Hey Michael, I made the New Glarus Cheese and Onion Pie last night...

G

georgiarose

Well-known member
it came out good. I used some gruyere I already had, which was probably stronger than the Swiss in the recipe would have been. I liked it a lot. If I use the gruyere again, I would probably leave out the salt next time (although it was not too salty as it was). I also let the onions get a bit caramelized which I thought added to the flavor.

Thanks for a good recipe! Let me know when you try it how you liked it.

http://www.finerkitchens.com/swap/forum1/29710_Rec_New_Glarus_Cheese_and_Onion_Pie_from_Chef2Chef_newsletter__Not_T&T_bu

 
Hi GeorgiaRose. I also made it last night. My wife and I both liked it. The texture...

...was wonderfully light, and the flavor, though a bit subdued (as you said), was good.

I used a Boar's Head brand imported swiss cheese. I will cook the onions a bit longer next time. I might also garnish each slice with a bit of deep fried shallots, sliced very thin.

I will make this again. My wife is an onion-and-garlic queen, so this recipe keeps the royal court in a pleasant mood.

Michael

 
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