Fine Onion Pie
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 110 g butter, cold in pieces
- 1 pinch (s) salt
- 1 tablespoon sugar
For covering:
- 2 onions)
- 3 tablespoon butter
- 4 egg (s)
- 120 g cream
- 140 g milk
- 100 g cheese, Gouda, rated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Use a hand mixer to quickly mix the ingredients for the dough with the whisk until you have a mixture that looks like coarse sand. Do not knead too long, otherwise the dough will be tough and sticky. Chill for 30 minutes (I mostly do without that, but it works too).
- The dough is too crumbly to roll out. Therefore, carefully press into the greased form with your fingers. Prick the base several times with a fork and bake blindly at 220 ° C for about 10 minutes.
- Peel the onions, chop them roughly and sauté them in butter until they are soft (not glassy). Let cool slightly.
- Beat the eggs in a bowl, add milk, cream, grated cheese, a little nutmeg, salt and pepper and stir well.
- Spread the onions evenly on the blind baked base and pour the egg mixture on top.
- Bake at 175 ° C for about 30 minutes. It`s done when a knife stuck into it can be pulled out cleanly.
- Serve hot or cold. But it also tastes lukewarm!
- Since the cake takes a long time in the oven (after 30 minutes it is not always ready for sure), I often finish it in the MW after the base has been baked in the oven. That works perfectly, but then it doesn`t get such a nice color from above.
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