Onion upside-down pie

We make this pie whenever we have an abundance of onions (like now).  Any kind of onions work well.  The original recipe comes from Nigella Lawson's How to be a Domestic Goddess, but in this case we found the recipe on Giulia Geranium's blog.

Flipping the pie directly onto a plate is kind of hazardous.  Try this method instead: place a rimless cookie sheet on top of the pie plate.  Carefully turn the whole thing over, then remove the pie plate.  You can serve the onion pie directly from the cookie sheet, or you can slide it onto a serving dish. You can always just leave the pie upside-down, too!

Makes 6 generous slices.

Filling:

• 4 medium red onions
• 1 tablespoon olive oil
• 1 heaping tablespoon butter
• salt and pepper to taste
• 3-4 springs of thyme, de-stalked, or 1/2 teaspoon dried thyme
• 1/2 cup plus 2 tablespoons or 5 ounces sharp Cheddar cheese or Gruyere, grated

For the scone dough:

• 1 2/3 cups all-purpose flour
• 1 scant teaspoon baking powder
• 1 teaspoon salt
• scant 1/2 cup milk
• 3 tablespoons butter, melted
• 1 scant teaspoon dry English mustard
• 1 large egg, beaten

• 8- to 10-inch cast-iron skillet or 9-inch pie plate, buttered

Preheat the oven to 400 F. Peel the onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium heat, stirring regularly, for about 30 minutes; they should be soft and tinged with color. Season with salt and pepper, and add the thyme. Turn into a pie dish, and scatter 2 ounces of the cheese over the waiting onions. Leave while you get on with the dough topping.

Put the flour, baking powder, and salt together in a bowl with the remaining cheese. Pour the milk into a measuring cup, add the melted butter, mustard, and egg, mix well and then pour onto the flour mixture in the bowl. Mix to a dough using a fork, a wooden spoon, or your hands; it should be quite sticky.


Then tip it out onto a work surface and press into a circle about the size of the pie dish. Transfer it to the dish, pressing it to seal the edges. Put it in the oven for 15 minutes, then turn down to 350 F. and give it another 10 minutes, by which time the dough should be golden and crisp on top. Let it stand for a couple of minutes, then cover with a large plate and turn upside-down so the plate's beneath.