Saturday, February 15, 2014

Cookbook bonanza ... Red Onion and Gruyere Pie

I love cookbooks and trying out tantalizing recipes. After completing my kitchen repainting, I decided to organize my cookbook collection and all those pesky little recipe clippings. Lo and behold, I came across this amazing dish using my absolute favorite cheese - Gruyere.

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What could possibly be better than sweet onions, savory cheese and buttery, flaky crust? Okay, maybe chocolate, but sometimes it's best to visit other delicious treats.


Pie crust:

2 1/2 cup plain flour
1 teaspoon salt
1 teaspoon thyme, just the leaves
2 sticks butter (1 cup), cold and cubed
1/4 cup ice water

2 tablespoons olive oil
2 red onions, sliced
1/4 red cabbage, shredded
1/2 cup water
1 teaspoon thyme, just the leafs
1 tablespoons red wine vinegar
1 teaspoon sugar
2 cups gruyere, grated

For Crust: Place flour, salt and thyme in a bowl. Add the butter and use your fingers to mix it all together. You should end up with a coarse and grainy mixture. Add the water and mix well.

Wrap dough in plastic and cool for 1 hour. Roll it out to a large circle, then, transfer it to a baking dish covered with baking paper.

For the Filling: Heat the oven to 350F. Heat the oil in a pan and saute the onions until soft. Add cabbage, water, thyme, vinegar and sugar. Let the mixture simmer on medium heat until almost all the liquid has cooked away.

Spread the mixture on the pie crust and sprinkle with cheese. Fold all the sides of the crust over, so it forms a nice pie. Bake in the oven for about 30-35 minutes, or until golden.

Note: May be served warm or cold.  Serves 4.

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