Onion & root vegetable upside-down pie
I simply cannot give this recipe the PERFECT 10 it deserves because every time I put it together, I literally bawl my eyes out. Small onions make me cry every. Single. Time. But guys, I finally found a solution! (No, it’s not to wear goggles while chopping!) You soak them in water for 15 minutes, and then you peel them directly in that same water. It’s so much easier because the peel actually softens but mostly because it not an automatic tear jerker! Et voilà!
Not all pies must be sweet, and here is the proof!
- Prep time15 mins
- Cook time55 mins
- Timeout2 mins
- FreezingFreezes well
- 1 200 g of flaky dough
- 2 tablespoons of butter
- 3 tablespoons of honey
- 2 tablespoons of white vinegar
- 5 to 6 small yellow onions, peeled and sliced in half
- 2 carrots, peeled and sliced in 2 cm pieces
- 1 parsnip, peeled and sliced in 2 cm pieces
- Salt & pepper, as preferred
- 1 goat cheese log, sliced (optional)
Replacement optionsother cheese
- Preheat the oven at 350°F.
- Add a bit of flour to your work surface, knead the flaky dough into a 10” wide circle. Refrigerate.
- Melt the butter, honey and vinegar over medium heat in a 9” oven-safe (very important) non-stick pan. Cook for 5 minutes or until the mix froths.
- Remove from heat then add the onions, carrots and parsnip. Season well, then bake in the oven for 25 minutes or until the onions are soft.
- Remove the pan from the oven and turn the oven up to 400°F.
- Add the goat cheese onto the vegetables then cover with the flaky dough to wrap all the garnish.
- Bake in the oven for 30 minutes or until the dough is golden and the liquid is caramelized.
- Remove from the oven and wait a few minutes before turning over the pie into a plate. Serve warm or mild, with a side of green salad.