Alsatian pie with onions and bacon
8 servings
75 minutes
Alsatian pie with onions and bacon is a true embodiment of French culinary elegance. Originating from the Alsace region, it combines the tenderness of buttery dough, the rich flavor of caramelized onions, and the appetizing saltiness of crispy bacon. This pie is not just a dish but a cozy memory of family gatherings and traditions. Its creamy filling with aromatic thyme adds softness and depth of flavor, while the crunchy crust completes the gastronomic harmony. An ideal choice for both everyday dinners and festive occasions, it pairs wonderfully with a glass of white wine. The Alsatian pie delights the taste buds and creates an atmosphere of French comfort and hospitality.
1
For the test, mix flour and soft butter, 0.5 tsp of salt, and water. I melted the butter.
- Wheat flour: 1.5 glass
- Butter: 125 g
- Salt: 1.5 teaspoon
- Water: 2 tablespoons
2
Knead the dough and place it in a 26 cm springform pan, forming edges.
3
Put in the refrigerator for half an hour.
4
Slice the bacon thinly and brown it in a hot pan.
- Bacon: 150 g
5
Place on paper towels to drain excess fat.
6
Clean the onion and cut it into thin half-rings.
- Onion: 4 pieces
7
Sauté it in the same pan as the bacon until translucent.
- Onion: 4 pieces
8
Mix bacon with onion, adding 1 tbsp of flour. Let it cool.
- Bacon: 150 g
- Onion: 4 pieces
- Wheat flour: 1.5 glass
9
Mix the eggs with cream, season with salt and pepper, and add chopped thyme.
- Chicken egg: 4 pieces
- Single cream 10% fat: 300 ml
- Salt: 1.5 teaspoon
- Ground black pepper: to taste
- Fresh thyme: 2 tablespoons
10
Place the onion-bacon filling on the chilled dough and pour everything with the mixture.
11
Bake in the lower part of the oven for 45-50 minutes at 200 degrees.
