Tuesday, December 22, 2009
The main dish for our Yule dinner is always onion pie. It's a warm, yummy vegetarian comfort food--perfect for the Winter Solstice. The picture here was made the day after, with leftovers. When chilled, it slices into wedges very well, but when it comes out of the oven, the only way to serve it is with a spoon, like a cobbler. This recipe serves about 12 people, and I make it in a huge, round terra cotta casserole dish. You can halve this recipe and bake it in a 9" deep-dish pie pan.
1 stick (1/2 cup) butter
2 med. onions, sliced into half-rings
1 sm. cabbage, chopped in 1” pieces
2 garlic cloves, minced
1 tsp. dried thyme (or 1/2 tsp. ground)
1/2 tsp. black pepper
1-1/2 tsp. salt
5 med. tomatoes, cut into 1/4” slices,
or 28 oz. can whole tomatoes, drained and diced
1/2 lb. mild white cheese, such as Monterrey Jack, cubed (1/2”)
2 pie crusts, uncooked
Preheat oven to 375 deg. F.
In a very large pan, melt butter. Cook onion, cabbage, and garlic on medium heat until softened. Stir in thyme, pepper, and salt.
Spread the onion mixture in the bottom of a large casserole dish or two 9”deep-dish pie pans. Add the cheese, distributing evenly. Lay the tomato slices on top.
Place the pie crust(s) over the tomatoes, arranging to completely cover the pan--overlapping crust is fine. Any pie crust that extends beyond the edge of the pan should be folded inward, to lie loosely on top. Cut slits in the crust to vent.
Bake for 45 minutes (20-30 for half recipe) or until crust is browned. Remove from oven and let sit for a few minutes. Serve with a spoon, like cobbler.
Note: this pie refrigerates well, and can be cut into wedges when cold. Heat slices individually in microwave or conventional oven.
For more of my favorite cabbage recipes, see
How to Cook Non-Yucky Cabbage
Maple-Pecan Fried Slaw