Onion pie. Onion pie - unusual baking recipes
The worst horror of childhood - onions - turned into my greatest love. And all thanks to onion pies. It's a miracle French cuisine literally captivated me.
The onions in these pies are not at all like that boring product that you have to “pick out”, like in childhood (if, God forbid, you come across it). There is nothing spicy, bitter or strong-smelling about it, it is a completely different taste, aroma and structure.
The onion pie has a slightly sweet, caramel filling and a crispy pastry. It's very tasty. This pie is good served with white wine as an appetizer.
Designed for a mold with a diameter of 28 cm:
Ingredients
Onion filling:
- 750 g onion
- 80 g butter
- 2 eggs
- 70 g Gruyère cheese (can be replaced with Cheddar)
- 0.5 tsp salt
- ground black pepper
For the test:
- 125 g wheat flour
- 100 g cold butter
- 5 tbsp. ice water
- pinch of salt
- flour for rolling out dough
How to make onion pie
Peel the onion and place in cold water for half an hour. It is better to change the water periodically. Then you won’t have to cry when chopping and stewing onions. Cut the onions in half lengthwise and then slice the onion into thin half rings. Large onions can be cut into quarters. Place the onion in a frying pan along with the oil, cover with a lid and place on low heat.
Simmer the onion over low heat for about an hour and a quarter, stirring occasionally, until the onion is soft (simmering time depends greatly on the type of stove, the thickness of the pan and other circumstances, so keep an eye on it). If necessary, add a little water during the process. The onion should not crunch under any circumstances. It should become slightly sweet and very soft, deeply stewed (so to speak). Leave to cool.
For the base you need to do shortbread dough. To do this, add salt to the flour and add chilled butter.
Using a knife, chop the butter and flour into crumbs. If you can't chop it well, grind it large pieces butter with flour with your fingers.
Add water to the crumbs and quickly knead the dough with your hands. The dough is ready once all the flour has been mixed in and it has come together into a ball, so don't knead the dough too long, it will become sticky and difficult to work with. Wrap the dough in film and refrigerate for at least half an hour.
Preheat the oven to 180 degrees. Remove the dough from the refrigerator. Sprinkle the dough and board with flour and roll the dough into a thin layer with a diameter slightly larger than the mold.
Transfer the dough into the mold. The dough should be very pliable and should transfer easily into the pan. Flatten the dough to form sides. Prick the bottom of the pan with a fork to prevent the dough from puffing up during baking.
Add grated cheese, salt, pepper and eggs to the cooled onion, mix everything well.
Post it onion filling into shape and smooth out. Place the pan in the oven on the middle rack.
Bake for about 35 minutes until the cake is lightly browned and the edges of the pastry should also become darker.
That's all. Cool and help yourself.
Characteristic of French cuisine onion pie combines a delicate sweetish filling and a thin, neutral-tasting crust. Baked goods are prepared in different ways - as a flour base in addition to shortcrust pastry puff pastry is often used, cheese is added to the filling or the surface of the product is covered with it, classic version"complicate" with all sorts of aromatic spices, herbs, smoked meats.
You can serve onion pie for lunch, dinner, in addition to soups, or just with a cup of tea. Don't be afraid large quantity onions in the filling - in progress pre-frying it becomes very soft, loses its characteristic bitterness and is almost not felt in ready-made baked goods.
Ingredients: 
For the test:
- sour cream - 50 g;
- butter - 100 g;
- flour - 180-200 g;
- baking powder - 1/2 teaspoon;
- salt - 1/3 teaspoon.
For the filling:
- onion - 300 g;
- raw smoked bacon - 50 g;
- butter - 30 g;
- vegetable oil - 2 tbsp. spoons;
- turmeric - ½ teaspoon;
- dried herbs - ½ teaspoon;
- salt, pepper - to taste;
- green onions- several feathers.
For filling:
- sour cream - 150 g;
- cheese - 100 g;
- eggs - 2 pcs.;
- salt, pepper - to taste.
Onion pie recipe with photos step by step
How to make onion pie dough
- Combine the butter that has melted at room temperature with salt. Add sour cream, which will soften the flour crust and make it more tender than the classic one. sand version. Grind the ingredients to a paste.
- Add flour and baking powder and knead into a soft, non-sticky dough.
- We form the base of the pie - put the flour mass in a baking dish with a diameter of 22 cm, stretch it into an even thin layer along the bottom, raise the side about 2 cm high. Place it in the refrigerator for 30 minutes.
Onion pie filling recipe
- We peel the onions and chop them into large and not too thin half rings. Heat the frying pan, add vegetable oil and butter, and add all the onions at once.
