Home Forums Hunting & Shooting Food, Cooking, and Game Preparation January Recipe Onion Pie First Post in thread

I have made it twice, but no photos. Second time was with gruyere and since alcohol is off limits for me I used white cranberry juice. My girls were home and the four of us licked it up as an evening snack. I used a baguette sliced on the diagonal in a large 9x14 pan. The bread got a little dark as the oven temp is a little hotter than the setting, but the crispy texture really set off the dish and the enhanced flavour of the darkened (not burnt) toast added another flavour level.

This was a really good idea Rob.

Randy

After a bit of whining, MissT made another pan of this dish just for me. Whoa. So rich and tasty. Tonight we had leftovers at an impromptu dinner party (sans Fat Azz). Is it a keeper? I think so, but maybe just for special occasions.

As soon as i can figer out how to post pic's from work....ate it last nite and 2nd's this morning, good stuff very filling. unless someone here wants to pm there email i'd send it and they could post...as work here at the credit union don't let their pc's get out much

Just for the record, the whining came from Skunkedagain, who did not get to partake in the first edition of the onion casserole.

This looks so good it's on this evenings supper menu, varied a bit.
I lightly browned half a pound of halved white mushrooms before adding the onions for preliminary sautee.

I substituted Liebfraumilch and Bristol Cream sherry (50/50) for the Bordeaux in the sauce. The sauce tastes wonderful on it's own.

The initial recipe has lots of possibilities such as adding browned, diced Italian or beef sausage, or chicken and making a one pan supper. Think this is going to be a favorite in this house.

I am posting the following pics and comments for ATValaska, he's experiencing some PC technical problems. Hope I get it all right.

Onion Dish Recipe


Onions sauteed in butter until translucent.


Dinner consisted of white potatoes garnished with carrots and parsley. Thick cut seven bone roast slowly smoked a day served in mushroom gravy.


Plated dinner (yummy) !

I served the onion dish last night to three adults with good reviews from all. I substituted sweet onions for 1/2 of the total onions called for in this recipe just to give it a hit of sweetness but not overpowering sweet taste. A question was raise as to why red wine was called for instead of white wine which is usually used in a white sauce. And lastly, one said that a little garlic powder could be used on the bread for their taste. But all said it was a great tasting dish, a good way to use onions and a different choice/variety of vegetable that they usually didn't think of when selecting a vegetable for the dinner meal. Also, all liked the fact that the dish was easy and rather quick to prepare.

Miss Lynn,
That looks absolutly delicious. I gained 10 pounds looking at it.

Miss lynn thanks!!! for posting my pic's/ comments. Beers to ya!

Damn Mz Lynn, I'm commin over to eat at your house! That roast looks amazing!

If you do, you won't be getting that roast. She posted the pictures for atvalaska, as she stated in her post. You gotta get yourself up to Nenana for that roast! Maybe if you win the Nenana classic you can talk atvalaska into makin' it for you!

Ahhh....you are correct. Kudos to atvalaska!

257wby,

Your still welcome to come and eat at my place, you just have to decide whether you want to come while I am in Alabama or Quebec, Canada

Lynn

Lets see....hmm...Grits or Nabob Jam??? How bout I stop at both places!

So what's not to like here.....butter, onions, cream, wine. How could this go wrong? Short answer: it can't. You could cook up a road-killed cat in this and it would still be good. And the onions are really, really sweet. There is a lesson here..enough butter and onions and anything is good. My cardiologist could put his kids through school on this one.

As luck would have it, myself and a number of brother Knights of Columbus were down at the Senior Center preparing lunch for the customers. Well, I guess on Friday's some of the local Panera stores donate a lot of day old bread to be distributed to the needy. Panera's signature doe is sourdough, which makes for very flavorful bread products. We, bag it up to be distributed to the needy, then someone asked If I wanted some baguettes, immediately thinking of this recipe, took a couple. Toasted it is very good.

So, I'll put this together today or tomorrow. Given the comments on the wine, think I'll go with either a desert wine or sauterne, probably the latter, hope that goes well. I'll probably also go with some unsalted butter. Hopefully, that will give the other ingredients a chance to shine.

Panera.....you must be from Pittsburgh?

Nah, Panera's all over. Good stuff.

We go to the Panera in Kansas City. Yum!

What's the pastry that has almost mincemeat ingredients? Anyhow, it's goooood.

I altered again today using a combination of butter/EVOO to excellent effect. I put rye bread without the butter, but it required a couple minutes under the broiler to toast. I think this is one of those infamous no fail recipes.

Randy