French onion pie with onions
8 servings
60 minutes
French onion pie is a refined dish that embodies the nuances of traditional French cuisine. Its history traces back to simple rural recipes where onion, accessible and aromatic, became the main character. The delicate shortcrust pastry, rich filling of caramelized onions, creamy custard, and tangy cheese create a harmony of flavors: the sweetness of onions, creamy tenderness, and light spiciness. This pie pairs perfectly with a glass of white wine and fresh herbs. It can serve as both a standalone dish and an elegant addition to the dining table. French gourmets love to serve it warm to fully release all aromas while keeping the texture airy and appetizing.
1
Knead the dough by mixing flour with 50 g of butter and 3 tablespoons of sour cream. The dough should be firm and not stick to your hands. If necessary, you can increase the amount of flour.
- Wheat flour: 1 glass
- Butter: 50 g
- Sour cream: 5 tablespoon
2
Grease the mold with oil, place the dough in it, fold the edges, and put it in the refrigerator for about half an hour.
- Butter: 50 g
3
Salt the onion and fry until transparent (it's important that all the juice evaporates, otherwise the moist filling will soften the dough base). Let the onion cool.
- Onion: 0.5 kg
- Salt: to taste
4
Beat 3 eggs, 2 tablespoons of sour cream, a pinch of salt and pepper. Grate the cheese.
- Chicken egg: 3 pieces
- Sour cream: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 150 g
5
Take the mold with the test out of the fridge, place the chilled onion, pour in the beaten mixture, and sprinkle with cheese.
- Onion: 0.5 kg
- Chicken egg: 3 pieces
- Sour cream: 5 tablespoon
- Cheese: 150 g
6
Bake in a preheated oven for about 30 minutes at 180–200 degrees.