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Caramelized Onion and Mushroom Pie

Ingredients

  • 3 tbsp extra-virgin olive oil, divided
  • 6 cups onions, halved and sliced to desire thickness
  • 1 1/4 tsp kosher salt, divided
  • black pepper, to taste
  • 2 tbsp unsalted butter
  • 1 rosemary sprig and 1 sage sprig, tied together
  • 4 cups diced mushrooms
  • 1/2 cup dry marsala
  • 2 tsp red wine vinegar
  • 1/4 cup panko breadcrumbs
  • 1 cup grated gruyere cheese
  • 1 uncooked pie crust
  • chopped arugula, for topping

Instructions

  • In a large skillet, add 1 tablespoon of olive oil, 2 cups of onions and 1/4 tsp kosher salt. Repeat this step two more times until all oil and onions are used. Top the final layer of onions with black pepper, to taste. Turn the heat to medium-low and cook the onions for 20 minutes. Do not stir the onions during this time.
  • After 20 minutes, stir the onions and add the herb bundle. Cook for 10 minutes, stirring occasionally.
  • Heat the oven to 375 degrees F. Add the butter, mushrooms and remaining 1/2 tsp of kosher salt to the onions. Stir well. Cook for 10 minutes, or until the onions are caramelized and the mushrooms browned. Stir occasionally.
  • Deglaze the pan with the marsala wine. Stir and cook until the wine is reduced by half, about 30 seconds to 1 minute. Remove the pan from the heat. Remove the bundle of herbs. Stir in the vinegar, breadcrumbs and cheese. Taste and adjust seasoning.
  • Pour the onions and mushrooms into the pie crust. Place into the oven and cook for 20 to 23 minutes, or until the dough is golden brown and the cheese melted. Remove from the oven and cool for 15 minutes. Top with chopped arugula and serve warm.