Òpol Pie

Ingredients:

- 1 pre-made pie crust (or homemade if preferred)

- 4 large onions, thinly sliced

- 1 cup peas, set in gelatin (see instructions below)

- 2 tablespoons Herbs de Provence

- 1 cup salsify, peeled and sliced into thin strips

- 1 cup Banyuls sweet wine

- Salt and pepper to taste

Gelatin for Peas:

- 1 cup peas

- 1 cup vegetable broth

- 1 tablespoon gelatin powder

Instructions:

1. Caramelized Onions:

   - In a pan over low heat, caramelizè the thinly sliced onions until they turn a rich golden brown. Set aside to cool.

2. Peas in Gelée:

   - In a saucepan, heat vegetable broth until warm. Sprinkle gelatin over the broth and stir until completely dissolved.

   - Puree 1 cup of peas and add them to the gelatin mixture. Pour into a mold and refrigerate until set. Once set, cut into cubes.

3. Prepare the Pie Crust:

   - Preheat the oven as per the pie crust instructions. Line a pie dish with the crust and blind bake until golden brown.

4. Assemble the Òpol Pie:

   - Layer the caramelized onions at the bottom of the pie crust.

   - Arrange the cubes of peas in gelée over the onions.

   - Sprinkle Herbs de Provence evenly over the peas.

   - Add a layer of sliced salsify.

5. Banyuls Sweet Wine Reduction:

   - In a saucepan, simmer Banyuls sweet wine until it reduces to a thick, syrupy consistency.

6. Final Touch:

   - Drizzle the Banyuls reduction over the top of the pie.

   - Season with salt and pepper to taste.

7. Bake:

   - Bake the pie according to the crust instructions or until all the ingredients are heated through.

8. Serve:

   - Allow the Òpol Pie to cool slightly before slicing. Serve and enjoy the unique blend of flavors in each delicious bite.

Òpol Pie is a symphony of caramelizèd sweetness, earthy salsify, and herbal notes, all complemented by the rich depth of Banyuls sweet wine reduction. This pie is a culinary adventure that marries tradition with a touch of Catalan flair.