Onion Pie
12 servings
120 minutes
Onion pie is a fragrant and delicate dish of French cuisine that combines a crispy crust with a rich caramelized onion filling. This pie traces back to the traditions of the Alsace region, where onions are often used in baking. The combination of butter, sour cream, and cheese gives the filling a rich, velvety flavor, while the tender caramelized onion slices add sweet notes. Onion pie can be served as a standalone dish, warm or cold; its taste is even better revealed with a glass of white wine. A great choice for a cozy dinner or festive table, it impresses with its simplicity and elegance.
1
Prepare all the products.
2
Sift the flour.
- Wheat flour: 200 g
3
Grate the cheese on a fine grater.
- Hard cheese: 100 g
4
Melt 100 grams of butter in the microwave.
- Butter: 150 g
5
In a large bowl, mix melted butter, grated cheese, sifted flour, and an egg to knead a soft dough. If the egg is small and the dough is too dry, add 1 tablespoon of cold water.
- Butter: 150 g
- Hard cheese: 100 g
- Wheat flour: 200 g
- Chicken egg: 4 pieces
- Cornstarch: 1 tablespoon
6
Spread the dough by hand in a 26 cm diameter mold, create edges, and place the mold with the dough in the refrigerator.
7
Slice the peeled onion into quarter rings.
- Onion: 1 kg
8
In a large skillet, melt 50 grams of butter, add all the onions, 0.5 teaspoon of salt, and a tablespoon of sugar, mix well, cover with a lid, and simmer the onions, stirring, for about 15 minutes, then remove the lid to evaporate as much moisture as possible.
- Butter: 150 g
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
9
Transfer the onion from the pan to another dish to cool.
10
Mix sour cream and corn starch in a bowl to avoid lumps, add 3 eggs, 0.5 teaspoon of salt, and black pepper to taste, and mix everything thoroughly.
- Sour cream 25% fat: 200 g
- Cornstarch: 1 tablespoon
- Chicken egg: 4 pieces
- Salt: 1 teaspoon
- Freshly ground black pepper: to taste
11
Add the cooled onion and mix thoroughly again.
- Onion: 1 kg
12
Place the filling in the mold, smooth the top carefully, and put the pie in the oven. Bake for the first 40 minutes at 180 degrees, top-bottom mode, then reduce the temperature to 170–160 degrees and bake for another 25–30 minutes. If the top starts to burn, cover the pie with foil.
13
Let it cool a bit in the mold, then cut while warm.
