Upside-down onion pies
4 servings
30 minutes
Upside-down pies with onions are a refined dish of Russian cuisine that impresses with its harmonious blend of caramel sweetness and the spiciness of shallots. Their origin can be linked to culinary experiments inspired by the French Tarte Tatin. In these pies, the star is caramelized onion, which gains a rich flavor from the combination of sugar, butter, and spices. The flaky pastry, light and crispy, forms the base of this culinary masterpiece, turning the pies into a true gastronomic delight. The dish is perfect as an appetizer or main course, especially when paired with a light salad or refreshing drink. They should be served hot immediately after flipping to enjoy the full richness of flavor and texture.
1
You will need 4 baking molds with a diameter of 12.5 cm. Place them on a baking sheet and set aside.
2
Place the puff pastry on a lightly floured surface, roll it out slightly, then cut into 4 pieces 3 mm thick. Cut out 4 circles with special cutters or a plate, ensuring the circle's diameter is 2.5 cm larger than the baking molds. Let the circles cool for at least 30 minutes.
- Puff pastry: 375 g
3
Cut the onion in half and into rings. Trim them to be the same height. Set aside. Preheat the oven to 170 degrees. Fill a pot halfway with cold water and place it next to the oven.
- Shallots: 16 pieces
4
Mix sugar and 3 tablespoons of cold water in a small heavy saucepan. Place the saucepan over medium heat, allowing the sugar to dissolve, then turn up the heat and cook for 5-10 minutes until the mixture turns into amber-colored caramel. Do not stir the mixture, or the sugar will crystallize and clump. You can wet a cooking brush with cold water and carefully moisten the edges of the saucepan to prevent crystallization.
- Powdered sugar: 120 g
5
Mix cold butter with caramel (gradually, to enhance the caramel's flavor), then remove the pot from heat and lightly pepper. Pour an equal amount of caramel into each of the four molds. It will set immediately.
- Butter: 80 g
- Ground black pepper: to taste
6
Slightly salt the caramel, then place the onion with the wide side down. The number of onions that fit in the mold will depend on the diameter of the molds. On average, 8 halves should fit in one mold.
- Sea salt: to taste
7
Pierce the dough pieces with a fork (the more holes, the better). Place the circles of dough on the onion and tuck the edges. Bake for 20-25 minutes until the dough is golden brown.
8
Let the pies cool slightly, then cover each mold with a plate, flip the pie, and turn it out onto the plate. Serve hot.