RECIPE: Onion Pie With Lavender, Bacon and Blue Cheese
This is a simple pie and the starting point of many different versions. Andreas Viestad likes the strongly perfumed flavor of lavender but says other herbs such as thyme, sage and rosemary also are good. Blue cheese has a nice bite that contrasts nicely with the sweet onion, but any scraps of leftover cheese can be used. Smoked fish, sausage or prosciutto also may be substituted for the bacon.
Food-grade dried lavender is available at kitchen stores such as Sur La Table as well as some Middle Eastern specialty markets.
For more about caramelizing onions, read the full Gastronomer article from The Washington Post.
4 to 6 servings
- 1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
- 2 large eggs
- 1/2 cup whole milk or cream
- 2 cups Caramelized Onions (see related recipe)
- 4 ounces bacon, diced, cooked and drained
- 2 teaspoons food-grade dried lavender
- 4 to 8 ounces blue cheese, such as gorgonzola, crumbled
Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.