|Photo: John Autry; Styling: Leigh Ann Ross|
"I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life for I have never ceased to love the hearty flavor of onions." (James Beard).
James Beard was an American chef and food writer; an eccentric personality who brought French cooking to middle America. His legacy lives on in twenty books, numerous writings, his own foundation, and his annual Beard awards in various culinary genres.
And he loved onions.
This recipe, featured in www.Cookinglight.com was created long after James Beard's death, but I'm pretty sure he would have loved it.
- 1 tablespoon olive oil
- 2 1/2 pounds onion, sliced
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
- 1 large egg, lightly beaten