Happy Hump Day, everyone! I’m so excited – when I killed my laptop, I had to restore everything through Carbonite and I thought I’d lost my cookbook software database. It just didn’t seem to be part of what Carbonite backed up. I had all of the recipes, and it backed up the actual cookbook, but I was devestated; I thought I was going to have to rebuild the entire thing manually. Then I remembered the backups I had here on the network at the office.
Color me several shades of relieved.
Anyhoo, it is Day 15 of the Paleo Iron Chef competition, and today’s not-so-secret ingredient is Onions. After much deliberation, I’ve decided to submit my Onion Rings recipe. I’d made this over the weekend with the intention of submitting it, but decided the onion rings would probably be better received.
Not to take anything away from this Onion Pie – it is absolutely delicious. You know I love me a good, crustless quiche and this is one of the better ones. It just oozes onions and butter (or ghee, in my case). It takes awhile to caramelize the onions, but other than that, it’s not hard at all. I didn’t specify what type of cheese to use, because this is one of those dishes that would go well with just about any type of cheese – I used one that goes under the brand name Naked Goat; it’s a semi-hard cheese made from raw goat’s milk and is just wonderful. Cheddar would work well, as would a good pecorino romano. The cheese is also optional, if you choose not to use it.
Note: I used a yellow onion and a red onion – it’s just what I had on hand – and the taste was quite good, although I wasn’t thrilled with the color the red onion gave the interior of the dish. Use all yellow or white onions if you prefer. You can also substitute the coconut milk/water mixture with an equal amount of half and half if you have no problem with cow’s dairy.
- 2 cups yellow onion, very thinly sliced
- 2 cups red onion, very thinly sliced
- 2 tablespoons ghee or clarified butter
- 1 cup coconut milk
- 1/2 cup water
- 3 large eggs
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly-ground black pepper
- 1 cup cheese, grated (optional)
- Melt the ghee in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until golden brown and caramelized, 30 to 40 minutes. Remove from heat and set aside.
- Preheat oven to 350 F.
- In a large mixing bowl, whisk together the coconut milk, water, eggs, salt and pepper until well-blended.
- Spread the onions over the bottom of a well-greased, deep dish pie plate. Pour the coconut milk/egg mixture over the onions, then sprinkle the grated cheese evenly over the surface.
- Bake for 45 to 45 minutes, or until the pie is golden brown and a knife inserted in the center comes out clean. Allow to stand for at least 15 minutes before slicing and serving.
- Pie may be served hot, warm or at room temperature.
- Nutrition (per serving): 245 calories, 178 calories from fat, 20.6g total fat, 123mg cholesterol, 633.5mg sodium, 206.3mg potassium, 7.4g carbohydrates, <1g fiber, 3g sugar, 9.3g protein