Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 4 ounces Carrigaline cheese, grated
- 2 large eggs, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, black pepper, and dried thyme. Cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized.
4. In a small bowl, whisk together the heavy cream, grated Carrigaline cheese, and beaten eggs.
5. Spread the caramelized onions evenly over the bottom of the pie crust.
6. Pour the cheese and egg mixture over the onions.
7. Bake the pie for 30-35 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 13g
Cholesterol: 130mg
Sodium: 620mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Instead of Carrigaline cheese, you can use any other type of cheese that melts well, such as cheddar or Gruyere.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Substitute the onions with leeks for a milder flavor.
- Add chopped fresh herbs, such as parsley or chives, to the filling for extra flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the pie cool for a few minutes before slicing to prevent the filling from oozing out.
Storage instructions:
- Store any leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs, such as thyme or rosemary.
Garnishes:
- Fresh herbs, such as thyme or rosemary
Pairings:
- Serve the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
- Steamed broccoli
Troubleshooting advice:
- If the crust is not browning evenly, rotate the pie dish halfway through baking.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are soft and caramelized to prevent any raw onion flavor in the pie.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Carrigaline cheese is a semi-soft cow's milk cheese that is made in County Cork, Ireland. It has a creamy texture and a mild, nutty flavor.
Flavor profiles:
- This pie has a savory and slightly sweet flavor from the caramelized onions, with a creamy and cheesy filling.
Serving suggestions:
- This pie is perfect for a cozy dinner at home or as a dish to bring to a potluck or dinner party.
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Region: Irish