3 cups sliced cubed onionsMy favorite pastry recipe is from David Tanis' A Platter of Figs, which yields two crusts and is equally great for sweet and savory:
3 tablespoons butter
1/2 cup evaporated milk
1 teaspoon salt
1/8 teaspoon pepper
1 pastry shell
2 cups flourMix the flour, butter, and salt, then add the egg and water. It'll be a little sloppy, so you'll need to throw in a bit of extra flour to make the whole thing come together. This dough needs refrigerating for an hour.
2 sticks of butter (cut into thin slices)
1/2 tsp. salt
1 egg, beaten, and enough cold water to make 1/2 cup
Anyway, back to the filling instructions:
Sauté onions in butter until tender. Pour in pastry shell. Beat eggs slightly then add milk, salt and pepper. Pour mixture over onions. Bake at 425º F for 18-20 minutes or until golden brown.
--This recipe makes a 9" pie.
--I added some cumin and fresh basil to the basic recipe.
--I used both yellow and red onions.
--The two pies were in the oven for just about half an hour.
(I'd rather not use disposable pie pans, but I am making six.)