Onion pie with gruyere
8 servings
180 minutes
Onion pie with Gruyère is an exquisite combination of caramelized onions, tender dough, and the rich flavor of Gruyère. This pie resembles classic French tarts and quiches, but its unique texture and aroma make it special. The onion, which becomes sweet and soft after sautéing, pairs perfectly with the cheese's sharpness. Gruyère is known for its nutty aftertaste and smooth, creamy consistency that turns the filling into something delightful. This pie is a magnificent dish for cozy evenings or festive dinners; it can be served as a standalone treat or alongside a fresh salad. Onion pie with Gruyère is a true gastronomic harmony that combines simplicity and elegance.
1
The dough should be made two hours before you start making the pie. Sift the flour with salt into a bowl, add the butter cut into small pieces, and gently mix everything by hand. Add the egg yolk and knead the dough until it resembles bread crumbs. Then gradually pour in 300 ml of water, constantly stirring the dough until it becomes smooth. Sprinkle the table with flour, knead the dough well, roll it into a ball, place it on a plate, cover with a towel, and send it to a cool place for 2 hours.
- Wheat flour: 210 g
- Salt: to taste
- Margarine: 80 g
- Chicken egg: 1 piece
2
Grease the pie pan with butter — it should be about 28 cm in diameter and at least 4 cm high. Roll out the dough into a circle and place it in the bottom of the pan; to avoid tearing the thin dough, you can transfer it using a rolling pin. Then press the dough with your fingers so that it covers the entire bottom and sides of the pan. You can trim excess dough from the edge of the pan with a knife. Poke the dough at the bottom of the pan with a fork in several places. Then send it to the oven preheated to 180 degrees for 15 minutes.
- Margarine: 80 g
3
While the base is baking, slice the onion into thin rings. Whisk the egg white left from making the dough. Remove the mold from the oven, brush the base with this egg white, and return it to the oven for another 5 minutes.
- Onion: 1 kg
- Chicken egg: 1 piece
4
Heat olive oil in a pan, add butter, and when it melts, add onion and cook, stirring for 5 minutes until soft and translucent. Drain excess oil, add flour to the pan, season with salt and pepper, and mix well. Add cream and stir.
- Olive oil: 7 tablespoons
- Butter: 25 g
- Onion: 1 kg
- Wheat flour: 210 g
- Salt: to taste
- Cream: 200 ml
5
Spread the onion mixture on the pie base. Sprinkle with grated cheese and bake for 25 minutes until golden brown. Remove the pie from the oven, let it cool slightly, then transfer to a large plate and serve warm.
- Onion: 1 kg
- Gruyere cheese: 50 g