Onion pie with sour cream and nutmeg
6 servings
240 minutes
Onion pie with sour cream and nutmeg is a true embodiment of French cuisine, combining simplicity and sophistication. Its history traces back to traditional village recipes where onion, accessible and aromatic, played a key role. The soft crumbly dough complements the delicate filling of caramelized onions mixed with thick sour cream and spicy nutmeg. This pie enchants with its rich flavor featuring subtle sweet-spicy notes, while the crispy crust adds textural pleasure. It serves well as a standalone dish for a cozy dinner or as an exquisite appetizer alongside a glass of white wine. Its warm, rich taste fills the home with a sense of comfort and joy, and each serving is a harmony of simple ingredients transformed into a true culinary masterpiece.
1
Knead the dough by hand from flour, 1/4 teaspoon of salt, and 125 grams of butter. Add 3 tablespoons of sour cream. Knead the dough until it stops sticking to the dish.
- Wheat flour: 1 glass
- Salt: 1.5 teaspoon
- Butter: 200 g
- Sour cream: 1 jar
2
Roll the dough into a ball and refrigerate for 3 hours.
3
For the filling, slice the onion into very thin rings. Add salt, sugar, pepper, and sauté in butter until soft.
- Onion: 1 kg
- Salt: 1.5 teaspoon
- Fine white sugar: 0.5 teaspoon
- Ground black pepper: pinch
- Ground red pepper: pinch
- Butter: 200 g
4
Whisk the eggs, sour cream, and nutmeg, then mix with the onion.
- Chicken egg: 4 pieces
- Sour cream: 1 jar
- Nutmeg: 0.1 teaspoon
5
Roll out the chilled dough on a greased baking tray, forming edges.
6
Place the filling on the dough.
7
Bake in a preheated oven at 180 degrees for 35-40 minutes (until golden brown crust forms).