- Fry for about 15 minutes over moderate heat. The onion should soften very much and acquire a light golden color, but not darken or burn! Sprinkle lightly with salt/pepper.
- Add chopped in small pieces bacon, which will give the pie a very appetizing and persistent smoked smell. Mix everything and after a couple of minutes remove the pan from the heat.
- To fill, combine sour cream, eggs, finely grated cheese, turmeric and your favorite dried herbs. Add a pinch of salt and pepper.
- Mix the ingredients thoroughly.
- Pour the cheese and sour cream mixture into the mold with chilled dough. We immerse the fried mixture of onions and bacon into the viscous filling - we try to distribute it evenly over the entire area. You can sprinkle the pie with an additional portion of aromatic herbs on top.
- Place in an oven preheated to 180 degrees for about 35-40 minutes. The filling should thicken completely and acquire a pleasant golden hue.
- Sprinkle the finished pie with chopped green onions.
- Serve the hearty pastries warm or cool completely if desired.
Onion pie is ready! Bon appetit!
Onion pie is pretty popular dish. It's easy to prepare and the ingredients are even easier to find. At the same time, both children and adults will like it.
Classic French onion pie
For a classic French onion pie you will need:
- flour – 200 g;
- onions – 10 pcs.;
- butter – 250 g;
- sour cream – 50 g;
- cheese – 50 g;
- eggs – 2 pcs.;
- wine vinegar – 5 tbsp. l;
- salt – 1 tsp;
- sugar – 1 tbsp. l;
- mustard - by eye.
What does it consist of?
First you need to prepare the dough. The butter is chopped into small pieces and sent to flour, sour cream and eggs. Sugar and half a teaspoon of salt go there. The dough is kneaded well and formed into a ball.
The onion crumbles finely. Pour oil into the frying pan, in which the onions will be fried for about half an hour. Then pour in the vinegar, add sugar and salt, a little mustard and continue frying the ingredients. When the vegetable is cooked, you need to take out the dough and place it in a preheated oven.
When the dough is slightly baked, pour the filling onto the crust and smooth it over the surface. You can sprinkle with cheese, cover with a layer of dough and put it back in the oven.
The finished pie is taken out of the oven, removed from the mold and served for dinner.
Recipe with cream cheese
For this onion pie with cream cheese you need to prepare:
- flour – 200 g;
- salt - half a tsp;
- soda - half a tsp;
- butter – 150 g;
- sour cream – 50 g;
- processed cheese– 4 pcs.;
- onions – 4 pcs.;
- milk - a glass;
- eggs – 2 pcs.;
- sesame - by eye.
How to cook
While the onions are frying, you can grate the processed cheese on a fine grater. They rub easier if they have been in the freezer beforehand. Eggs, salt, sugar and other spices are added to processed cheese. Chilled onions are also poured here.
Flour, butter, sour cream, and soda are ground into crumbs, and then the stiff dough is kneaded into a ball. Next, it is evenly distributed in a mold with high sides and sent to the cold. It should be left a little to cover the pie.
Prick the dough several times with a fork to ensure it bakes evenly. It is placed in a preheated oven for 20 minutes, and then filled with filling. The pie is covered with the prepared layer, after which it is again sent to the oven. If desired, you can sprinkle with sesame seeds.
Onion puff pastry pie
Ingredients for onion puff pastry pie:
- Sunflower oil – 3 tbsp. l;
- onions – 3 pcs.;
- spices - by eye;
- sour cream – 50 g;
- cheese – 100 g;
- ready-made puff pastry – 500 g;
- eggs C1 – 2 pcs.
Step-by-step preparation
To begin, roll out the finished dough, distributing it evenly across the pan.
Peel the onion, wash, finely chop and fry over low heat, sprinkle with spices.
To prepare the filling: beat eggs with sour cream along with onions. Finely grate the cheese and pour it into the filling.
Pour the filling onto the base, distribute it evenly over the surface and cover with another layer on top. You can cover the pie with a mesh of pieces of dough.
Bake in the oven until done.
Cooking in a slow cooker
A pie in a slow cooker requires the following products:
- oil top quality– 200 g;
- flour – 200 g;
- sour cream – 300 g;
- salt - half a tsp;
- baking powder – 1 tsp;
- onions – 3 pcs.;
- eggs – 5 pcs.;
- Sunflower oil – 2 tbsp. l;
- greens - to taste;
- seasonings
Step-by-step cooking
Pour flour, salt, baking powder, butter into a bowl. All this is ground into crumbs. The second step is to add sour cream to the flour and mix everything well. Ready dough placed in film in the refrigerator.
