The Onion Pie

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Yes I am still alive, and realizing how much I miss my blog!

I won’t go into all the gory details of my hectic life, but I will tell you that we had a great Oktoberfest way back in october. This fall I have tasted the best apples ever, which I picked up off the ground of my friend Caroline’s drive way in some little village near Oxford.

Teaching school kids is an all consuming activity, which unfortunately keeps me from indulging in this totally wonderful process of cooking. Nevertheless even my school kids can’t escape my cooking frenzy and I have them writing a cook book in English(they are all Dutch).

This time I am bringing you an onion pie, and I know it will make you forgive my absence, since it is so delicious and easy to make.

The Onion Pie

2 cups of flour(white with some whole wheat or spelt)
This time I added 1 tbs. of powdered flaxseeds1 tsp. sea salt, but this optional
1 tbs. arrowroot
1/4 cup olive oil
1/4 cup of water(or maybe a bit more if the dough is too dry)

-combine the dry ingredients in a bowl
-add the wet ingredients and form into a ball.
-on a smooth counter surface covered with a bit of wax paper, stretch the dough with a rolling pin and put it on an oven pie dish
-poke some holes with a fork and bake at 180* for about 10-15 minutes
-when it is done you can proceed to cover it with the onions

Filling

about 6 medium onions cut in thin half moons
2 tbs. olive oil
1 bay leaf
sea salt
olives for garnish
sun dried tomatoes for garnish

-warm the olive oil in a large pan and saute the onions with the sea salt and bay leaf.
-cook the onions stirring regularly and let them caramelize.
-they are ready when they become really sweet, soft and shiny
-spread the onions evenly on the baked pie crust and garnish with the olives and sun dried tomatoes if you like.

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