FIREFLY MAMA COBB’S FIG AND ONION PIE
- Kitchen Overlord
- May 3, 2016
- 1 min read
Burn the bread, boil the tea, You can’t take this pie from me.
1 baked frozen pie crust 3 large yellow onions 2 large white onions 1 large purple onion 2 tbsp Herbes de Provence 1/4 cup olive oil 1 bag black mission figs 1 tsp salt 1 cup red wine 2 tbsp honey 1 tsp cinnamon
Mix red wine, honey and cinnamon.
Cut off fig stalks. Slice figs in half lengthwise and soak them in the wine mix.
Peel and slice all your onions.
Over a MEDIUM heat (no hotter!) slowly caramelize the onions. This will take about 45-60 minutes. Don’t rush or mama won’t send you another cunning hat. Stir every 3-5 minutes to keep the onions from burning.
When the onions are dark golden brown and caramelized, add the Herbes de Provence (or your own favorite herb blend) and salt. Mix well and keep cooking another 2-3 minutes.
Tightly pack the onion mix into the pie shell.
Neatly top the onions with rings of sliced figs.
Wrap the edge of the pie crust in aluminum foil.
Bake at 350F for 25 min.
Serve hot with other colonial staples like a hearty plate of brown lentils, beans and rice, or your last can of high calorie protein paste.
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