Vidalia Onion Pie

1 recipe pie crust
1 medium Vidalia onion (or substitute another sweet onion variety)
5 large eggs
1/2 cup whole milk
1/2 cup cream (omit the cream and use more milk if you prefer)
1 tsp onion salt
1/2 tsp fresh cracked black pepper
1 heaped cup shredded sharp cheddar cheese, preferably white
 
Heat oven to 400 F.  Prepare pie crust.
 
Peel and slice the onion 1/8-inch thick.  Cut most of the rings into halves or quarters, while leaving a few slices whole for topping the pie.
 
Gently whisk the eggs to break them up, and whisk in the milk and cream.  Season with onion salt and pepper.
 
Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
 
Pour the egg and cream mixture into the pie crust; it should just fill it to the top.  Arrange a few whole onion slices over the top of the pie.  Put the pie on a baking sheet (this makes it easier to transfer to the oven) and bake for about 55-60 minutes, or until the pie is risen and golden brown.  If your oven bakes unevenly, rotate the pie halfway through.
 
Let the pie cool slightly and serve it nice and warm, or enjoy it at room temperature.  Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave.
 
Serves 8-10.
 
From The View from Great Island blog

Cinnamon (and maybe Raisin) Sourdough Bread

Dough:
1/2 cup (113g) sourdough starter, ripe (fed) or discard
3 cups (361g) unbleached all-purpose flour
2 1/2 teaspoons instant yeast
1 tablespoon sugar
1 1/4 teaspoons (8g) salt
1 large egg
5 tablespoons (71g) butter, softened
2/3 cup (152g) lukewarm water
 
Filling:
1/4 cup (50g) sugar
1 1/2 teaspoons cinnamon
2 teaspoons unbleached all-purpose flour
1 large egg, beaten with 1 tablespoon water
1/2 cup (74g) raisins (optional)
 
To make the dough:
Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.  Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.
 
To make the filling:
While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
 
Gently deflate the dough, and transfer it to a lightly greased work surface.  Roll and pat the dough into a rough rectangle approximately 6" x 20".  Brush the dough with the egg/water mixture and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge; this will make the log you're about to roll easier to seal.  Starting with the short end that's covered with filling, roll the dough into a log.  Pinch the ends to seal, and pinch the long seam closed.  Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.
 
While the dough is rising, heat the oven to 350°F.
 
Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.  The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.  Remove the bread from the oven, and gently loosen the edges.  Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust.  Allow the bread to cool completely before slicing.

Makes 1 loaf.

From King Arthur Flour