Braised onion pie

from Your Place or Mine? by Gary Mehigan and George Calombaris.

This is George’s recipe. My wife loved it. It was good, but I think the 4 hours it took wasn’t worth the effort.

Lots of onions, shallots, & leeks with some thyme and bay leaves cooked on medium high for 5 minutes, “then reduce the heat to low and cook until caramelised … approximately 45 minutes.” They weren’t caramelised after 90 minutes, so I increased the heat to medium high and another 40 minutes later there were starting to caramelise, but not even close to richly brown. Curiously the onions in the recipe photo are translucent white. I am not sure whether the onions were meant to be only braised per the recipe title, or caramelised per the instructions.

Then mix the onion mixture with equal parts ricotta and feta.

Then there is the laborious task of buttering (clarified butter) of the 18 filo pastry sheets.

Top with sea salt and then bake for a further 45 minutes.