My 8 year old daughter is part of a book club. It’s amazing to see these 3rd graders get so into these books – and of course the moms get into them as well. This is my first book club – I always heard about them, but I never had enough time – and since I really only read about food, I figured it wouldn’t be for me – unless I started my own “food book club,” but then who would I get to join me, since most of my friends laugh at the fact that I only read about food. So, when the invitation came for my daughter to join her friends in this book club, along with the moms, I decided it was finally time.
There are a few rules we have to follow – we all take turns hosting, and the host orders the pizza. That’s right – instead of slaving all day in the kitchen, you pick up the phone and order the pizza – DONE! Then, everyone else brings stuff to the host’s house – appetizers, drinks, salad, dessert, fruit…and anything else people can think of. My stand-by is the dessert – if all fails, I know I can always bring a dessert – and I am starting to feel like a dessert hogger – since we sign up in email, first come first server, and secure what we are bringing, so we don’t end up with just desserts – and nothing else except pizza.
This month I held my breath and replied appetizer. I had no idea what I was going to bring, but I wanted to give someone else a chance for dessert. I saw this recipe in Cooking Light – and even though it was very similar to pizza, I had to give it a try. I just love onions, especially the sweet ones. This was super easy – and it was excellent – it had a really beautiful soft onion flavor, and the crust (even though I cheated and used pre-made) was still fantastic around those onions. I was pretty full when it was time to eat the pizza, but that meant there was more leftovers for the host – or the host’s husband…which is always appreciated, especially in my house.
- 1 tablespoon olive oil
- 2 1/2 pounds onion, sliced
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
- 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
- 1 large egg, lightly beaten
Preheat oven to 425°.
Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.
Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.
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