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Photo: Aaron Kirk
Active Time:1 hrTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 15 minsServings:6
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil3poundsyellow onions, cut into 1/2-in. wedges4thyme sprigs1teaspoonkosher salt1teaspoonsherry vinegar½teaspoonblack pepper½(16-oz.) pkg.refrigerated whole-wheat piecrusts1 ½ouncesGruyère cheese, shredded (about 1/3 cup)1large egg, lightly beaten1teaspoonwater
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
3poundsyellow onions, cut into 1/2-in. wedges
4thyme sprigs
1teaspoonkosher salt
1teaspoonsherry vinegar
½teaspoonblack pepper
½(16-oz.) pkg.refrigerated whole-wheat piecrusts
1 ½ouncesGruyère cheese, shredded (about 1/3 cup)
1large egg, lightly beaten
1teaspoonwater
DirectionsPreheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems. Stir in vinegar and pepper.Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.Whisk together egg and water in a small bowl; brush over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing.Originally appeared: Cooking Light
Directions
Preheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems. Stir in vinegar and pepper.Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.Whisk together egg and water in a small bowl; brush over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing.
Preheat oven to 425ºF. Heat oil in a Dutch oven over medium. Add onions, thyme and salt; cook, partially covered, stirring occasionally, until onions caramelize, about 45 minutes. Discard thyme stems. Stir in vinegar and pepper.
Unroll piecrust on a sheet of parchment paper, and use a rolling pin to roll out to a 13-inch circle. Pile onion mixture in middle of circle and spread evenly, leaving a 2-inch border; sprinkle cheese over onion filling. Fold edges of dough over filling.
Whisk together egg and water in a small bowl; brush over dough. Bake in preheated oven until crust is golden, about 20 minutes. Let cool 5 minutes before slicing.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)332Calories20gFat35gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
