Supper Onion Pie

Think caramelized onions on top of cheesey scones. That's kind of what this dinner is all about. Do you like french onion soup? Then you will definitly like this supper onion pie. I agree with Nigella Lawson that this is exactly what I want to eat when "it's dark and I'm tired". It sort of reminds me of winter: warm and hearty inside. The ingredient list seems lengthy, but this tart comes together with barely any effort. I love dishes that can be made entirely in a cast iron skillet, that is my idea of easiness. The onions get cooked down and caramelized for a while, but meanwhile the scone dough comes together in a second. It then gets nestled on top and the whole thing goes directly into the oven. Once baked it's flipped upside down onto a plate. My only complaint, if you want to call it that, was that the onions didn't emit very much juice...I'm thinking a little deglazing with red wine before the scone dough goes into place? Totally up to you. Happy holidays everyone!

Supper Onion Pie

4 medium red onions
1 tbl olive oil
1 1/2 tbl butter
salt and pepper to taste
3-4 sprigs fresh thyme, de-stalked, or 1/2 tsp dried thyme
5 ounces grated sharp cheddar or gruyere cheese
1 2/3 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp dry English mustard
1/2 cup milk
3 tbl butter, melted
1 large egg

Preheat the oven to 400 degrees and set an 8-10" cast iron skillet over medium heat. Meanwhile peel and halve the onions, cutting each half into four pieces. Add the oil and butter to the cast-iron and then add the onions. Cook for about 30 minutes, stirring frequently, until soft and tinged with color. Season with salt, pepper, and thyme. Sprinkle about 2 ounces of the cheese over top and set aside, off the heat, while you make the scone part.

Whisk together the flour, salt, and dry mustard. Add the cheese and mix again. In a large measuring cup mix together the milk, melted buter, and egg until combined. Add the wet ingredients to the dry and using a wooden spoon, mix into a dough. It should be quite sticky. Turn the dough out onto a lightly floured surface and use your hands to press it into a circle about the size of the cast-iron skillet. Transfer it to the skillet and press it into the sides to seal the edges.

Bake for about 15 minutes, then turn the oven down to 350 and bake for another 10 minutes. The dough should be golden and crispy. Let is stand to cool for a few minutes before turning it out onto a pie plate and serving.  *Makes about 6 servings.

Source: How to be a Domestic Goddess by Nigella Lawson.