Sautéed Onion, Bacon & Thyme Pie
- 7 slices of bacon, coarsely chopped
- 1 medium onion, sliced
- 1 tablespoon butter
- Sea salt & freshly ground black pepper
- 1 egg
- ¼ cup heavy cream
- Few sprigs of fresh thyme, leaves only, discard stems
- 1 recipe Best Savory Pie Crust (recipe here)
- 1 egg, lightly beaten with a splash of milk or cream
- Preheat the oven to 425ºF (220ºC).
- Add the bacon to a 10-inch skillet over medium-high heat (no need to preheat the pan). Cook until crispy. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Spoon off all but 1 tablespoon of the bacon grease (see note).
- Add the onions and butter to the pan with the remaining bacon grease, and reduce the heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, until the onions are softened and deeply golden, 8 to 10 minutes. Set the pan aside, and let the onions cool for a few minutes.
- Whisk the egg and cream together in a medium bowl. Season with salt and pepper. Stir in the onions, bacon, and thyme.
- Roll out one of the pie crusts into a 9-inch circle. Fit it into an 8-inch pie plate.
- Spread the filling into the dish.
- Roll out the remaining crust into an 8-inch circle. Cut into 10 strips. Lay 5 strips an even length apart from each other over the filling. Lay the remaining strips on top in the opposite direction (perpendicular to the first set up strips).
- Trim the edges of the crust, and flute, or crimp closed as desired. Brush the top of the pie with the egg wash mixture.
- Bake for 15 minutes, then reduce oven temperature to 350ºF (180ºC). Bake for 23 to 25 minutes, until the crust is golden, and filling bubbly. Let cool for at least 5 minutes before serving, but also lovely eaten at room temperature.
- Use It Up: Bacon Grease 101
- Like any other oil, leftover bacon grease can be used to sauté, but it has the added benefit of infusing a smoky, porky flavor. It seriously ups your popcorn game if you use it to pop the kernels on the stovetop. It’s also the secret ingredient to my chili. I keep a jar in the fridge, and add to it whenever I make bacon.