Have you ever wondered how to make an Onion Pie?

When my French husband grandmother once told me, "Every recipe I know it always starts with peeling an onion." And she's right. Especially for a traditional French recipe. France and onions go together about as much as France and Bordeaux wine. You can not separate the two.

The French love onions more than they love red wine and fresh baguettes. They love them as much that they even prepare onions as the main course: stuffed onions, onion pie, onion soup, and even the onion puree!

Onions are a smart choice, too. They are cheap and you can use them year round, and they are healthy. Did you know that onions contain vitamin C? I'm sure you know they're fat, cholesterol and sodium free.

Onions course has been around since the beginning of time. Or so it seems. The ancient Egyptians ate them and used them to the eyes of the mummies to be replaced. The Romans ate it on bread for breakfast. (This must be the same people who eat raw garlic before they go to war.) Native Americans ate them.

Almost all cultures use onions in one form or another. But the French like to use them in any form. When the green onions are in season, the French serve them just like we Americans do: on the side with salt (and butter). I would say that the best way to eat onions when they are done until their sugar turns into a crispy caramel.

I have received a request for tarte a l'onion, onion tart, a reader who ate this dish years ago, during a holiday in France. It is easy to apply and fill the house with a lovely scent that trigger, "smells good. What do we eat?" Reactions of family members.

It is a wonderful cold weather recipe that goes well with soup, salad and some wonderful homemade desserts like apple pie or brownies. It's a great make-ahead dish that i can be heated in the last minute. And it freezes and most vegetable pies.

Onion Pie

Use a ready-made crust to save time and save energy. Ham is traditionally used in the recipe, but can be omitted without affecting the taste. The cheese is not necessary but gives a more sinful pleasure!

A ready pie crust
4 medium onions
1 tablespoon butter, margarine or olive oil
1-2 tablespoons water
Optional: ½ cup ham, chopped
½ cup grated Swiss cheese
For the sauce:

1 heaping tablespoon all-purpose flour
1 tablespoon butter or margarine
1 ½ cups milk, any kind
salt and pepper / ul>
Peel and slice (or chop) onions. Gently fry in butter, margarine or olive oil in a pan with a lid over medium heat for 15 minutes, stirring occasionally. Add water if the onions begin to stick.

While the onions cook, make white sauce: Melt 1 tablespoon butter or margarine in sauce pan over medium heat. Add flour and stir until completely combined with the butter until the mixture begins to bubble. Add the milk all at once, salt and pepper to taste. Stir constantly until the sauce thickens, about 5 minutes.

Meanwhile, spread in pie crust. When onions are ready, add the white sauce, add ham, if using, and pour into pie crust. Garnish with grated cheese and bake 30-40 minutes of use at 350 ° until brown and champagne on top.