Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, in pieces
- 2 tablespoons vegetable shortening
- 5 to 6 tablespoons ice water
Filling
- 3 tablespoons olive oil
- 3 pounds yellow onions, peeled and thinly sliced
- 1 teaspoon salt
- Freshly ground black pepper
- 3 to 4 drops hot pepper sauce
- 2 teaspoons Dijon mustard
- 1/2 cup grated Gruyre or white Cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 eggs, lightly beaten
In a medium bowl mix together the flour and salt. Cut in
the butter and shortening until the mixture resembles coarse
meal. Add just enough water for the dough to hold together,
being careful not to overmix. Wrap in wax paper and chill
for 1 hour.
Preheat the oven to 450 F. Roll out the dough on a floured
surface and carefully lift it into a 10-inch pie plate.
Trim the edges and prick the dough all over with a fork.
Bake for 12 to 15 minutes, until golden. Cool on a rack.
To make the filling, heat the olive oil in a large skillet.
Add the onions and cook over low heat, stirring occasionally,
until they are soft and golden. This will take 45 to 50
minutes. Remove the pan from the heat.
Preheat the oven to 350 F.
Stir the salt, pepper, hot pepper sauce, mustard, and cheeses
into the onions, mixing well. Stir in the eggs. Turn the
mixture into the baked piecrust. Bake for 45 minutes, until
puffed and golden.
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