RECIPE TITLE "Onion
Pie with Roquefort, Prosciutto and Walnuts Recipe"
Source: Casual Cuisines of the World - Bistro,
courtesy of Cooking.com
A staple of everyday French cooking, onions are a common ingredient
in a variety of dishes featured on bistro menus. Embellished with
Roquefort, prosciutto and walnuts, this recipe produces a somewhat
more upscale version of the ever-popular onion pie. It is traditionally
served either as a first course or alongside a crisp green salad
for a light supper.
2 tablespoons olive oil
2 white onions, very thinly sliced
1/4 cup water
3 oz Roquefort cheese, crumbled into small pieces
1/2 cup walnuts, coarsely chopped
1 tablespoon unsalted butter, melted
2 puff pastry sheets, each 11x15 inches, fresh or thawed frozen
1 egg, lightly beaten
4 slices prosciutto, about 1 oz each
Place a baking sheet with sides in a freezer.
In a saute pan over medium-high heat, warm the olive oil. Add the
onions and saute until golden brown, about 10 minutes. Add the water
and continue to saute until all the moisture evaporates, about another
5 minutes. Add the Roquefort cheese and continue cooking, stirring
occasionally, until melted, about 5 minutes longer. Season only
lightly with salt, if needed, and add pepper to taste. Stir in the
walnuts, then spread the mixture out onto the chilled sheet pan.
Place in the freezer until the onions cool down completely, about
Preheat an oven to 450 degrees F. Brush a baking sheet evenly with
the melted butter.
Place the puff pastry on a cutting board. Using the rim of a small
plate about 5 inches in diameter as a guide, cut the pastry into
8 rounds. Discard the pastry scraps.
Place 4 of the rounds on the prepared baking sheet. Brush their
outer rims and tops with the beaten egg. Evenly distribute the cooled
onion mixture onto the middle of each of the 4 rounds, leaving 1
inch uncovered around the edges. Place 1 prosciutto slice on top
of each mound of the onion mixture. Cover each round with a second
pastry round, making sure to pinch down firmly around the edges
to seal in the filling. Brush the top of each pie with more of the
beaten egg. Using a small, sharp knife, pierce the top of each pie
once with a small slit.
Bake until golden brown, about 20 minutes. Remove from the oven
and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 1076 Fat: 82g Carbohydrates: 64g
Cholesterol: 102mg Sodium: 921mg Protein: 22g
Fiber: 4g % Cal. from Fat: 69% % Cal. from Carbs: 24%
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