High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Onion Pie in the Sky"
They’re tangy, they’re sweet, and they make us cry. But, we can’t get enough of ‘em! Onions in all forms are beloved and when combined, make one of the richest, most satisfying savory treats to be found on any Afternoon Tea table. Like miniature slices of heaven, Onion Pie wedges will be the talk of your tea fanatic friends.
Preheat oven to 375°F. Let pie crust stand and come to room temperature.
1 rolled crust from refrigerated
unbaked piecrust
1/4 cup butter
1 Vidalia onion, halved
and thinly sliced
1 large leek, halved lengthwise
and thinly sliced
3 shallots, thinly sliced
1-1/2 teaspoons sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
3/4 teaspoon salt
1 (3 oz.) pkg. cream cheese,
cut into cubes and softened
1 cup shredded Swiss cheese
3/4 cup shredded Monterey
Jack cheese with jalapeno
peppers
3 eggs, lightly beaten
2/3 cup whipping cream
In a large skillet, heat the butter over medium heat. Add the onion, leek, shallots, sugar, nutmeg, pepper and salt. Cook about 10 minutes until tender but not browned, stirring occasionally. Reduce heat.
Stir in cream cheese until melted. Stir in Swiss and Monterey Jack cheeses until combined.
In a large bowl, combine eggs and whipping cream. Gradually stir in onion mixture until combined.
Place the pie crust into a 9" pie plate. Pour the onion mixture into the pie crust. Fold the edge of the crust toward the center of the pie forming a rim around the pie, then pleat the rim.
Bake uncovered for about 40 minutes until the crust and top of the pie are golden brown and a knife inserted in the center comes out clean.
Cool on a wire rack for about 20 minutes. Cut into 16 wedges and serve warm.
Set out a teapot brimming with Zarafina’s Golden Monkey Tea. It’s superb smoothness and full bodied flavor will make your guests weep with joy.
