Onion pie filling. Onion pie: best 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.

Onion Pie has a slightly sweet, caramel filling and crispy dough. 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 put it 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.

Place the onion filling in the pan and smooth it 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.

Pie with onion filling considered an excellent alternative sweet pastries. It is prepared on the basis of puff pastry, yeast, kefir or shortcrust pastry. And they often add to the filling boiled eggs, grated cheese, mushrooms and even minced meat. Today's publication presents a selection of recipes for jellied onion pie.

Classic version

Baked goods prepared using the technology described below are French national cuisine. It is made on the basis of simple shortcrust pastry and an amazing onion filling. To create it you will need:

400 grams of wheat flour.
Kilo onions.
150 grams of any hard cheese.
A teaspoon of baking powder.
Standard packaging of butter.
A couple of fresh eggs.
350 milliliters of sour cream.
Salt and aromatic spices.

Practical part

Melted but not hot butter and three tablespoons of sour cream are poured into high-grade flour saturated with oxygen, combined with baking powder. The fully prepared dough is evenly distributed over the bottom of the oiled pan, not forgetting to build low sides, and sent to the refrigerator.

After half an hour, fried onions are placed on it and the whole thing is filled with eggs beaten with sour cream. This semi-finished product is sprinkled with grated cheese and removed for further processing. heat treatment. The most delicious French jellied onion pie is baked at a moderate temperature for no more than forty minutes.

Option with bacon

Baking made using the technology described below successfully combines a thin neutral base and a juicy, slightly sweet filling. There is practically no onion taste in it. So she will a great addition not only for soups, but also for a cup aromatic tea. Before you start working with the products, see if you have on hand:

100 grams of unsalted butter.
50 milliliters of sour cream.
½ teaspoon baking powder.
About 200 grams of flour.
1/3 teaspoon table salt.

All these components are part of the dough, from which one of the most delicious jellied onion pies will be baked a little later. To make the filling you will need:

50 grams of smoked bacon.
A couple of large spoons of vegetable oil.
300 grams of onions.
½ teaspoon each of turmeric and dried herbs.
30 grams of quality butter.
Salt, ground pepper and onion.

The sauce that will be poured over the pie includes:

100 grams of any hard cheese.
150 milliliters of sour cream.
A couple of eggs.
Salt and spices.

Cooking process

First of all, you need to make the dough for one of the most delicious jellied onion pies. Thawed butter is ground with salt and sour cream. The resulting paste-like mass is mixed with baking powder and oxygen-enriched wheat flour. The fully prepared dough is distributed over the bottom of the oiled pan. round shape, not forgetting about the low, neat sides, and put them away on the refrigerator shelf for half an hour.

In order not to waste time, you can start preparing the filling. Onions cut into thin half rings are fried in a mixture of vegetable oil and butter. Salt, spices and pieces of bacon are added to the browned vegetable. Mix everything well and remove from heat almost immediately.

The chilled dough is covered with a layer of filling made from beaten eggs, sour cream, grated cheese, salt and spices. The top of the pie is covered with onion filling and sent for heat treatment. Cook it at moderate temperature for no longer than forty minutes. The browned baked goods are sprinkled with chopped green onions, cool and serve.

With cream cheese

Using the method described below, you can relatively quickly bake one of the most delicious jellied onion pies. The recipe for its preparation involves the use of a multicooker. And this significantly speeds up and simplifies the entire process. This time you will need:

A pack of quality butter.
A couple of glasses of flour.
250 milliliters of sour cream.
400 grams of onion.
A packet of baking powder.
400 grams of cream cheese.
3 eggs.
Salt and any spices.

To the melted but not hot butter add baking powder, 100 milliliters of fresh sour cream and oxygen-enriched wheat flour. All this is salted, seasoned and mixed. The fully prepared dough is placed in the refrigerator for half an hour.

