A repost from a past November -
A great hunt this morning at a pal's rod and gun club. Heavy snow flurries and a stiff breeze made things interesting. Had two good Labs working for us today. Had to break the ice in their water tubs. Being Labs, naturally one insisted on climbing into the water tub to play with the floating hunks of ice and was not eager to come out.
Before a late lunch we had some venison sausage and I fixed myself a Clamato Bloody Mary while we cleaned and oiled our weapons. For lunch, they made us rare roast beef with Onion Pie, with a nice Chateau Simard '86 (Simard remains an excellent wine for the price). I do not know whether it was just the effect of a long cold day in the field, but this onion pie was about the tastiest, most savory thing I have ever eaten. The cook made it with a plain white-cracker piecrust and maybe sprinkled cracker crumbs over the top. This pie is to a kiche as a Grizzly Bear is to a Teddy Bear. Rice Pudding for dessert, of course: what else would you serve at an old-fashioned guy's club where women are not allowed?
As my friends know all too well, it's great to have somebody else to drive so I can indulge a post-prandial, post-hunt snoring snooze. I do not know why my friends put up with me.
1 unbaked pie shell - try a plain cracker crumb crust
2 or 3 very large white onions, thinly sliced
2 tbsp. butter
1/2 lb. Swiss cheese cut into 1/2" or 1" chunks
1 tbsp. flour
1/2 tsp. salt
3 eggs
1 c. milk or light cream
1/8 tsp. pepper
Prepare unbaked pie shell. Start heating oven to 400 degrees. Saute onions in butter and dump into pie shell. Toss the cheese with flour, sprinkle over onions. Beat eggs well. Stir in milk or cream, salt and pepper. Pour over cheese. Sprinkle crack crumbs on top. Bake at 400 degrees for 20 minutes. Then reduce oven heat to 300 degrees and bake 25 minutes longer or until knife inserted in center comes out clean. Serve hot, in wedges.
That is soul food with a rare roast beef. Might be a good treat for a holday, too, as an alternative to creamed baby onions (which I also love).
