This delicious Onion Pie is a great way to highlight onions and potatoes as main ingredients for a winter dinner. Both onions and potatoes are great storage crops. You can pick some up at your local market and know you are eating farm fresh, local produce even in the winter!
Preheat oven to 350 deg. F.
Scrub and slice very thinly (lengthwise if small, widthwise if large) 1 (large) to 4 (small) potatoes. This could be sliced by knife (watch your fingers!) or with a slicing disk in a food processor.
Oil a 9” non-reactive pie pan. Cover the bottom and sides of the pan with the thinly sliced potatoes.
Peel, halve, and slice into crescents 2 medium onions. Over medium-high heat, in a frying pan, heat 1 TB olive oil. When the oil is hot, add the sliced onions. Stirring frequently, gently brown the onions. When two-thirds of the onions have turned brown, add 2 TB water, 2 TB maple syrup or honey, and 1 TB apple cider vinegar to the pan, scraping up any brown bits on the bottom of the pan, continuing to cook until liquid is nearly evaporated.
While the onions are cooking, in a medium mixing bowl blend 12-16 oz. silken tofu, 3 TB water, 1 TB olive oil, 1 TB apple cider vinegar, 3/4 tsp. ground paprika, 3/4 tsp. dried dill, 3/4 tsp. coarsely ground black pepper, 3/4 tsp. salt, 1/2 tsp. dried thyme, and 1/4 tsp. ground nutmeg. Purée until smooth. Spread this mixture for the savory custard over the sliced potatoes.
Top the custard with the onions. Bake 45 minutes, until potatoes are tender and custard is cuttable by a knife. Allow to cool 15 minutes before serving.
To make an onion pie with a dairy-based custard: Purée together 1 1/2 cup low-fat ricotta cheese, 2 eggs, 3/4 tsp. paprika, 3/4 tsp. dried dill, 3/4 tsp. coarsely ground black pepper, 1/2 tsp. dried thyme, and a pinch of paprika.