For the filling, boil two eggs and chop them finely. The onion is also finely chopped and fried in oil until golden brown. The greens are crumbling. Onions, eggs, herbs and salt are thoroughly mixed in a bowl. Everything is sprinkled with seasonings.
The dough from the refrigerator is spread evenly over the multicooker bowl to a height of 3 cm.
The filling is poured onto the dough and poured over the filling. Bake for two hours in the baking mode.
Cool the pie in the bowl, otherwise it may fall apart when you try to take it out while it’s hot.
From shortcrust pastry
Making onion pie from shortcrust pastry is as easy as shelling pears; for this you will need to purchase the following products:
- flour – 200 g;
- salt – 1 tsp;
- butter – 200 g;
- water – 1 glass;
- onions – 3 pcs.;
- eggs – 3 pcs.;
- sour cream – 100 ml;
- pepper - by eye;
- greens - by eye.
How to cook properly
To prepare the dough, you need to add oil, salt, and water to the flour. After this, stir well, knead and put in the refrigerator.
The onion is peeled, washed, crumbled and fried until golden brown. At the end of cooking, add salt and pepper.
Sprinkle the eggs with seasonings and beat. Sour cream, herbs and fried onions are also sent there.
The dough should be divided into a couple of parts. One covers the bottom of the pan, the other closes the cake. The filling is laid out on the first layer, poured over with filling and covered with another layer of dough.
The pie goes into the oven and bakes until done.
Baking with kefir
Onion pie with kefir requires the following products:
- flour – 200 g;
- eggs – 3 pcs.;
- kefir – 100 ml;
- butter – 100 g;
- sugar – 2 tbsp. l;
- salt - half a tsp;
- baking powder – 1 tsp;
- greens - by eye.
Cooking steps
The greens are washed and finely chopped. The onions are also finely chopped and sent to the frying pan for frying. Several eggs are boiled and cut into cubes, then mixed in a plate with onions.
Flour is mixed with baking powder, water, salt and sugar. All this is mixed and kneaded into a stiff dough.
The mold is greased and covered with a layer of dough, topped with onions and eggs. All this is covered with another layer of dough. For beauty, you can grease the surface with yolk.
The pie goes into the oven and bakes until done.
Jellied onion pie
Ingredients for the jellied pie:
- flour - 1 glass;
- butter – 150 g;
- sour cream – 100 g;
- onions – 3 pcs.;
- salt – 1 tsp;
- eggs – 2 pcs.
How to cook
Liquid oil is used. Flour and sour cream are poured into it. At the same time, everything mixes well. The dough goes into the refrigerator.
Chop the onion and simmer in a frying pan until golden brown.
Cover the bottom with a layer of dough silicone mold. Sprinkle fried onions on it. Beat eggs, salt and sour cream. Pour this mixture over the pie. For taste, you can add grated cheese coarse grater.
Place in the oven.
Step-by-step recipe from Yulia Vysotskaya
The recipes are popular among housewives.
Pie ingredients:
- green onions – 2 bunches;
- puff pastry– 1 package;
- eggs – 2 pcs.;
- butter and olive oil – 1 tsp each;
- pepper - by eye;
- sea salt - by eye.
How to cook
Chop the onion fairly finely into oblique rings. Mix eggs with spices and mix with onions.
Roll out the dough and cut out two identical circles. Place a sheet of baking paper, greased with oil, on a baking sheet, and place the first layer of dough on it. Pour the filling, add another layer on top and pinch it all together tightly.
Grease the surface of the pie with butter, poke a couple of holes with a fork and bake in the oven until done.
Open Pie
For this recipe you will need:
- puff pastry – 1 package;
- onions – 2 pcs.;
- greens - by eye;
- cheese – 100 g;
- eggs – 3 pcs.;
- salt, pepper - by eye;
- non-fragrant oil - 2 tbsp. l.
Cooking method
First you need to defrost the dough and roll it out. Take a mold and cover its bottom with a layer, not forgetting about the sides about 3 cm high. Using a fork, pierce the dough in several places. Bake the base in the oven for 10-15 minutes.
Finely chop the onion and fry over low heat until golden brown. Boil and peel the eggs. Finely chop the greens, grate the cheese, chop the eggs finely and combine it all with fried onions. Salt and pepper for taste.
Place the filling on the base and level it out. For beauty, you can decorate the top, for example, with a mesh.
Place the pie in the oven to bake.
How to make leek pie?