After thirty minutes, it is evenly distributed over the bottom of the oiled multicooker bowl. All this is covered with fried onions and sprinkled with grated hard cheese. The resulting semi-finished product is poured with a sauce made from the remains of sour cream, eggs, a couple of tablespoons of flour, salt and spices. The device is covered with a lid and plugged in. One of the most delicious jellied onion pies is prepared in a multicooker operating in the “Baking” mode, without longer than an hour. The browned product is removed from the container of the device, cooled slightly and cut into portions.

Puff pastry pie

This recipe will probably be of interest to many busy women who have to combine office work with managing household. Baked goods prepared using it turn out no worse than those made using it. home test. To treat your family to one of the most delicious onion jellied pies, you need to take:

Half a kilo of puff pastry.
3 large onions.
3 eggs.
4 large spoons of sour cream.
Yolk of one egg.
100 grams of any hard cheese.
Salt, spices and vegetable fat(for lubrication).

Most of the thawed dough is placed in a well-oiled pan, not forgetting the sides, and covered with fried onions. A sauce consisting of sour cream, beaten eggs and grated cheese is poured on top. All this is decorated with strips of the remaining dough, greased with yolk and sent for subsequent heat treatment. Cook the pie at two hundred and twenty degrees for thirty minutes.

Kefir option

This pastry will certainly be appreciated by true lovers of unusual homemade dishes. It perfectly combines gentle kefir dough and aromatic onion-fish filling. To create it you will need:

200 milliliters of kefir.
Fresh egg.
Half a kilo of flour.
7 onions.
200 grams of herring.
1/3 teaspoon baking soda.

All these components are necessary for kneading the dough, from which one of the most delicious onion jellied kefir pies will be baked in the future. To create the sauce you will additionally need:

100 milliliters of cream.
Fresh egg.
100 milliliters of good mayonnaise.
Salt and spices.

Detailed instructions

Step #1. Combine kefir, soda and egg in a deep container.

Step #2. The resulting liquid is mixed with salt and oxygenated flour. The fully prepared dough is placed in a well-oiled form, not forgetting to create sides.

Step #3. Fried onions and chopped herring are distributed on top.

Step #4. All this is poured with a mixture of sour cream, mayonnaise, eggs, salt, seasonings and grated cheese.

Step #5. The resulting workpiece is sent for further heat treatment. Bake the product at standard temperature for no more than fifty minutes.

Spinach option

Using the recipe below, you can relatively quickly and easily prepare one of the most delicious jellied onion pies. This tender open baking It vaguely resembles a tart and will surely appeal to fans of French cuisine.

Required ingredients:

300 grams of spinach.
5 chicken eggs.
200 grams of flour.
200 milliliters of sour cream.
100 grams of any hard cheese.
½ standard stick of butter.
150 grams each of onions and green onions.
Salt, ground nutmeg and black pepper.

Process Description

The process must begin by creating a test. To prepare it, grind flour and soft butter in one bowl. Add an egg and half a teaspoon of salt to the resulting crumbs. Ready dough put it on the refrigerator shelf for half an hour, and then spread it over the bottom of an oiled pan and put it in a preheated oven for ten minutes.

Then half rings of onion are placed on the toasted base. Shredded spinach is evenly distributed on top. All this is poured with a mixture of sour cream, beaten eggs, grated cheese and green onions and put back into the oven.

Recently, when I went to YouTube in search of something new, I came across a video with a recipe for the most delicious onion pie. As a baking lover, I simply couldn’t pass up this interesting cooking video. This recipe attracts with its simplicity and budget. But, despite the ease of its preparation, the pie turns out amazingly tasty.

Ingredients:

200 grams of butter;
300 grams of flour;
6 tablespoons of 20% sour cream;
4 processed cheese(creamy);
6 onions;
4 eggs;
soda - 1 teaspoon + vinegar 9%;
salt, pepper, herbs.

