked, or ½ teaspoon dried thyme; 1 heaped tablespoon butter (about 25 g); 1 teaspoon salt; 1 scant teaspoon baking powder; 250 g plain flour; 150 g strong Cheddar cheese or Gruyère, grated; 1 scant teaspoon English mustard; 1 large egg, beaten; 100 ml milk; 40 g butter, melted

Preparation info

Makes
6 slices

Difficulty
Easy

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

This is just what I want to eat for supper when it’s dark early and I’m tired. It is a pie, yes, but not one with pastry that needs rolling out: you just make a cheese-scone dough and then press it over some onions, already softened and aromatic, in the pan.

Ingredients

For the filling/topping

4 medium red onions (about 750 g)
1 tablespoon olive oil</

Supper
Vegetarian
Pie

Method

Preheat the oven to 200°C/gas mark 6. Peel the onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium heat, stirring regularly, for about 30 minutes; they should be soft and tinged with colour. Season