Swiss Onion Pie
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Yield: serves 6
For the Pastry
- 2 1⁄2 cups all-purpose flour
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄2 cup Crisco
- 1 1⁄2 cups milk
For the Filling
- 1 stick unsalted butter, plus more for the top of tart
- 2 1⁄2 - 3 lb. onions, thinly sliced
- 9 eggs
- 2 cups milk
- 2 tsp. salt
- Freshly grated nutmeg
- For the pastry: Combine flour, baking powder, and salt in a medium bowl. Using a pastry cutter or two knives, cut in Crisco until mixture resembles a coarse meal. Stir in milk with a fork until dough forms. Knead 3 times. Gather into a ball, wrap in plastic, and chill at least 1 hour.
- Preheat oven to 375°. On a floured surface, roll out dough into a large rectangle. Press into a 9" × 13" baking pan and prick with a fork. Bake 10 minutes.
- For the filling: In a large skillet, melt 1 stick butter over medium-low heat. Add onions; cook, covered, until tender but not brown, about 25 minutes. Remove from heat, cool slightly, and place in crust.
- Preheat oven to 450°. In a medium bowl, beat eggs with milk and salt. Pour slowly over onions. Sprinkle with nutmeg and dot with butter. Brown 10 minutes. Reduce heat to 350° and bake until custard is set, about 30 minutes.