This savory onion pie is absolutely wonderful and incredibly versatile; it’s perfect for anything from a cozy breakfast to a sophisticated dinner. That’s the beauty of savory pies—they pair beautifully with almost any meal. Let’s get cooking!
Ingredients for the Onion Pie:
For the Crust:
- 1 large egg;
- 1 egg yolk;
- 1/2 tbsp salt;
- ¾ cup (approx. 175g) unsalted butter, softened;
- 3 cups all-purpose flour;
- 1/2 tbsp baking powder.
For the Filling:
- 3 large yellow onions, peeled and chopped;
- 1 cup heavy cream (or table cream);
- 1 tbsp salt;
- 3 large potatoes, peeled and cooked;
- Grated Parmesan cheese to taste.
How to Prepare:
Filling:
- In a blender, combine the cream, onions, and about half of the cooked potatoes;
- Pulse until smooth;
- Add the remaining potatoes and salt, then blend again until creamy;
- Pour the mixture into a saucepan over medium heat;
- Cook, stirring constantly, for about 10 minutes;
- Remove from heat and set aside to cool slightly.
Crust:
- In a large bowl, combine the flour and butter, mixing until crumbly;
- Add the whole egg, egg yolk, salt, and baking powder;
- Mix well until a smooth dough forms;
- Press the majority of the dough into the bottom and up the sides of a pie dish (a springform pan works best);
- Spread the prepared onion filling evenly over the crust;
- Roll out the remaining dough, cut into strips, and create a lattice pattern over the filling;
- Sprinkle generously with Parmesan cheese;
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes, or until golden brown;
- Serve warm and enjoy!
Pro Tip:
For a deeper, sweeter flavor, caramelize your onions in a pan before blending them.
Did you know?
This onion pie is a classic French dish known as “tarte à l’oignon.” Gaining popularity in the 16th century, it was often served at weddings and special occasions. Today, it remains a beloved, versatile staple enjoyed in variations all around the world.
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