2 Winners! Caramelized Onion Pie and…

Fist of all, I’d like to thank everyone for their love, prayers, and good vibrations. We were hoping my operation would be an in and out procedure with no nights spent in the hospital. That was not the way it ended up. I spent 4 WHOLE days and 3 LONG nights.

So I’m back, but I’m in no shape to be up and cookin. I’m still extremely sore and a shower is enough to send me back to my recovery chair. Thank God for The Food Network! But I do have a few tasty pleasures waiting in the wings to share with you. Like this Caramelized Onion Pie

I first made this onion pie last year after seeing it on Deborah’s Blog Taste and Tell. It was delicious then and it’s delicious now! I saw a slightly different version on Rita’s Blog Pink Bites, and it sent me straight to the frying pan. Do not pass go, do not collect $200.00!

The recipes are very similar, using different cheeses, so I kind of went with both. You can do that you know. And I did! With Gruyere cheese and a pinch of nutmeg. Yum. I have to thank both Deborah and Rita for the inspiration to make this pie again. It was caramelizedonionpielicious if I may say so myself.
Try it, You’ll like it.

And now the moment we’ve all been waiting for.

The winner for the modest little prize package goes to….

Reeni! from Cinnamon, Spice & Everything Nice.

I hope you enjoy it. Send me your name and address and I’ll get it in the mail as soon as my abdomen will let me get up and out of the house!

And for the rest of you? A winning pie recipe. Just cause I’m giving like that.

Caramelized Onion Pie
inspired by Deborah and Rita

1 flaky pie dough, store-bought or homemade
2 tablespoons of unsalted butter
1 tablespoon of fresh oregano, chopped
2 large onion, thinly sliced
3 eggs

1 cup of milk ( I use 1%)
1 cup of shredded Gruyere cheese (or more, I wont tell!)
2 pinches of nutmeg
salt and pepper

Preheat oven to 375 degrees.

On a floured surface, roll the dough until you have a circle 10-11 inches in diameter. Lay dough into a 9 inch pie pan. Be careful not to stretch the dough, or it will shrink back in the oven. Trim edges around the pie plate leaving a 1/2 inch border. Prick the bottom of the dough with a fork and refrigerate it for about 30 minutes.

Cover pie plate with foil paper and top it with pie weights or dried beans. Bake until golden, about 30 minutes, removing the foil paper and beans on the last 10 minutes. Set aside until it cools.

While dough bakes, melt butter over medium-low heat, add the onions and thyme and cook slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread 1/2 cup of the cheese on the bottom of the quiche, add the onions on top and cover with the remaining 1/2 cup of cheese. Pour the egg mixture and bring quiche to the oven. Bake it until golden brown and puffed, about 40 minutes.

Enjoy!