Onion pie. Step by step recipe

We take butter, which must first be kept in the freezer. Grate it and mix the resulting shavings with flour until crumbs form.
Make a small depression and add sour cream.
Mix soda with vinegar. Let's add it to our future test. Salt.
Form a ball of dough with your hands. Packed in cling film and put it in the refrigerator. Preferably overnight, but if you don’t have this opportunity, keep it there for at least 2 hours.
Cut the onion into the thinnest half rings and saute it for sunflower oil. There is no need to make it golden: just bring it to a softened state. Add salt and pepper to taste.
Grate the cheeses onto coarse grater.
Mix the eggs until smooth. Add greens to them.
Transfer the finished onion into a container while it is hot, add the grated cheese and mix.
After the onions and cheeses have cooled, add eggs to them and mix everything again until homogeneous mass. The filling is ready.
Take any baking dish and grease it with sunflower oil.
We take the dough out of the refrigerator, cut off a third of it, and roll out the rest.
We put the dough into the mold, add the filling to it, and smooth it out.
We also roll out the remaining third of the dough and make the top crust for our onion pie. Be sure to seal the edges of the bottom and top crusts together to prevent the filling from leaking out.
Place our pie in an oven preheated at 160 - 170° and bake for 25 - 30 minutes.
About 5 minutes before ready, brush the surface of the pie with egg.
Remove the pie from the oven and let it cool.
You can eat!

Here is a recipe for a simple but very tasty onion pie that “Very Tasty” suggests adding to your personal culinary collection. Please your family - and bon appetit!

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.

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.

From the reader.

My name is Christina, I'm 24 years old. I live in Moldova in the city of Chisinau. I work in a bank, and in my free time I write articles. Sometimes I cook. Don't leave your husband and parrot hungry!

“This onion pie from the Lukov family is capable of moving even the most avid fan of this product to tears. According to the “ancient” family legend, it was first baked by Grandma Lukova. Although the family archives do not know exactly who is credited with the authorship of the onion pie, Grandma Lukova still ( even if she borrowed this recipe from somewhere) she put all her soul and the warmth of her hands into its preparation, and this, you see, can radically affect the taste and quality of the dish.

So, it started in the fifties of the twentieth century. Grandmother, then still the future Lukova, met grandfather and married him. The story tells that the grandmother had a fight with the grandfather and refused to talk to him, clean and cook. They didn’t speak for 2 whole days, but on the third day grandfather began to think carefully. The refrigerator is empty. A couple of eggs and a jar of sour cream sat sadly on the shelves. Grandfather decided to ask for forgiveness, and how!

I bought my grandmother a gold brooch with rubies for the entire bonus, but there was no money left for food. The brooch is, of course, gorgeous (my grandmother still keeps it), and my grandmother, of course, forgot all the insults, but she had to cook from something! The grandmother had to get out of it and look into the family reserves. Thus, from the ingredients at hand, the Lukovs created the most delicious onion pie. It just happened one day and it became an obligatory family tradition - to bake a pie on weekends and treat the whole family to it.

It is known from primary sources that onion pie in those days was prepared from 125 grams of margarine, 2 cups of flour, half a glass of sour cream, 3 eggs, salt, soda, quenched with vinegar and, of course, a piece of love put into the dough and 800 grams of hotly lamented onions. The recipe is simple and satisfying.

Mix everything and make a dough. Grease a baking dish with oil and sprinkle the bottom with breadcrumbs. Meanwhile, we get my husband to cut the onion into small cubes and fry until soft. Place the onion on top of the dough, salt and pepper to taste, and pour a mixture of 300 grams of sour cream and 3 eggs on top. Bake for 40 minutes. Serve it hot, cold, or in any form – it’s finger-licking good!

Every self-respecting woman from the Onion family modified the onion pie in her own way. Mom started using sour cream instead processed cheese. Aunt bakes amazing apple and onion pie, and I do it simply. When I don’t have time, I buy puff pastry and bake it in the pan for 20 minutes.

I'm preparing the filling from 300 grams of stewed leeks, 300 grams of green onions, 200 grams of grated cheese and three eggs. I pour the prepared mixture onto the puff pastry crust and bake for another 15-20 minutes.