Ingredients
Your go-to pie crust (store bought or homemade)
8 oz log of goat cheese
2 tbsps olive oil + 1 tbsp butter, or however much you prefer
3-4 medium or 2-3 large yellow onions
A cup or two of dry white wine, or vegetable broth if you avoid alcohol in cooking
1/3 cup chopped fresh herbs, thyme, rosemary, oregano, savory, sage, any of these or a medley!
Salt and pepper
Directions
Halve the onions from the stem, chop a little off the root end, and then thinly slice into half or quarter moons. Heat oil and butter in a wide saucepan over medium heat. Add the onions and allow to cook for 5-10 minutes, until sweating and translucent.
Use a generous splash of wine or broth to deglaze the pan, reduce heat a touch, and continue cooking for 45 minutes-1 hour until much reduced and golden brown, without letting them fry. Add more liquid, adjust heat as necessary, and stir often to keep from browning or sticking.
Place pie crust in your favorite pie pan or shallow baking dish, lightly press into the creases, and use a clean finger to flute any extra pie crust on the top edges. Layer dollops of caramelized onions, goat cheese, and fresh herbs in that order until it is full. Add salt and pepper to your taste halfway, and again at the end.
Bake in the oven at 400° until crust is golden brown! Enjoy as a yummy vegetarian main that reheats well.
Your go-to pie crust (store bought or homemade)
8 oz log of goat cheese
2 tbsps olive oil + 1 tbsp butter, or however much you prefer
3-4 medium or 2-3 large yellow onions
A cup or two of dry white wine, or vegetable broth if you avoid alcohol in cooking
1/3 cup chopped fresh herbs, thyme, rosemary, oregano, savory, sage, any of these or a medley!
Salt and pepper
Directions
Halve the onions from the stem, chop a little off the root end, and then thinly slice into half or quarter moons. Heat oil and butter in a wide saucepan over medium heat. Add the onions and allow to cook for 5-10 minutes, until sweating and translucent.
Use a generous splash of wine or broth to deglaze the pan, reduce heat a touch, and continue cooking for 45 minutes-1 hour until much reduced and golden brown, without letting them fry. Add more liquid, adjust heat as necessary, and stir often to keep from browning or sticking.
Place pie crust in your favorite pie pan or shallow baking dish, lightly press into the creases, and use a clean finger to flute any extra pie crust on the top edges. Layer dollops of caramelized onions, goat cheese, and fresh herbs in that order until it is full. Add salt and pepper to your taste halfway, and again at the end.
Bake in the oven at 400° until crust is golden brown! Enjoy as a yummy vegetarian main that reheats well.
