It might sound strange, but it's good!

Ingredients

5 big onions (Vidalia works best, in my opinion)

1 stick of butter (unsalted)

Salt

Thyme (dried is fine)

1 lemon, zested and juiced

1 pie crust (pre-made is ok)

1 egg

Milk

Bay leaves

Bleu cheese (I used this one)

Arugula

Procedure:

Melt the stuck of butter in a wide, shallow pan with a lid on medium/medium-low heat. Add bay leaves. Slice the onions into strips, not rings. Toss the onions in the melted butter and salt, liberally. Add the juice and zest of one lemon and thyme, to taste. Cover the onions until the onions begin to sweat, but make sure the onions do not brown, tossing onions every 5 minutes or so. Adjust heat if necessary. Remove the cover and cook until onions begin to take on color (this could take a while, like an hour or so). Once the onions begin to caramelize, lower the heat a bit and re-cover the pan, making sure to move the onions every few minutes to prevent burning. Once the onions are the preferred depth of brown, remove from the heat. The onions should be moist, but not wet.

Press the bottom crust into a 9-inch pie plate and scatter bleu cheese crumbles across the bottom. Add the onions and scatter the remaining bleu cheese crumbles on top. Add the top pie crust and seal the edges with a fork, or by crimping and remove the excess with a knife. Beat 1 egg and a little milk together to make an egg-wash and coat the top pie crust with a thin layer of egg wash, using a pastry brush. Make sure to poke some holes for steam to escape. Bake the pie in a 425F oven until the pie is golden brown. To prevent excessive browning of the crust, cover it with a 1-2 inch wide strip of aluminum foil, 10 minutes into baking. When the pie is done, allow it to rest for at least 10 minutes. Serve with arugula.