Onion Pie

For the last two weeks my pregnant digestion has been longing for onion pie. The savory-sweetness of it, the flakiness of the crust, the baking aroma filling my kitchen — all of it has been filling my imagination the way only the cravings of pregnancy can. But it ain’t easy to cook anything with two toddlers hanging onto my legs, and it was only yesterday I finally had the chance to make it.

I have always been terribly sensitive to onions, but I love them so much that I cook with them anyway. Slicing and frying onions is something I do with frequent handwashings, wide open windows, and the occasional trip out to the fresh air. My eyes water insanely, and I stumble around blindly, feeling my way to the bathroom faucet to flush cold water in my eyes. The sensible thing to do would be to let Az the Considerate do the onions for me, but I am impatient, and I want to eat them as soon as I can.

I made two pies and baked a butternut squash and steamed some broccoli. I have been a lackadaisical cook lately, and Az never complains, but he was delighted to have a real supper. I ate almost an entire pie by myself. It was exactly what I wanted. For almost 16 entire hours afterwards, I had a much needed respite from morning sickness.

I don’t want to be too cliched about it, but I think pregnancy is a bit like cooking with onions. Inconvenient and time-consuming (my chopping skills are clumsy, bumbling and a little accident prone). Uncomfortable and tearful. And, let’s face it, I look ridiculous. But then that perfect pie sits on the table waiting for me, and it’s all worth it.

Recipe for Onion Pie

one pie crust (sometimes I make my own, but usually I just use the frozen kind)
4 to 6 medium yellow onions (the stronger, the better)
2 Tablespoons oil
2 Tablespoons flour
1/2 cup milk or cream
1/2 cup cheese (I think fontina tastes best, but you can use whatever you like)
2 eggs
salt and pepper

Slice the onions and fry in the oil over medium heat until the onions are soft and translucent. Add the flour and stir for one minute. Gradually add the cream and stir constantly until well blended. Stir in the cheese until melted. Remove from heat. Beat in the eggs and add salt and pepper to taste (a little salt really does improve this dish). Spoon the filling into pie crust and bake at 400 degrees F for 30 minutes or until the center is set.

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