Three Onion Pie with Feta Cheese

"Makes a nice addition to a gathering, a dinner party, picnic, or potluck!"
 
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Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Prepare ingredients. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only - dirt can get in between the leaves, so wash them out well. Cut leeks lengthwise in quarters, then into about 1-inch squares.
  • Heat oil in large skillet.
  • Add the yellow and red onions and saute over moderate heat 5 minutes.
  • Stir in wine, add cleaned leeks.
  • Saute another 15 minutes, stir frequently, or until onions are golden and leeks are limp.
  • Remove from heat.
  • Preheat oven 350 degrees F.
  • In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, pepper, and salt.
  • Stir in the onion mixture.
  • Oil a 10 inch tart pan and line bottom generously with bread crumbs.
  • Pour in onion mixture.
  • Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center.
  • Sprinkle a light layer of bread crumbs over the entire top.
  • Bake for 40 to 45 minutes, or until the mixture is set and top is golden.
  • Let stand for 5 to 10 minutes, then cut into wedges.
  • (An adopted recipe.)

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Reviews

  1. I took the advice and went with 4 onions. Worked well, though I could see even going with 5. The bread crumb bottom really ties it together. Great side dish. Would be good a brunch too.
     
  2. Two eggs are not enough. I used three and it was still DRY (very tasty, but dry). Five or six would be much better - with two it was more like a pile of onions than an onion pie.
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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