Best Onion Pie
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 1 egg (s)
- 1 pinch (s) salt
- 2 tablespoon water
- 125 g butter, soft
For covering:
- 120 g bacon, streaky
- 3 onion (s)
- 100 g cheese (Gouda or Emmentaler)
- 4 egg (s)
- 100 ml whipped cream
- 100 ml crème fraîche
- salt
- Pepper, freshly ground
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- To prepare, preheat the oven. Grease the bottom of a tart pan or springform pan.
- For the dough, sieve the flour into a mixing bowl. Add the remaining ingredients for the dough and use a hand mixer (dough hook) to first briefly set the dough to the lowest, then the highest to form a dough. Shape the dough into a ball and roll it out into a circle (Ø approx. 34 cm) on a lightly floured work surface.
- Roll out two thirds of the dough on the base of the prepared tart or springform pan. Shape the rest of the dough into a long roll, place it on the dough base as an edge and press it against the mold so that an edge about 2 cm high is created. Prick the bottom several times with a fork. Put the tin on the wire rack in the oven and prebake the base for about 15 minutes.
- Top / bottom heat: approx. 200 ° C (preheated)
- Hot air: about 180 ° C (preheated)
- Gas: level 3-4 (preheated)
- Finely dice the bacon. Peel the onions and cut into half rings. Fry the bacon in a saucepan. Add the onions, sauté briefly and let everything cool down a little. Roughly grate the cheese or cut into slices. Mix the bacon / onion mixture with cheese, eggs, cream and crème fraiche and season with salt, pepper and nutmeg.
- Spread the topping on the pre-baked base with a tablespoon, slide it back into the oven on the wire rack and bake for 25 minutes at the same temperature.
- Serve the onion cake warm.
- Tastes great - even without bacon for vegetarians.
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