18th Century recipes for Onion Pie and French Canadian Pea Soup
- Onion Pie:
- 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
- French Canadian Pea Soup:
- 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.
Recipe courtesy of Old Fort Niagara