Midweek Onion Pie
This is really easy and makes a perfect midweek meal. I just made this while my daughter was eating her dinner then shoved it in the oven once she was asleep as it only takes 25 minutes once it's in. I like it because it contains ingredients I usually have lying around and dried thyme is easily substituted for fresh because I'll be honest, fresh herbs are rarely at the top of my shopping list. Although it's a pie, it's basically a cheese scone mixture that you press (no kneading or rolling required) onto the already cooked, onions. Perfect with a salad.
Topping
5 medium red onions
1 tbsp olive oil
25g butter
One good pinch of dried thyme or if you have it, 3-4 sprigs of fresh
150g mature cheddar, grated
Scone dough
150g plain flour
1 tsp baking powder
1 tsp salt
100ml milk
40g butter, melted
1 tsp english mustard
1 large egg, beaten
Preheat oven to 200c / gas mark 6
Cut the onions in half and then each half into four and put into a saucepan with the butter and olive oil. Heat for around 30 minutes until soft but slightly coloured.
Just before taking them off the heat, season with salt and pepper and add the thyme.
Tip into your vessel - either a pie dish (20-25cm) or a cast iron skillet - cover the bottom evenly before scattering over 50g of the grated cheese.
For the scone dough, mix together the flour, salt, baking powder and remaining cheese.
Pour the milk into a measuring jug and add the melted butter, mustard and egg. Mix together well before pouring into the dry ingredients.
Mix everything together with a fork and then use your hands to bring it together.
Take it out of the bowl and put it on a flat surface to mould into a circule the same size as your dish or skillet.
Transfer it onto the onions and use your fingertips to seal the edges around the onions, making sure there's an even amount of dough covering everything.
Put it in the oven at 200/gas 6 then turn down to 180/gas 4 for a further 10 minutes until it's golden brown on top.
Once out the oven, leave for a couple of minutes before placing a flat plate over the top and tipping it out so that the onions are on the bottom.
Supposed to make 6 generous slices but I'd say 4....particularly if you're eating it with a salad!