{"id":24727,"date":"2022-10-25T12:50:53","date_gmt":"2022-10-25T16:50:53","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=24727"},"modified":"2022-10-25T12:59:46","modified_gmt":"2022-10-25T16:59:46","slug":"my-take-on-colonial-onion-pie","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=24727","title":{"rendered":"My take on colonial onion pie"},"content":{"rendered":"
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Three days after I got home from Williamsburg, I couldn’t stop thinking about the onion pie at Chowning’s Tavern. So I made an onion pie.<\/p>\n

I used the concept from the recipe below. I didn’t use any eggs, though. I included a couple of Morningstar’s vegetarian breakfast sausage. <\/p>\n

Recipe for Williamsburg onion pie<\/a><\/strong><\/p>\n

Though sliced boiled eggs inside the pie doesn’t sound terrible, I think that the next time I make onion pie I’ll include some grated Gruy\u00e8re, the better to bind the layers of apples and vegetables. I was afraid that the pie would be dry, but the liquid that the apples and potatoes lost during cooking took care of that. A very slight dusting of potato starch inside the pie might also be an improvement.<\/p>\n

Except for the calories in the crust, there’s nothing at all unhealthy about onion pie. With a little tweaking, this kind of old-fashioned cooking could be just as healthy as the Mediterranean cooking that has become a kind of international standard for travelers. Our ancestors were right — mace and nutmeg are the perfect seasoning for this pie. While the pie was baking, my house smelled just like Chowning’s Tavern.<\/p>\n","protected":false},"excerpt":{"rendered":"

Three days after I got home from Williamsburg, I couldn’t stop thinking about the onion pie at Chowning’s Tavern. So I made an onion pie. I used the concept from the recipe below. I didn’t use any eggs, though. I included a couple of Morningstar’s vegetarian breakfast sausage. Recipe for Williamsburg onion pie Though sliced … Continue reading “My take on colonial onion pie”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-24727","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24727","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24727"}],"version-history":[{"count":5,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24727\/revisions"}],"predecessor-version":[{"id":24733,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/24727\/revisions\/24733"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}