German Onion Pie

This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter.

These tangy squares will be our travel food—snacking in the car or popping it in the oven to heat as we unpack the hundreds of pounds of gear and food into the home-base cabin.  It seems fitting to eat this caraway-sour-cream-onion pie in heart of Old Bohemian northern Wisconsin.  Maybe I’ll find a bottle of Green’s gluten free Dubbel Dark Ale along the way to enjoy with it….hmmm, I know at least one pub in Eau Claire that sells it, maybe that will determine our route.

And now what you’ve all been waiting for…

The second prototype made of sparkly stainless steel…

It’s a ski holding bracket for the profile on the waxing table!

He attached bike brakes to cushion the ski while it’s clamped, and when finished you press the wooden knob for a quick release.  Love the knob.

The old bracket that came with the profile/table had to be adjusted for each ski and this one clamps the ski with springs so no adjustment is needed.  The ends of the profile support the ski tips—Scott did not make those, but there’s always next year for another improvement experiment.

Finally all of you can sleep again after waiting with bated breath for the answer to that little quiz.

Pack pack pack pack pack—I’ll show the crammed vehicle next week.

Bon Voyage to us!!

Onion Pie

Prep Time: 20 minutes  Cook Time: 20 minutes for the onions, 1 hour for the pie

 The Crust 

Cube into a bowl:

4 Tablespoons Butter

Mix in:

1 1/4 cups GF Flour Mix

1/2 cup Walnuts

1/8 teaspoon Sea Salt

Slowly add

3-4 Tablespoons Water

Mix and pat into a 9 x 13 pan.

The Pie

Saute in a large pan:

2 Tablespoons Canola Oil

4 cups Yellow or Vidalia Onion, sliced lengthwise in thin strips

When the onions turn a light brown, add: 

1 Red Bell Pepper, sliced (I have used green, but red is sweeter and a great color contrast)

1 Tablespoon Horseradish

1/4 cup Parsley, chopped

After a few minutes turn off the heat and add:

3 Tablespoons Lemon Juice

2 teaspoons Dry Mustard

1 1/2 teaspoons Whole Caraway Seed

3 Tablespoons Rice Flour

Mix in a large bowl:

2 Egg, beaten

3/4 cup Sour Cream

3/4 cup Plain Yogurt

1/2 teaspoon Sea Salt

Black Pepper, ground

1/2 cup Swiss or Jarlsberg Cheese, grated

Optional: 1/2 cup cooked and chopped Bacon

Fold the egg mixture into the onions and pour over the crust.

Bake at 375 degrees for around 1 hour.