Egg, cheese, & vegetable bake

1/2 cup canola or vegetable oil
1/4 lb. butter
1/2 tsp red pepper flakes
2 lbs. yellow onion – quartered and sliced
4 cloves garlic, chopped fine
4 lbs. assorted vegetables, cut fork size
8 eggs, beaten
1-1/2 lbs. swiss cheese, shredded
1 cup parsley, chopped
3 Tbsp lemon juice
salt and pepper

  • Saute first 5 ingredients until translucent.
  • Add vegetables.
  • Combine remaining ingredients.
  • Pour into greased 11 x 13 casserole.
  • Bake at 350°F for 45 minutes to an hour.

Onion soup

As in most traditional dishes, the onion soup recipe varies from place to place. Most of the time it is gratiné – with a crust of cheese on top.  The onions can be cooked lightly or browned to a dark stage, singed with flour then pushed through a food mill (Lyonnaise style). Water or stock can be used. Egg yolk and cognac may also be added.  Here is my own version.

10 medium size yellow onions minced finely
1/4 cup of olive oil
4 Tbsp of flour
1 cup of white wine
2 garlic cloves, peeled and chopped
8 cups of stock (mixture of beef stock and chicken stock)
2 cups or more of gruyère or Emmenthal
salt and pepper to taste
2 dozen slices of French bread toasted under the broiler

  • Warm the olive oil in a frying pan. Add the onions.
  • Cover tightly and cook very slowly for about 2 hours or until dark brown.
  • Sprinkle flour over the onions and stir well. Add the wine.
  • Slowly add the boiling stock and simmer for half an hour after adding the garlic, salt and pepper.
  • Preheat oven to 400°F
  • Place slices of French bread in each bowl or in a large terrine.
  • Fill with the onion soup to the top so the cheese crust is not going to sink.
  • Sprinkle the cheese on top of the soup pressing around the edge as an anchor.
  • Place the bowls on a cookie sheet, put in the oven and cook until brown.

Spinach pie

Serves 6 to 8 people.

A 10½ inches pie pan with 1 inch side and removable bottom can be used. But any other cake pan with less diameter and more depth also works well. The removable bottom is not essential since the pie unmolds easily.

3 eggs
1 pound of cottage cheese
1/4 lb Swiss cheese, grated
2 tablespoons of freshly grated Parmesan cheese
2 tablespoons of melted butter
1 large onion, sliced thin
1/4 cup of parsley, chopped
1 package of fresh spinach, lightly cooked & drained
1 teaspoon each of pepper & salt
1 partly baked pie shell (pâte brisée)  

  • Beat eggs and cheeses together.
  • Melt butter in a frying pan and brown the onion. Add the spinach, parsley, salt and pepper.
  • Add to the egg and cheese mixture.
  • Pour into pie shell.
  • Bake at 375°F  for about 30 minutes or until slightly brown on top.

Pissaladière II

The pissaladière is made from a yeast dough, comparable to a pizza.  It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart.  But variation is the name of the game here and every family has a favorite.  This one is a Martha Stewart recipe.

Serves 8-10.

Dough

3 generous cups of flour
1 1/4 cups of tepid water
2 packages of dry yeast
2 Tbsp of olive oil
1 tsp of salt

Filling

8 cups of sliced onions
1/4 cup of olive oil
4 or 5 cloves of garlic, chopped
1/2 tsp of salt, pepper to taste
3 2oz anchovies in oil
a dozen of oil cured black olives 

  • Mix the water and yeast and let rest at room temperature
  • Place 2 cups of the flour in the bowl of an mixer with the olive oil and the salt. Add the yeast mixture and beat for 3 minutes. Add remaining flour and knead until the dough is smooth and satiny.
  • Oil a bowl, place the dough in it and turn over to coat all around. Cover with a towel and let raise for 1 hour at room temperature. The dough doubles in volume.
  • Make the filling. Heat the oil in a saucepan and add the onions. Cook gently until just lightly brown. Add the garlic, salt and pepper
  • Spread the dough out by hand or with a roller. You can use a 16×12 cookie sheet or two round pans. Refrigerate.
  • Arrange the onions on the dough and the anchovies in a crisscross pattern on top. Cut the olives in half and position then in each anchovies diamond.
  • Sprinkle with 1 Tbsp of olive oil and bake for 30 minutes in a preheated 425°F oven.
  • Brush again with olive oil just before serving at room temperature.

Pissaladière I

The pissaladière is made from a yeast dough, comparable to a pizza.  It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart.  But variation is the name of the game here and every family has a favorite.

To serve 4.

Dough

1 cup of flour
2 Tbsp of tepid water
1/2 oz of dry yeast
2 Tbsp of olive oil
1 tsp of salt
1 egg, lightly beaten

Filling

8 cups of sliced onions
1clove of garlic, chopped
1/2 tsp of salt, pepper to taste
3 jars of 2oz anchovies in oil
a dozen of oil cured black olives

  • Preheat oven 400°F.
  • Mix the water and yeast and let rest at room temperature.
  • Place the flour in the bowl of an mixer with the salt and cut in the butter.
  • Make a well in the center of the flour and add the yeast and the egg.
  • Mix to form a dough, adding more water if required.
  • Cover with a towel and let raise for 1 hour at room temperature. The dough doubles in volume.
  • Meanwhile make the filling. Heat the oil in a heavy saucepan and add the onions. Cook gently until just lightly brown. Add the garlic, salt and pepper and the tomato paste. Cook until all the liquid has evaporated. Allow to cool.
  • When the dough has risen, turn out onto a lightly floured surface and knead well.
  • Roll into a thin circle, place on a baking sheet and cover with the filling.
  • Arrange the anchovies in a crisscross pattern on top. Cut the olives in half and position then in each anchovies diamond.  Let rise in a warm place for 15 minutes.
  • Bake for 15 minutes in preheated oven then reduce to 350° and cook for another 15 to 20 minutes.
  • Brush again with olive oil just before serving at room temperature.

Onion & cottage cheese pizza

This is a perfect appetizer to do when you are already making bread dough. Use half of the recipe above to make 2 free form pizza.  Roll each half of the dough very thin and set on a cookie sheet. Refrigerate while making the filling.

Filling

5 or 6 large onions, sliced and cooked with 2 Tbsp of oil
2 eggs
1 cup of cottage cheese & 1/2 cup of mozzarella cheese
salt, pepper, nutmeg

  • Preheat oven to 350°F
  • Beat the eggs and the cottage cheese together and season with salt, pepper and nutmeg.
  • Pour into the cooled dough. Sprinkle with the mozzarella cheese and cook until the crust is browned. About 20 to 30 minutes.