Don't let your eyes refuse to see Don't let your ears refuse to hear...

Onion pie in a scone crust!! This is sheer decadence to me, seeing as I adore onions. The flavors in this pie are so simple yet so delicious, and the scone crust takes it over the top. The crust is seasoned with dry mustard to give it a sharp edge, and both the pie and the filling contain Gruyere cheese. The onions take on the flavor of fresh thyme, this is truly melt in your mouth goodness. I served this pie with pork tenderloin, it was a fabulous combination. This is an excellent reminder to me that sometimes the simplest of ingredients can produce the most magnificent flavors. This would also make a lovely addition to a brunch buffet, or served alone at lunch with a garden salad. You must try this one!! Enjoy.

for the onion filling:

1 1/2 tablespoons unsalted butter

1 tablespoon olive oil

1 or 2 large white onions (1 1/2 to 2 pounds), each cut lengthwise into 12 wedges and layers separated

1 teaspoon fresh thyme leaves, plus a couple sprigs for garnish

1/2 teaspoon salt, plus more

1/4 teaspoon black pepper

3 ounces (3/4 cup) coarsely grated Gruyère cheese

      

       for the scone crust:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 ounces (1/2 cup) coarsely grated Gruyère cheese

6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes

3/4 cup buttermilk, shaken

3/4 teaspoon dry (ground) mustard

Heat oven to 400°F.

Heat butter and olive oil in a large, heavy skillet over medium heat until foam subsides. Cook onion, stirring occasionally, until golden brown, about 25 minutes. Take skillet off the heat. 

Stir in thyme, salt, and pepper. Let cool.

Mix cheese with onion. Spread into the bottom of a 9 1/2-inch glass pie plate.

Mix flour, baking powder, baking soda, and salt in a food processor. Add cheese and pulse a few times to combine. Add butter and pulse until the mixture resembles coarse meal.

Whisk buttermilk and dry mustard together in a small bowl before adding to the dough mixture, then pulse until liquid is mixed in and dough starts to clump. Don’t let it form into a ball.

Turn the dough out onto a lightly floured board, folding the dough over on itself a few times to lightly knead. Roll the dough into a ball. Cover the dough loosely in plastic wrap and let sit at room temperature for 10 minutes.

Flatten out the dough between 2 sheets of plastic wrap, using a rolling pin to form the dough into a 10-inch round. Remove the top piece of plastic wrap, and flip the dough onto the onion in the pie plate. Peel off last layer of plastic wrap and use your fingers to tuck in dough around the side of the pie.

Bake pie in the middle of the oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack or pot holder for a few minutes. Run a knife around the edges of the pie to loosen, then place a plate over the pie and flip the pie onto the plate. Sprinkle with sea salt and garnish with a few sprigs fresh thyme. Serve warm.

Until tomorrow...Peace.