Ingredients for a delicious pie:
- leeks – 2 pcs.;
- puff pastry – 1 package;
- butter – 50 g;
- eggs – 3 pcs.;
- sour cream – 100 g;
- salt, pepper, sugar - by eye;
- greens - optional.
Cooking process
Cut the onion into thin rings, fry, sprinkle with spices.
Defrost the dough and roll it out. One layer is laid out on the bottom of the mold, low sides are made 3 cm in height. Use a fork to make holes. The pan is baked for 10 minutes.
To fill, mix eggs, sour cream and beat well. On ready-made base The filling is laid out, everything is covered with filling and baked until done.
Step-by-step preparation
Defrost the dough, roll it out and spread it on the bottom of the mold, not forgetting the sides. In order for it to bake well, you need to make a couple of holes with a fork.
Peel the onion, rinse and finely chop. Then send it to fry slow fire until golden brown. Boil and peel three eggs. Then finely chop or grate. Wash the greens and chop finely.
To fill, mix sour cream, seasonings and one egg. Cover the surface of the dough with the filling and pour in the filling.
Cover the pie with a layer and pinch. Grease with oil, make a couple of holes and place in the oven.
Original onion pancake pie
Ingredients of the pie, which is considered an excellent addition to the Maslenitsa table:
- sour cream – 100 g;
- eggs – 6 pcs.;
- salt, pepper - by eye;
- greens - by eye;
- vegetable oil – 2 tbsp. l;
- onions – 2 pcs.;
- processed cheese – 300 g;
- hard cheese – 100 g;
- flour – 100 ml;
- milk – 250 ml.
How to cook
First you need to prepare the pancakes. To do this, mix 2 chicken eggs, half the available milk, flour, spices and chopped herbs. Pour in the butter and the remaining milk. It should work out homogeneous mass, reminiscent of low-fat sour cream.
To prepare the filling, peel and wash the onion, then chop thinly and fry. The remaining greens go there. Salt, pepper and eggs are added to the onion. The cheeses are grated and added there.
Each pancake is filled with filling. The baking dish is greased with oil and the pancakes are placed there. Sour cream is mixed with the remaining eggs and pancakes are poured with this mixture.
The last step is to send the pan with pancakes to bake for 30-40 minutes.
With anchovies and olives
A very unusual and tasty pie.
It will require:
- anchovies – 160 g;
- onions – 8 pcs.;
- leeks – 2 pcs.;
- tomatoes – 2 pcs.;
- olives (pitted) – 20 pcs.;
- vegetable oil – 4 tbsp. l;
- rosemary - sprig;
- spices - by eye;
- flour – 100 g;
- yeast – 1 tsp.
Cooking principle
Place the anchovies in boiling water for half an hour. Then rinse and divide into two parts. Dry on a napkin.
Mix flour with salt and yeast. Pour water and oil into it. Knead the stiff dough and leave to rise in a warm place.
Leeks and regular onions are washed and finely chopped. After which all the onions are fried over low heat for about five minutes. Rosemary is cleared from its branches and added to the onion. Turn the tomatoes into a pulp using a grater and also add to the onions. Salt and pepper everything and cook for some more time.
The dough is rolled out thinly and placed on the bottom of the mold, making sides about 3 cm.
The filling evenly covers the entire surface of the pie. Place anchovies and olives on top nicely. The pie is baked for half an hour in the oven.
German Zwiebelkuchen has its roots in peasant feasts, where simple vegetables, which were in abundance, turned into a delicacy. Imagine the cramped streets of southern Germany and the German-speaking part of Switzerland, saturated with such an alluring, mouth-watering aroma of baked onions!
How to cook
Before you figure out how to make onion pie, you need to understand what it is. Traditionally this is called open baked goods made from yeast or shortbread dough with sour cream and onion filling, which is sold at fairs and festivals where the new wine harvest is presented, starting at the end of August. Every housewife is happy to generously treat visitors to this an unusual delicacy, adding your signature spices to your baked goods and additional ingredients. It is recommended to add a little cheese.
Recipes
Although Germany is considered the birthplace of the dish, the recipe for onion pie has undergone considerable changes over time and has absorbed the best that is in the culinary traditions of other countries. France, Italy and England can also boast of their traditional recipes. The basis of the dish is always the onion filling. You can choose the onion pie recipe that suits your taste.
Jellied
- Cooking time: 45 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for breakfast.
- Kitchen: homemade.
