Originally Posted by Bob_B257
Jeff,
tried the Onion Pie tonight. I left the reservation a bit as I did not have the base so I used Beef Stock I had made, and I used a pizza cheese mix instead of the swiss. I am the primary onion eater in the house, but you got a thumbs up from the better half. I think the thought was a very nice reminder of onion soup with the cheese and bread out of this world good. I think next time I do it I will use a more shallow pan to allow for more bread on top. The crisp buttered texture with the bubbly cheese under and a slobber of onion and sauce make a very nice bite! How thick do you slice your onions? I will try to find the Gryure for the next batch just to get it spot on once. A very nice side dish.

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Your dish looks great! I ususally slice the onions about a quarter inch...if you run them thru a mandolin and get them too thin they can fall apart and get too mushy. I like them with some texture.

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