Onion Pie again
Let’s face it, I’m kind of lazy.
I love skiing in the woods and being surrounded by snow-laden trees, appreciating the incredibleness of our world, and once I get moving I love the action. But honestly, what I also love is the wearied-muscle-relief of coming in from a ski in the woods. That bliss-loaded exhaustion after outdoor fun exertion (very different from stress-loaded exhaustion) is part of the reason I go out at all.
I do love my endorphins. Someone else could explain the exact hormonal and chemical reasons for why I feel so good after a ski or other exercise—what is released, what is flushed, what is fortified—all I know is that it works. Every single time I go outside and exert energy I feel better. Radical concept, eh? Radical and motivating.
I can really push myself when it comes to catering, it’s a familiar ultra-marathon that I’ve been doing for decades and my body knows what is coming and how to adjust. Over the years skiing has become a more familiar push, but it’s interesting to note that familiar pushes can be less intimidating than unfamiliar ones. I can work 18 hour days during my peak catering season, but I find it difficult (an understatement) to wrap my mind around skiing 50 kilometers in one morning. Or day. So I just keep going Out There to the woods to ski, and each time that push becomes more familiar, less foreign, less intimidating. And more fun.
So I’m here to relay that it’s okay if you feel like you reside in Camp Lazy and you’re not driven to win a race. Don’t feel bad. I’m here to relay that even people like us who are motivated by the blissful post-exercise feelings (along with a deep appetite to give greater appreciation of your dinner), those of us who love the post-ski lounging as much as the skiing, can nudge ourselves (or find friends to nudge us) to put on some clothing and get Out There.
Onion pie is a hearty dish for a winter’s day so it seemed time for a reminder about it. My good friend, the late and fabulous Toni May, made this for us in the Deli and we adopted it into the family of recipes. It’s tangy and rich and goes well with that post-ski-bliss kind of hunger.
Get Out There and move.
Eat some good food.
Enjoy the Day!
Prep Time: 20 minutes
Cook Time: 20 minutes for the onions, 1 hour for the pie
Cube into a bowl:
4 Tablespoons Butter
1 1/4 cups GF Flour Mix
1/2 cup Walnuts
1/8 teaspoon Sea Salt
3-4 Tablespoons Water
Mix and pat into a 9 x 13 pan.
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.
“If you are going to walk on thin ice, you might as well dance.”