Onion pie aspic - a fragrant miracle on a quick fix. No need to bake the base several times, wait until it defrosts store-bought dough, knead, wipe off the flour after rolling out the next layer. Yogurt can be replaced with sour cream or kefir, as well as dill - with any greens. Knead it, pour it in - that’s the whole process of preparing this recipe, described step by step.
Ingredients
- natural yogurt – 400 ml;
- flour – 300 g;
- butter – 150 gr.;
- chicken egg – 4 pcs.;
- green onions – 300 g;
- dill – 50 g;
- baking powder for dough – 10 g;
- sugar – 1 tbsp. l.;
- salt, pepper – 5 g.
Cooking method
- Let two eggs boil. Prepare and chop the onion and dill.
- Melt 120 grams of butter, add sugar and salt. Beat two eggs, pour in kefir.
- Mix flour with baking powder, add butter and kefir mixture.
- Soften the onion in a frying pan with the remaining oil.
- Mix soft onions with boiled egg and dill, salt and pepper.
- Grease a deep baking dish with oil. Fill with half the dough, arrange the onion filling in a fine mesh, and pour the rest into the mold.
- Bake for 35 minutes.
French
- Cooking time: 70 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: snack.
- Cuisine: French.
- Difficulty of preparation: easy.
The classic French onion pie is one of the many edible “attractions” of France. Traditional recipe will lift the curtain on Western cooking. Original marinade will give you a full sense of the sophistication of the dish. Impress your guests with your knowledge that will make this pie a staple treat. festive table.
Ingredients
- flour – 100 g;
- butter – 150 g;
- sour cream – 50 ml;
- onions – 6 pcs.;
- Parmesan cheese – 100 g;
- white wine – 50 ml;
- vinegar, white wine - 2 tbsp. l.;
- Dijon mustard – 5 g;
- honey – 1 tsp;
- yolk – 1 pc.;
- salt – 10 g;
- nutmeg – 5 g.
Cooking method:
- Add sour cream and yolk to the sifted flour; chilled butter, cut into cubes. Knead the dough.
- Divide the dough into two parts. Roll it out. The first layer must be cooled.
- Heat 50 grams of oil in a saucepan, add onion rings. Pour in white wine and simmer over low heat for 15 minutes, stirring occasionally.
- Add vinegar, mustard, honey and spices, and salt. Mix thoroughly.
- Transfer the layer from the refrigerator to a baking sheet and place in the oven for 5 minutes.
- Reduce the temperature to 170 degrees, take out the baking sheet - lay out the warm onion filling, sprinkle with pepper. Cover the top with the second layer.
- After 20 minutes you can serve.
With cheese
- Number of servings: 4 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for lunch.
- Cuisine: Italian.
- Difficulty of preparation: easy.
The taste and quality of onion cheese pie will depend on its main ingredient. You can choose different varieties cheese: from nut, cream, marinated and to spicy cheese with mold. Treat yourself by adding goat cheese, or cottage cheese, even feta and cheese are ideal. The rest of the cooking process is easy to learn, but for the first time keep it before your eyes step by step recipe.
Ingredients
- puff pastry yeast-free dough– 500 g;
- red onion – 3 pcs.;
- mozzarella cheese – 400 g;
- Parmesan cheese – 100 g;
- basil – 1 bunch;
- olive oil – 3 tbsp. l.;
- butter – 90 g;
- balsamic vinegar – 1 tsp;
- salt – 10 g.
Cooking method:
- Heat 50 grams of butter in a frying pan. Add chopped onions and salt to it.
- Reduce heat, add olive oil, simmer for 20 minutes, stirring.
- Place the first layer of dough on a baking sheet. First, pour in 200 grams of mozzarella, then the onion filling, then Parmesan. Cover with the second part of the dough and fold over the edges.
- Make a crosswise cut in the center. Place a piece of the remaining butter there and sprinkle the remaining mozzarella on top. Cover with foil.
- For the first 10 minutes, bake the cake at 200 degrees. Then lower the temperature to 170 and wait 10 minutes. Remove the foil and let the cheese brown thoroughly for another 10 minutes. The dish is ready.
From shortcrust pastry
- Cooking time: 40 minutes.
- Number of servings: 3 persons.
- Calorie content of the dish: 220 kcal.
- Purpose: for lunch.
- Cuisine: French.
- Difficulty of preparation: easy.
Open onion pie made from shortcrust pastry combines the most delicate filling onion and cheese with healthy spinach on a thin tart crust. Making tart at home is not that difficult. Although we are accustomed to seeing a dish with sweet filling, this is a misconception! Expand your culinary boundaries and offer a new dish to your household.
