Ingredients

• For the filling/topping:
• 4 medium red onions
• 1 T olive oil
• 1 T butter
• salt and pepper to taste
• 1/2 -1 tsp herbs de provence
• For the scone dough:
• 6 oz (170.1 grams). Cheddar cheese, extra sharp, grated
• 1 2/3 c. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 c. milk
• 3 T butter, melted
• 1 T Dijon mustard
• 1 large egg, beaten

Directions

1. Preheat the oven to 400 F. Peel the onions, halve them, then cut each half into quarters. Heat the oil and butter in the pan, then add the onions and cook over medium heat, stirring regularly, for about 30 minutes until they’re soft and translucent and starting to brown. Taste the onions, and season with salt and pepper and the herbes the provence. Turn into a pyrex pie plate.

2. mbine the flour, baking powder and salt with 4 oz (113.4 grams). of the cheese in a bowl. In a measuring cup, combine the melted butter, milk and mustard, stir to combine, then beat in the egg. Make a well in the middle of the flour cheese mixture, dump in the liquid mixture, and stir, probably with your hands but a wooden spoon is fine, until the dough is cohesive and pretty sticky.

3. rinkle the remaining 2 oz (56.7 grams). cheese over the onions, pat and stretch the dough into a circle roughly the size of the pie plate and lay it atop the cheese and onions. Press and stretch the dough until it covers all the onions, and press the edges for a rough seal.

4. Bake 15 minutes, then turn the oven temperature down to 350 and bake another 10-15 minutes. The dough should be golden brown and crisp around the edges. Let cool for a minute or two, then turn out onto a plate and cut into wedges.

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