Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store


Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit




[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]

Low Carb Luxury Recipe!
Onion Pie
with Roquefort, Prosciutto & Walnuts


Ingredients:

For Filling:
  • 2 Tablespoons olive oil
  • 2 white onions, very thinly sliced
  • 1/4 cup water
  • 3 oz Roquefort cheese, crumbled into small pieces
  • Salt and freshly ground pepper
  • 1/2 cup walnuts, coarsely chopped
  • 1 Tablespoon unsalted butter, melted
  • 1 egg, lightly beaten
  • 4 slices prosciutto ham, (about 1 oz each)

For Pastry Crust:
  • 4 scoops Whey Protein Powder
  • 1/2 cup softened butter
  • Pinch of salt
  • 4 teaspoons ice water

Place a baking sheet with sides in a freezer.

In a sauté pan over medium-high heat, warm the olive oil. Add the onions and sauté until golden brown, about 10 minutes. Add the water and continue to sauté until all the moisture evaporates, about another 5 minutes. Add the Roquefort cheese and continue cooking, stirring occasionally, until melted, about 5 minutes longer. Season only lightly with salt, if needed, and add pepper to taste. Stir in the walnuts, then spread the mixture out onto the chilled sheet pan. Place in the freezer until the onions cool down completely, about 10 minutes.

Preheat an oven to 450°F. Brush a baking sheet evenly with the melted butter.

Use this time to prepare pastry: Cut shortening into Whey Protein Powder and salt. Sprinkle on ice water. Toss with a fork. When evenly mixed, press dough flat (roll if necessary). Using the rim of a small plate about 5 inches in diameter as a guide, cut the pastry into 8 rounds. Discard the pastry scraps. Place 4 of the rounds on the prepared baking sheet. Brush their outer rims and tops with the beaten egg. Evenly distribute the cooled onion mixture onto the middle of each of the 4 rounds, leaving 1 inch (2.5 cm) uncovered around the edges. Place 1 prosciutto slice on top of each mound of the onion mixture. Cover each round with a second pastry round, making sure to pinch down firmly around the edges to seal in the filling. Brush the top of each "pie" with more of the beaten egg. Using a small, sharp knife, pierce the top of each pie once with a small slit.

Bake until golden brown, about 20 minutes. Remove from the oven and serve immediately. Serves 4.   7.5 grams net grams of carbohydrate per serving.

c o m m e n t s :
A staple of everyday French cooking, onions are a common ingredient in a variety of dishes featured on bistro menus. Embellished with Roquefort, prosciutto and walnuts, this recipe produces a somewhat more upscale version of the ever-popular onion pie. It is traditionally served either as a first course or alongside a crisp green salad for a light supper. We recommend you experiment with making the zero-carb crust a few times before using it for this dish, so it comes out "just right." I spray a bit of butter flavored Pam® on the crust tops before baking to keep the crust moist and give it a golden brown color and buttery flavor.






Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.