Ingredients
- previously defrosted spinach – 300 g;
- flour – 200 g;
- chicken egg – 5 pcs.;
- cheese – 100 g;
- sour cream – 200 g;
- butter (or margarine) – 100 g;
- onions – 150 g, green onions – 150 g;
- salt – 10 g;
- black pepper and ground nutmeg - a pinch.
Cooking method
- For shortbread dough, mix flour and butter room temperature, grind them into crumbs with your hands. Add an egg and half a teaspoon of salt.
- Form a ball of dough and leave it in the refrigerator for half an hour.
- Cut the onions into half rings, and finely chop the green onions. Spinach – squeeze out the water.
- Grate the cheese. Mix sour cream with the remaining eggs, add cheese and green onions, spices, and salt.
- Take the dough out of the refrigerator. Roll it out into a layer, place it in a tall baking dish, trim off the excess dough. Place in the oven for 10 minutes.
- When the tart is browned, first place the onion on the bottom, then the spinach. Then pour in the sour cream-egg-onion mixture. Return to the oven for another 15 minutes.
On kefir
- Cooking time: 15 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for breakfast.
- Kitchen: homemade.
- Difficulty of preparation: easy.
Onion pie with kefir (lukovnik) is another variation of the dish. A simplified, quick recipe with fewer calories. Offer it to your family for breakfast instead of the usual scrambled eggs. The dough turns out light and tender. At your discretion, you can sprinkle it with cheese or add hunting sausages to it, completely turning it into a lazy onion pizza in a frying pan.
Ingredients:
- kefir – 100 ml;
- flour – 150 g;
- chicken egg – 3 pcs.;
- green onion – 1 bunch;
- butter – 50 g;
- vegetable oil – 4 tbsp. l.;
- salt, pepper, soda – 5 g.
Cooking method:
- In a deep container, mix the sifted flour with kefir, one egg, and soda. The dough should be as thick as sour cream.
- Wash, then dry the onion with a paper towel and finely chop. Lightly fry on vegetable oil.
- Beat the remaining two eggs, salt and pepper, add onion.
- First pour the dough into a hot, deep frying pan, then add the filling. Let the dough set for a minute, then reduce the heat and cover with a lid. In 10 minutes it’s ready.
Puff
- Cooking time: 50 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for breakfast.
- Cuisine: French.
- Difficulty of preparation: easy.
Layered onion pie, or quiche with fried onions - culinary tradition Lorraine. It can be served hot or cold, as a main dish or as a quick snack At work. Vary the quiche Lorraine style with vegetables, chicken breast, smoked fish. The calorie content of the snack can be reduced by using low-fat cream or even replaced with an egg beaten with milk (as for an omelet).
Ingredients:
- puff pastry, previously defrosted – 250 g;
- onions – 4 pcs., green onions – 1 bunch;
- chicken egg – 4 pcs.;
- Gruyere cheese – 200 g;
- cream – 100 ml;
- champignon mushrooms – 100 g;
- salt, pepper, Provençal herbs – 10 g.
Cooking method:
- Roll out the dough, place it evenly in the mold, form the sides - and pierce the bottom with a fork several times.
- Beat eggs with cream, season Provencal herbs and a green onion.
- Heat the oil in a frying pan and add it onions– Saute the mushrooms until golden brown. First, fry them lightly, and then simmer for about five minutes, reducing the heat. Then you need to season with salt and pepper.
- Distribute the mushrooms and onions evenly in the mold (up to 3-4 cm high) with the dough, pour over the creamy egg filling, and sprinkle generously with cheese.
- Bake the onion pie for 30-35 minutes.
From Vysotskaya
- Cooking time: 40 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for dinner.
- Cuisine: French.
- Difficulty of preparation: easy.
Yulia Vysotskaya's onion pie is simple, unpretentious, and ideal for guests who are caught off guard. As a rule, necessary ingredients at hand. It is recommended to add dill if you like greens. Taking the recipe as a basis, you can experiment with the filling: the appetizer will still turn out crumbly, juicy, with a crispy crust - don’t spoil it!
Ingredients:
- yeast puff pastry – 250 g;
- leek – 500 g;
- chicken egg – 2 pcs.;
- butter – 1 tsp;
- olive oil – 1 tsp;
- sea salt – 5 g;
- freshly ground black pepper – 5 g.
Cooking method:
- Wash the onion, cut thinly, diagonally. Shake the eggs, mixing them with the onion. Salt and pepper.
- Roll out two layers of dough, cut into a circle shape of a suitable diameter.
- Grease the parchment with butter and place it on a baking sheet. Place one layer of dough on top. Spread the filling, leaving 1 cm from the edge.
