2 pieces store-bought pastry
3 large onions, roughly sliced
2 Tablespoons unsalted butter
½ cup water
Salt and freshly ground pepper
2 cups (8 ounces) extra sharp white cheddar cheese, coarsely grated

Preheat the oven to 350° F.

Heat the butter in a large saucepan or Dutch oven.  Cook the onions over medium low heat for 10 minutes, without coloring. Stir in ½ cup water, salt and freshly ground black pepper and cook over medium heat without coloring until almost all the liquid has evaporated. Remove the onions, spread out onto a plate and set aside to cool.

Line the bottom of an 8-inch tart pan with removable bottom with parchment paper.  Then line the tart pan with one of the pieces of pastry, leaving any excess pastry overhanging the edge.

Cover the base of the pie with half of the onions and then cover with half the grated cheese.  Repeat the layering process until all of the mixture is used up.

Brush the edges of the pastry case with milk and place the other piece of pastry on top.  Seal the edges by pressing them together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make three or four small incisions into the center of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect.

Place the pie into the oven and bake for 40-50 minutes, or until golden-brown. Remove from the oven and leave for a good 20-30 minutes before unmolding and cutting into generous wedges.  Serve the pie warm or at room temperature (not piping hot).  Yield:  4 servings.