Yet another recipe from Nigella's How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking. It is cold and windy in Edinburgh these days, and I needed something heartwarming and comforting to eat last night. Being a proud recent owner of a tarte tatin dish, I thought to use my new kitchenware for something savoury. I remembered Nigella's recipe for "Supper Onion Pie" that I had bookmarked a while ago, and that's what I cooked. I followed the recipe pretty much to the letter, except that I used some Dutch cheese instead of Cheddar, brought by a kind visitor from Amsterdam a few weeks ago. And whereas Nigella sprinkles the same cheese on the onions as well, I used a lovely Irish blue cheese Cachel Blue instead, as I thought - rightly - that a strong-flavoured cheese would work very well with the sweet onions.
Another definite keeper that would be really lovely as a light vegetarian supper.
Upside down red onion pie
Very slightly adapted from How To Be A Domestic Goddess
For the onion layer:
4-5 medium red onions
1 Tbsp olive oil
1 heaped Tbsp butter
0.5 tsp dried thyme
50 grams of blue cheese
For the cheesy scone dough:
250 grams plain flour
1 tsp baking powder
1 tsp salt
100 grams grated cheese
100 ml milk
50 grams melted butter
1 tsp English mustard
1 large egg, beaten
Peel the onions, cut into half and then each half into 4-5 segments, depending on the size. Heat oil and butter in a non-stick or thick-bottomed saucepan and sweat the onions for 20-30 minutes on a low heat, stirring regularly to prevent sticking, until the onions are soft and slightly golden on edges.
Season with salt, pepper and thyme, and layer at the bottom of a deep pie dish. I buttered the dish slightly before adding the onions, then sprinkled with some Blue Cachel cheese.
Mix flour, baking powder, salt and grated cheese in a bowl. In another bowl mix the melted butter, milk, mustard and egg. Mix the contents of the two bowls with a wooden spoon. Dip the mixture onto a cutting board, form into a fat disc the size of the pie dish and transfer onto the onions.
Bake at 180-200˚C for about 30 minutes, until the scone dough is golden and baked. Let it cool for 5 minutes, then cover with a serving dish and carefully flip over.
Serve hot or warm with HP Sauce or brown sauce (as recommended by Nigella herself) or with a dollop of sour cream (as I did).
Note for next time: maybe try with small shallots, left whole?
UPDATE: T. Carter over at Lifechanges ... Delayed got inspired and made a red onion upside down pie as well.