HOW TO THINLY SLICE AN ONION - KITCHN
Provided by Emma Christensen
Total Time 0S
Number Of Ingredients 1
Steps:
- Trim the top off the onion: Cut enough off the onion that you cut through all the papery outer layers and expose the onion rings.
- Trim off the root end (optional): I feel that cutting away the root end makes it a bit easier to cut very thin, very neat slices. Leave the root attached if you'd like a little more stability as you slice.
- Slice the onion in half: Stand the onion on one of the cut sides and slice it in half.
- Peel the papery onion skin from both halves.
- Lay one half on the counter, like a dome. Turn the onion so that you'll be slicing along the lines of longitude, from top end to root end.
- Beginning on one end, slice radially toward the center: Hold your knife at a slight angle and cut slightly inwards, toward the middle of the onion. The first few slices don't need to actually need to go all the way through to the very center of the; just work radially from the side to the center gradually increasing the angle of the cut as you work toward the center.
- When you reach the middle of the onion, stop and tip it over: This makes it easier to slice the other half of the onion without holding your knife at an awkward angle. Now you can cut this part of the onion the same way you cut the first part.
- Slice the rest of the onion as you did before. Be careful when you start to get to the middle so that your knife doesn't slip. Keep your fingers out of the way as best you can! (If you left the root end attached, cut it away once you're completely finished slicing the onion.)
- Repeat with the other half of the onion.
Nutrition Facts : SaturatedFatContent 0.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 5.8 g, SugarContent 2.7 g, ServingSize Serves 2, ProteinContent 0.7 g, FatContent 0.1 g, Calories 25 cal, SodiumContent 2.5 mg, FiberContent 1.1 g, CholesterolContent 0 mg
CHEESE & ONION PIE RECIPE | BBC GOOD FOOD
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Cook Time 1 hours
Yield 10
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, FatContent 26 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.6 milligram of sodium
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CHEESE & ONION PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner
Calories 417 calories per serving
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
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MY MOTHER’S LANCASHIRE CHEESE & ONION PIE
From thehappyfoodie.co.uk
Cuisine British
To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.
Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.
Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.
Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.
Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.
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Reviews 4
Total Time 30 minutes
- Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.
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