Our current Cook the Books Club selection is the novel Mrs. Quinn’s Rise to Fame by Olivia Ford1. The novel tells the story of Jenny Quinn, an elderly British woman who competes in a television baking show. Parallel to the narration of the show’s recording, there unfolds a story from her youth. Just like she kept her application to the baking show a secret from her husband, Jenny had not told him about that part of her life that had left a deep scar. Readers can guess what happens in both the present and the past narrative thread. A light read for fans of baking shows interested in taking a peak behind the scenes.
While listening to the novel I kept wondering whether the characters ever ate anything besides sweets. Finally a savory dish was mentioned: cheese and onion pie, which Jenny’s father makes for her (thank you, Claudia for catching my incorrect attribution!) father. While the pie is way too rich, it got me thinking about preparing something in which onions would take center stage. I like onions and use them liberally in my cooking, particularly fresh onions in the spring and summer, and sweet varieties like Walla Walla, which are readily available at the local farmers’ markets.
A search for recipes with roasted onions and cheese brought me to Tennessee onion casserole3, a dish I had not encountered before. Still too rich for my taste, but the preparation was intriguing. I made several versions and the one below is my favorite. I adapted the original recipe in several ways to make a smaller, lighter dish, and also added a personal touch: roasted sweet peppers (peperoni dolci arrosto), which contribute color and add their special note to the flavor (sapore), making it more complex.
When peppers are in season, I purchase a variety of them. Roasting them is a kind of ritual I follow once I get home from the farmers’ markets.
Here are the sources of the ingredients used in the various rendition of this recipe, purchased at local farmers’ markets or farm stands:
- sweet peppers: Happy Hearts Farm, Luna Farm, Shakefork Community Farm
- Walla Walla onions: Flood Plain Produce, Neukom Family Farm, Shakefork Community Farm
Choose a hard cheese with a decisive flavor that can stand its ground with the intense flavor of onions. I like California-made Fiscalini San Joaquin Gold.
Ingredients
Equipment
Method
- Heat the oven to 375 F / 190 C.
- Place the sweet peppers on a baking sheet. Roast for 15 minutes, then turn the peppers 180 degrees.
- Roast for 15 more minutes, then turn the peppers. Repeat after 10 minutes. The peppers are ready when their skin has turned dark and is detaching in places. If necessary, continue roasting for a few more minutes.
- Put the peppers in a sealed container or paper bag to steam, then peel off the skin, discard the stem and seeds, and the liquid they release. Set aside until ready to use (refrigerate if more than a day)
- Cut the flesh into ½ inch / 1.25 cm-squares and transfer to a bowl.
- Peel the onions and cut them into 1/4 inch / 6 mm slices crosswise. Halve the slices if they are large. Separate each slice into rings. Place the cut onions in a large bowl.
- Sprinkle the onions with the spices and sea salt. Mix well.
- Heat the oven to 350 F / 176 C.
- Line the bottom of a 9-inch / 23-cm square cake pan with parchment paper.
- Evenly distribute half the onions on the bottom of the pan.
- Evenly distribute 2/3 of the cheese on the onions.
- Evenly distribute the rest of the onions, then sprinkle with the rest of the cheese.
- Loosely cover the pan with foil and place in the oven.
- Bake for 40 minutes.
- Take the pan out of the oven and remove the foil. Evenly distribute the roasted peppers on the onions.
- Put the pan back in the oven and bake for 20-25 minutes.
- Remove the pan from the oven. Let it rest for 2 minutes. Cut and serve immediately.
Besides hot from the oven, I have also eaten a portion of this dish at room temperature, alongside a green salad.
1 The book’s page on the publisher’s website
2 Recipe for Cheese and Onion Pie on the BBC website
3 Recipe for Tennessee Onion Casserole on Simply Recipes
Click on the Play button to hear me pronounce the Italian words mentioned in the post
This is my contribution to the current selection of our Cook the Books hosted by Claudia of Honey From Rock. (You can find the guidelines for participating in the event on this page.)
Thanks Simona! As usual you bring together vegetables and herbs in unique and delicious combinations, with due attention to color as well!
You’re welcome, Claudia. It is always a fun challenge
I like your adapted version. (But Claudia’s dish looked amazing, too.) Onions and peppers always remind me of outdoor festivals and fairs! I guess because of the sausage sandwiches that I always seek out there. Beautiful recipe, as always!
I agree with you, Debra, Claudia’s pie looks beautiful. One could serve my dish as a side to sausages, a kind of deconstructed sandwich. Thank you!