This is deeeeeelicious!!

Filling:
4 medium red onions
1 T olive oil, or use all olive oil
1 T butter, or use all butter
salt and pepper, to taste
1 1/2 t fresh thyme leaves, or 1/2 t dried thyme
2 T grated sharp Cheddar or Gruyère cheese

Crust:
1/2 c grated sharp Cheddar or Gruyère cheese
1 2/3 c all-purpose flour (I used 1 c white, 2/3 c whole wheat)
1 t baking powder
1 t salt
1/2 c milk, more if using whole wheat
3 T butter, melted or olive oil
1 t dry English mustard
1 large egg, beaten

1. Make Filling: Peel onions, halve them, then cut each half into 4 segments each. Heat the oil and butter in the pan, then add the onions and cook over a medium-low heat, stirring regularly, for about 30 minutes. The onions should be soft and tinged with color (brown). Season with salt and pepper, then stir in the thyme. Turn into a pie dish, and scatter the 2 T of the cheese over the onions.

2. Preheat the oven to 400ºF.

3. Make crust: Put the cheese, flour, baking powder, and salt into a bowl and mix to combine. Pour the milk into a large measuring cup, then add the melted butter or oil, mustard, and egg. Mix well, then pour into the flour mixture. Mix to a dough using a fork, wooden spoon or your hands; it should be fairly sticky. Scrape out onto a floured counter, or onto parchment paper or a silicone mat and press into a circle slightly larger than the size of the pie dish. Transfer it to the dish, pressing it to seal the edges.

4. Put it in the oven for 15 minutes. Turn the heat down to 350ºF. Bake for 10 more minutes. The crust should be golden and crisp on top. Remove from oven. Let stand for about 10 minutes, then cover with a large plate and turn upside-down so the plate’s beneath and the pie plate on top. Place on a flat surface and remove the pie plate. The pie should slide out onto the plate.

Yum!