| ||1½ || lb. yellow onions, halved and sliced ½-inch thick |
| ||1 || Tbsp. olive oil |
| ||1 || Tbsp. butter |
| ||2 || tsp. minced fresh thyme or ½ teaspoon dried thyme |
| ||~ || Salt and pepper |
| ||5 || oz. sharp cheddar, shredded |
| ||9 || oz. (1⅔ cups) flour |
| ||1 || tsp. baking powder |
| ||1 || tsp. salt |
| ||~ || Scant ½ cup milk |
| ||3 || Tbsp. butter, melted |
| ||1 || tsp. dry mustard |
| ||1 || large egg, beaten |
- Preheat oven to 400 degrees. Butter a 9-inch pie pan. Heat the oil and butter in a skillet over medium heat and add the onions. Cook, stirring occasionally, until golden brown and softened, about 35 minutes. Stir in the thyme and salt and pepper to taste. Transfer to the pie pan and scatter 2 ounces of the cheese on top. Set aside while you make the dough.
- Combine the flour, baking powder, salt, and remaining cheese in a mixing bowl. Combine the milk, butter, mustard, and egg in a measuring cup. Pour the wet ingredients into the dry ingredients and stir until they come together into a dry, shaggy dough. Let the dough rest for a couple of minutes to hydrate, then turn it out onto a work surface. Knead a few turns and press the dough into a circle roughly the size of the pie pan.
- Place the circle of dough over the cheese and onions and press the edges against the pan to seal. Bake 15 minutes, then turn the oven down to 350 degrees and continue baking about 10 minutes or until bubbly and golden brown. Let stand for five minutes, then cut around the edge and invert onto a serving plate. Serve with a tangy brown sauce, such as A1 or HP, and some nicely fried bacon on the side.
Check out Matthew Amster-Burton’s column on onions.