2 tbsp oil (he recommends corn)
3 large onions, finely diced
1 cup soy milk
1/3 cup firm tofu, crushed by hand
1 1/2 tsp sea salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 tbsp unbleached flour
1 tbsp couscous
1 wholewheat pie shell in a 10-inch t, art shell
A Recipe for
Alsatian Onion Pie
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| Barbara Grizzuti Harrison |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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This Recipe for Alsatian Onion Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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This is a recipe for Alsatian Onion Pie from the recipe cookbook of Recipes-to-go (Dessert)
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Rice is born in water and must die in wine. |
| Italian Proverb |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
The way you cut your meat reflects the way you live. |
| Confucius |
Saute onions in oil (I added 1/2 cup water to prevent burning, or you
could substitute water for the oil to reduce fat), until translucent
and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and
flour until smooth. Then combine the onions, the soy milk mixture
and the couscous. Pour into the prepared pie shell. Bake in a
preheated oven at 350 degrees F for about 30 minutes.
Serves: 6
Alsatian Onion Pie Recipe brought to you by Recipes To-Go