Cheese and onion pie
12 servings
60 minutes
Cheese and onion pie is a fragrant and rich dish from German cuisine, where the combination of simple yet rich flavors is appreciated. The delicate puff pastry forms a crispy base, while caramelized onions soaked in cream and spices give the pie a sweet depth. Grated cheese baked to a golden crust adds richness, and the slight bitterness of cumin provides zest. This pie is perfect for both a cozy family dinner and a festive table. Its softness and tenderness make it a wonderful complement to a glass of dry white wine or warm herbal tea. In Germany, it is often served in autumn when fresh onions acquire special sweetness and cheese warms on cool days.
1
For this pie, you can use ready-made puff pastry or make it yourself. There are many recipes for puff pastry, and I dare to suggest a recipe for quick puff pastry below (which may be quite well-known).
2
Slice the onion into half-rings 0.5 cm thick. Steam in oil preheated in a deep skillet or saucepan. Let cool.
- Olive oil: 50 ml
- Onion: 1 kg
3
At this time, prepare the dough or roll out the ready dough. Grease the baking tray with oil and place the dough on it.
- Olive oil: 50 ml
- Fresh puff pastry: 500 g
4
Spread the cooled onions evenly over the dough, sprinkle with pepper, cumin, and a little salt. Top with a thick layer of grated hard cheese (preferably on a fine grater). Sprinkle with cumin again.
- Onion: 1 kg
- Ground black pepper: to taste
- Caraway seeds: 2 teaspoons
- Sea salt: to taste
- Grated cheese: 400 g
- Caraway seeds: 2 teaspoons
5
Mix cream, egg yolks, and spices (cumin, pepper, Provençal herbs), salt to taste in a deep bowl and pour over the pie.
- Cream 25%: 200 ml
- Egg yolk: 4 pieces
- Caraway seeds: 2 teaspoons
- Ground black pepper: to taste
- Sea salt: to taste
6
First, preheat the pie in an open oven for 5 minutes, then bake at 180–200 degrees for about 30 minutes until golden cream color. Serve warm.