- Cover with the second circle of dough, folding the edges. Lubricate it olive oil, and pierce the entire surface with a fork.
- Bake for half an hour.
With melted cheese
- Number of servings: 3 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for lunch.
- Cuisine: German.
- Difficulty of preparation: easy.
Diversity processed cheese allows you to implement the same recipe every time new way. Processed cheese with basil, with hunting sausages, with paprika, with herbs, with cheddar, dor blue - and this is just the beginning. And onion pie with melted cheese is a delicious treat that you can’t get tired of! We recommend putting the cheese curds in the freezer for 40-60 minutes before grating - this will make the process easier. Photos describing each cooking step are below.
Ingredients:
- flour – 250 g;
- butter – 125 g;
- sour cream – 4 tbsp. l.;
- onion – 150 g;
- chicken egg – 5 pcs.;
- processed cheese – 200 g;
- vegetable oil – 2 tbsp. l.;
- dill, parsley – 1 bunch;
- salt – 5 g;
- soda – 5 g.
Cooking method:
- For the dough, make a “crumb” of flour and melted butter. Next, stir in the sour cream, add baking soda and salt.
- Form the dough into a ball. Wrap cling film and place in the refrigerator.
- Boil 2 eggs, peel and cool. Grate the cheese and eggs on a coarse grater. Peel the onion, rinse along with dill and parsley, finely chop into strips.
- Fry the onion until golden crust, cool.
- Beat 3 eggs in a deep bowl, add the remaining ingredients, mix thoroughly.
- Take out the dough and roll it out not too thin. Transfer to form.
- Add the filling and cover with the edges of the dough. Bake for 45 minutes, depending on your oven - the dough should not stick to a toothpick. Let the pie cool.
In a slow cooker
- Cooking time: 60 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 187 kcal.
- Purpose: for lunch.
- Kitchen: homemade.
- Difficulty of preparation: easy.
The multicooker will make any dish suitable for healthy eating, and the onion pie in the slow cooker will bake evenly and not burn, as in some ovens. Modern housewives know how to cook open pie with a bow, but you can do a trick. Having previously divided the dough into two parts, we make a closed type of pie from the same dough and with the same filling that was planned for open version.
Ingredients:
- flour – 1 glass;
- egg, chicken – 3 pcs.;
- sour cream – 3 tbsp. l.;
- onions, onions – 4 pcs.;
- green onions – 1 bunch;
- butter, butter – 100 g;
- hard cheese (or suluguni) – 100 g;
- processed cheese – 100 g;
- salt – 5 g.
Cooking method:
- Grease the multicooker bowl with oil.
- Prepare the dough: soften the butter, add sifted flour, sour cream, and salt. Knead the dough, place it in the bowl, spreading it evenly with your fingers. We form the sides on the sides. We put it in the refrigerator.
- Make the filling: peel two types of onions, wash them, finely chop them. Three cheeses on a coarse grater, mix with onions and eggs.
- Place the filling on the bottom of the bowl and turn on the multicooker in the “baking” mode for an hour. Afterwards, open the lid and let the pie cool for 15-20 minutes. Sprinkle green onions on top.
Cooking secrets
No matter how the fillings or dough bases change, it is worth taking a more detailed approach to choosing the main ingredient. Here are some secrets for making pie with onions:
- Carefully select the onions themselves - if even one of them is slightly spoiled, this may affect the entire dish.
- Make sure there are no cuts or punctures in the shell - otherwise there may be bacteria in the bulb.
- If you add a little nutmeg During stewing, the product will acquire a pleasant aroma.
- To remove the characteristic bitterness, soak chopped onions in cold water. You can add a teaspoon of vinegar.
Video
Probably one of my favorite savory pies.
If you look at the French classification, then this is a classic quiche(French quiche), most similar to Alsatian. The main difference is that Alsatian uses leeks, while this one uses regular onions.
In principle, there can be many filling options. For example, eggplants, broccoli, peppers, dried tomatoes, and all this in different combinations - this is when we are talking about vegetable quiches. You can add bacon, brisket cheese, and I once ate this onion quiche with the addition of blue cheese. I liked it, although I am indifferent to this kind of cheese. But you never know what combinations of products your imagination will tell you. The main thing is the dough, something between puff pastry and shortbread, and the technology for making quiche itself.
The pie turns out wonderful, and how independent dish and as an addition to other dishes. Or as a snack option. You can eat a lot of it. And it doesn't get boring.
