Onion pie with anchovies
4 servings
50 minutes
Onion pie with anchovies is a vibrant dish of French cuisine rooted in Provençal traditions. Its flavor unfolds with a delicate blend of caramelized red onions, savory anchovies, and capers, complemented by a light crispy puff pastry crust. The aroma of red dry wine and butter adds special depth to the pie, making it an ideal choice for exquisite aperitifs or cozy dinners. This is not just a pie — it's a culinary journey to sunny Provence where each ingredient enhances the other, creating a harmony of flavors. Serve slightly cooled to allow all aromas to develop and enjoy this exquisite yet simple French masterpiece.
1
Place parchment paper on the baking sheet, spread the dough, and let it rest for 15 minutes in a warm place; peel and slice the onion into thin feathers, chop the anchovies finely.
- Red onion: 350 g
- Anchovies: 10 g
2
Heat 5 tablespoons of olive oil in a pan, sauté the onion over medium heat for 8 minutes until golden.
- Olive oil: 90 ml
- Red onion: 350 g
3
Pour 200 ml of red dry wine and evaporate for 15 minutes on low heat.
- Red dry wine: 200 ml
4
Add capers, anchovies, butter, mix, heat for 1 minute, and remove from heat.
- Capers: 40 g
- Anchovies: 10 g
- Butter: 50 g
5
Shape the dough into a rectangle with your hands, slightly fold the edges, and prick the entire surface of the dough with a fork.
6
Place the onion on the dough and bake in a preheated oven at 180 degrees for 20 minutes, 7 minutes before it's done, brush the edges of the pie with an egg, lightly beaten with a fork.
- Red onion: 350 g
- Chicken egg: 1 piece
7
Let the pie cool and serve.