Onion Pie with Gruyère

Baking and Desserts | Author's cuisine

⏳ Time

3 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Onion Pie with Gruyère

Ingredients

Wheat Flour - 7.4 oz
Margarine - 2.8 oz
Olive Oil - 7 tablespoons
Chicken Egg - 1 piece
Salt - to taste
Butter - 0.9 oz
Onion - 2 lbs
Gruyère cheese - 1.8 oz
Cream - 7 fl oz

Step by Step guide

Step 1

Prepare the dough two hours before you start making the pie. Sift the flour with salt into a bowl, add the butter cut into small pieces, and gently mix everything with your hands. Add the egg yolk and knead the dough until it resembles bread crumbs. Then gradually pour in 300 ml of water, constantly stirring the dough until it becomes smooth. Sprinkle the table with flour, knead the dough well, shape it into a ball, place it on a plate, cover with a towel, and refrigerate for 2 hours.

Step 2

Grease a pie pan with oil — it should be about 28 cm in diameter and at least 4 cm high. Roll out the dough into a circle and place it at the bottom of the pan; to avoid tearing the thin dough while transferring, you can use a rolling pin. Then press the dough with your fingers to cover the bottom and sides of the pan. Trim any excess dough along the edge with a knife. Prick the dough at the bottom of the pan with a fork in several places. Bake in an oven preheated to 356°F for 15 minutes.

Step 3

While the base is baking, slice the onions into thin rings. Whisk the egg white left over from making the dough. Remove the pan from the oven, brush the base with the egg white, and return it to the oven for another 5 minutes.

Step 4

Heat the olive oil in a pan, add the butter, and when it melts, add the onions and cook, stirring for 5 minutes until they become soft and translucent. Drain the excess oil, sprinkle flour into the pan, season with salt and pepper, and mix well. Add the cream and stir.

Step 5

Spread the onion mixture over the pie base. Sprinkle with grated cheese and bake for 25 minutes until golden brown. Remove the pie from the oven, let it cool slightly, then transfer to a large plate and serve warm.