- Category: Main Dish
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 12 tablespoons butter, cut into 1/4 inch cubes (1 1/2 sticks)
- 1/2 cup ice cold water
- 2 lbs onions, sliced
- 1/2 stick butter
- Cut the butter into the flour with a pastry blender or your hands, leaving large irregular chunks. Then, mix in the water with a fork, adding it in gradually, careful not to overwork. Split into two balls and wrap with plastic and refrigerate at least an hour (can be overnight).
- While the dough is chilling, in a large flat bottom pan cook the onions, butter, and rosemary down for about half an hour until they are nice and soft.
- Roll out the dough, cover with onions, turn up the sides, and bake at 375F for 45-50 minutes.