The amount of ingredients is given for one and a half doses. This is just enough for a standard Ø24 cm mold. It is most convenient to use a detachable one.
Important! The taste, texture and appearance of the dough, especially the dough, as well as the filling, are very dependent on quality sour cream, butter and flour. The sour cream from large producers, which is sold in all Russian stores, behaves below all criticism. Just like regular butter. Try to really buy good products. If anyone is interested, for my family I buy sour cream and butter from the Kaluga region - Medyn. Fortunately, they can be found in stores.
For the onion pie you will need:
Dough
- Butter. 200 grams.
- Flour 1½ cups.
- Sour cream 25% fat. 5 tablespoons.
- Salt. ½ teaspoon.
- Sugar ¼ teaspoon.
Filling
- Onions. 7-8 large onions. Approximately 1½ kg.
- Sour cream. 25% fat. 200 grams (1 cup)
- Eggs. 6 pcs.
- Salt. ½ teaspoon.
- Freshly ground black pepper. ½ teaspoon.
- Ground red hot pepper - depending on desired spiciness. from ¼ teaspoon.
- Sugar. With unsweetened onions. 1 level teaspoon.
The ideal option would be to take white lettuce onions. But most often there are regular onions in the house. It is also suitable for this type of pie, but when preparing the filling you will need to add a little sugar to it. I’ve never tried this with red onions, but I think it would work just as well.
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Cooking onion quiche
Preparing the dough:
Sift flour and salt into a bowl and add softened butter. I did this: I grated the butter from the refrigerator on a coarse grater and then put it in the flour. While this process is going on, the butter shavings after grating quickly have time to warm up to room temperature.
Chop the butter and flour with a knife until evenly mixed.
Add 5 tablespoons of sour cream to the dough.
And again chop with a knife until it becomes a smooth dough without any lumps.
Roll the dough into a ball, cover with film or put the ball in a plastic bag and put it in the refrigerator for at least 2 hours. It is better to leave it for 4 hours. Or even overnight.
Preparing the filling:
Cut the onion into half rings, not very thin - 3 millimeters thick.
In a deep and wide frying pan or wide saucepan, in a small amount of butter and enough high fire“grab” the onion.
The onion should not be fried until crisp, but rather simmered before caramelization begins. To do this, add a little onion in the pan and, in the case of unsweetened onions, add about 1 teaspoon of sugar.
Stirring, bring the onion to transparency, and, reducing the heat, continue to simmer it.
There are two main goals. First, you want the onions to start caramelizing. Secondly, you need to evaporate excess moisture from the onion as much as possible. When the onion begins to change color, darken and caramelize, remove the pan from the heat and leave to cool completely.
Break all 6 eggs into a suitable bowl. Add salt, black and red ground peppers and 200 grams of sour cream.
Using a whisk, stir the entire contents of the bowl until completely homogeneous.
Everything is ready for the filling.
Making a pie
Take the dough out of the refrigerator. Dust the bottom of the pan with flour or you can use baking paper.
Place the dough in the mold, forming fairly high sides. Make frequent punctures in the dough with a fork.
Place the onions from the frying pan into the pan and distribute evenly over the entire area of the dough.
Pour the egg-sour cream mixture on top.
Very carefully stir the onion under the liquid with a fork, the main thing is not to touch the dough or tear it and at the same time allow the eggs and sour cream to penetrate into the onion layer.
As an option, you can pre-mix the onion with the mixture, and put it all on the dough at once. This option, although simpler, is worse; the pie turns out less beautiful.
Place the pie in an oven preheated to 200°C for about 30-40 minutes.
When the pie turns golden and the dough is well baked, remove the pie from the oven.
Let it cool slightly and remove the cake from the mold.
If it doesn’t want to get out of the mold, although this is practically impossible - there is a lot of oil in the dough and it is problematic for the pie to stick to the mold, then you can do the following. Use a thin knife to place it between the cake and the walls of the pan. Cover the mold with something flat and hard - for example big dish or just a cutting board, the main thing is that a kind of lid covers the entire shape. Holding the mold with the resulting lid, turn the mold over - the cake will fall onto this lid.
Be very careful - upper part soft enough while hot, so the cake may lose some moisture appearance. Then, having removed the unnecessary form, we cover the pie with a serving dish and turn it over again. That's why springform preferable.
Or, alternatively, you can line the bottom with a large sheet baking paper, so that the paper hangs from the sides of the mold on both sides. Then, when the pie is ready, you can grab this paper and calmly remove the pie from the mold.
Then we serve it to the table.
But, it is worth recalling that, as often happens, after complete cooling, this pie tastes much better.
