In large skillet, heat oil over medium heat. Add onion wedges and cook, stirring gently to keep wedges intact, until lightly browned-about 5 minutes. Transfer onion wedges to bowl. Add butter and onion slices to skillet. Saute 5 minutes or just until wilted. Stir in thyme, salt and pepper. Reduce heat to low, cover and cook onions 10 minutes, stirring occasionally.

Meanwhile, heat oven to 400F. Line piecrust with sheet of aluminum foil and fill with uncooked fried beans or pie weights. Bake crust 5 minutes longer.

While crust is baking, stir flour into cooked onion slices until well mixed. Stir in water and cook onion mixture until thickened. Remove from heat. Spoon onion mixture into partially baked piecrust. Sprinkle with half of the Parmesan. Top with onion wedges and remaing Parmesan cheese.

Bake onion pie 35 minutes or until crust is golden brown and onions are browned on top. Cut into wedges and serve immediately.

Add a tomato and mixed greens salad and a fruit dessert to this savory pie to make a delightful supper.

Country Living/Jan/93