1. As my French husband's grandmother once told me, "Every recipe that I know of always begins by peeling an onion."
And she is right. Especially for any traditionalFrench recipe. France and onions go together about as much as France and
Bordeaux wine. You can't separate the two.
The French love onions more than they love red wine and fresh baguettes. They love them some much that they even
prepare onions as the main dish: stuffed onions, onion pie, onion soup and even onion purée!
Onions are a smart choice too. They are cheap; you can get them year round and they are healthy. Did you know that
onions contain vitamin C? I am sure you know they are fat, cholesterol and sodium free.
Onion Pie Recipe
Onion Pie
Use a ready-made crust to save time and energy. Ham is traditionally used in the recipe but
can be omitted without sacrificing taste. The cheese is not necessary but makes for a more
sinful indulgence!
1 ready-made savory pie crust
4 medium onions
1 tablespoon butter, margarine or olive oil
1-2 tablespoons wateroptional:
½ cup ham, chopped
½ cup grated Swiss cheese
For the Sauce:
1 heaping tablespoon all-purpose flour1 tablespoon butter or margarine1 ½ cups milk, any
kindsalt and pepper
Peel and slice (or chop) onions. Gently sauté them in butter, margarine or olive oil in skillet
with lid on medium heat for 15 minutes, stirring occasionally. Add water if onions begin to
stick.
While onions are cooking, make bechamel sauce: melt 1 tablespoon butter or margarine in
sauce pan on medium heat. Add flour and stir until completely combined with butter and
until mixture starts to bubble. Add milk all at once, salt and pepper to taste. Stir constantly
until sauce thickens, approximately 5 minutes.
Meanwhile, spread crust in pie dish. When onions are done, add to bechamel sauce, add
ham if using; pour mixture into pie crust. Garnish with grated cheese, if using and bake for
30-40 minutes at 350° until brown and bubbly on top.