Create in me a clean heart, O God, and renew a steadfast spirit within me. Psalm 51:10
This was a really yummy side dish we tried out this summer. It looks fancy and impressive but it really easy.
2 T. butter
4 vidalia onions, thinly sliced (about 6.5 C. )
1.5 tsp. fresh chopped rosemary
3/4 tsp. salt
1/2 tsp. pepper
1/2 (15 oz.) package refrigerated pie crusts
1 egg white, lightly beaten
3/4 C. (3 oz.) shredded Gruyere cheese
Preheat oven to 425. Melt butter in nonstick skillet over medium heat, add onion and next 3 ingredients. Cook 8 min. or until tender.
Unroll piecrust. Roll into a 12 inch circle. Place on parchment lined baking sheet. Brush with egg white. Sprinkle 1/2 C. cheese in center of crust. Spoon onion mixture over cheese, leaving 2.5 inch border. Sprinkle with remaining 1/4 C. cheese. Fold piecrust border up and over onion, pleating as you go and leaving a 4-inch wide opening in the center. Brush crust with egg white.
Bake at 425 on bottom rack for 17-19 minutes or until crust is golden. Let stand 5 minutes before serving.
Tips: I only used 2 large onions because I was lazy and didn't want to chop 4, but left all the other measurements the same. I also cooked them way longer than 8 minutes...until they were turning light brown. If you don't like Gruyere you can sub with swiss cheese. Gruyere is a little stinky to me but in this recipe, the flavor goes great. Serve as a side dish with steak or another meat.
Southern Living, May 2009