18th Century recipes for Onion Pie and French Canadian Pea Soup
- Yeast dough, for crust homemade or store bought
- 4 cups diced onions
- 3 tablespoons butter or safflower oil
- 2/3 cup diced slab bacon
- 4 large eggs
- 1 cup sour cream or yogurt
- 1 teaspoon caraway seeds
- 1 pound yellow peas
- 1/2 pound salt pork or ham bone
- 2 3/4 quarts water
- 3 onions
- 2 carrots, diced into small cubes
- 2 to 3 bay leaves
- 1 teaspoon savory
- Salt and pepper
- Prepare yeast dough and let rise.
- Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes).
- Fry bacon, drain, and reserve.
- Preheat oven to 375 degrees F.
- Press down raised crust dough and roll out to 1/4-inch thick.
- Line an 8 1/2 by 14-inch pan with the dough.
- Roll the edges down and tuck under to form an even 2-inch rim.
- Let crust recover about 15 minutes.
- Then spread bacon and onions evenly over the bottom.
- Beat the eggs until lemon colored and combine with sour cream.
- Spread over onions.
- Scatter caraway seeds on top.
- Bake for 30 to 40 minutes.
- For the French Canadian Pea Soup: Soak peas overnight and drain.
- Put all ingredients into the pot.
- Bring to a boil for 2 minutes.
- Remove and let stand 1 hour.
- Put back onto the heat and bring to a boil.
- Lower heat, cover, and simmer 1 hour or more until peas are tender.
- Add salt and pepper.
- Reheat before serving.
- Usually tastes better second time around.
yeast, onions, butter, bacon, eggs, sour cream, caraway seeds, yellow peas, salt, water, onions, carrots, bay leaves, savory, salt
Taken from www.foodnetwork.com/recipes/18th-century-recipes-for-onion-pie-and-french-canadian-pea-soup-recipe.html (may not work)