Swiss Onion Pie
10 servings
120 minutes
Swiss onion pie is a true embodiment of rustic culinary tradition brought into European gastronomy. Its history begins in cozy Swiss taverns where golden caramelized onions combined with tender creamy dough create a warm, rich flavor. The addition of crispy bacon and aromatic Swiss cheese adds zest and depth to the dish. This pie is perfect for cozy family dinners as well as festive gatherings. Its soft, creamy filling with a hint of onion sweetness harmonizes with the crunchy base, making each bite a true gastronomic delight. Serve it slightly warm, complemented by a fresh salad or a glass of white wine – and enjoy the authentic taste of Swiss cuisine.
1
Prepare the dough. In a food processor bowl, mix flour, baking powder, and 1/4 tsp salt. Add 8 tbsp softened butter and mix. Then pour in 1/4 cup of ice water and mix. Place the resulting dough on a work surface and roll it out. Wrap the resulting pancake in plastic wrap and refrigerate for 1 hour.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
- Unsalted butter: 11 tablespoons
2
Preheat the oven to 180 degrees. Sprinkle the work surface with flour and roll out the dough. Roll it out so that the diameter of the dough is larger than that of the baking pan (it's better to use a pan with a removable bottom). Place the dough in the pan, shape even edges, and chill for 30 minutes. Then use a fork to make holes in the dough, cover it with parchment, sprinkle dried beans on top, and bake in the oven until golden brown.
- Wheat flour: 1 glass
3
We are preparing the filling for the pie. Fry the bacon pieces over medium heat. Place the crispy bacon on a plate. Drain the fat from the pan, chop the onion finely, and sauté over low heat, seasoning with salt. Cook the onion until golden.
- Bacon: 120 g
- Onion: 650 g
- Salt: to taste
4
In a bowl, mix milk, cream, and eggs. Add cooked bacon, onion, and grated cheese. Season with salt, pepper, and add nutmeg. Pour the filling onto the dough and bake for 45-50 minutes at 180 degrees. Let the pie cool slightly and serve. Enjoy your meal!
- Milk: 1 glass
- Heavy (double) cream: 1 glass
- Chicken egg: 3 pieces
- Bacon: 120 g
- Onion: 650 g
- Swiss cheese (Emmental type): 120 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
