Onion Pie 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Sep 28, 2011

Here's a savory pie that's sweetened by sauteed onions. It's baked upside down so the crust is done in short order and avoids getting soggy.

Serve with a green salad or steamed broccoli.

Servings: 4 - 6
  • 5 to 6 medium onion, a mix of red and sweet onions
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 sprigs thyme
  • 1/2 teaspoon plus 1/4 teaspoon fine sea salt
  • Freshly ground black pepper
  • 1 cup flour, plus more for the work surface
  • 1 cup whole-wheat flour
  • 1 generous teaspoon baking powder
  • 5 tablespoons chilled unsalted butter
  • Scant 1/3 cup whole or low-fat milk


Preheat the oven to 425 degrees.

Cut the onions into medium dice to yield about 8 cups.

Heat the oil in a medium (9- or 10-inch) ovenproof skillet over medium-high heat until the oil just begins to shimmer; a seasoned cast-iron skillet or enamel-coated pan works well.

Add the onions and the leaves from the thyme sprigs (to taste), stirring to coat. Cook for 8 minutes, stirring fairly often, until the onions have softened and some of them are lightly browned. Season with the 1/2 teaspoon of salt and the pepper to taste. Remove from the heat.

While the onions are cooking, whisk together the flours, baking powder and the remaining 1/4 teaspoon of salt in a large mixing bowl. Cut the butter into small pieces and use your fingers or a pastry cutter to quickly work the butter into the dry ingredients, creating crumbs that are no larger than pea size.

Lightly flour a work surface. Stir in the milk to form a soft dough that just pulls away from the bowl, then transfer the dough to the work surface. Pat or roll out the dough evenly, adding as little extra flour as possible, to form a round of dough that is slightly larger than the skillet.

Transfer the dough to the skillet, placing it directly on the onions so they are completely covered. (If the dough tears, just patch it back together.) Tuck the dough in around the edges of the onions, remembering that when you invert the pie, you'll want a raised edge to hold in the onions. Use a sharp knife to make a few shallow slits in the dough to allow steam to escape.

Transfer to the oven and bake for about 20 minutes, until the crust is firm and cooked through. Let sit for 2 minutes, then place a platter or cutting board over the skillet. Carefully invert. Cut the pie into slices; serve warm.

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Recipe Source

Adapted from "Vegetarian Food for Kids," by Laura Washburn (Ryland Peters & Small, 2011).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.