French Onion Pie

In France, a sweet pie is typically called a "tart," while a savory one is known as a "quiche." This time, we present you with a recipe for the famous "quiche à loignon" or onion pie, which can be served as a warm appetizer, snack, or a standalone dish. It pairs wonderfully with a glass of good wine or a mug of homemade beer.

Details

Preparation Time: 25 minutes
Cooking Time: 80 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 6

Ingredients

Filling

1 spoon Butter, unsalted
2 spoons Oil, olive
700 g Onion, raw
0.5 teaspoons Salt, table
0.5 teaspoons Sugar, white
240 ml Soup base, beef, cube
2 spoons Alcohol, Whisky
pieces Spices, pepper, black
1 piece Egg, fresh
120 ml Sweet cream
60 g Cheese, groats
pieces Butter, unsalted

Shortcrust pastry

250 g Wheat flour, white, multi-purpose
0.25 teaspoons Salt, table
115 g Butter, unsalted
3 spoons Water

Steps

First, prepare the shortcrust pastry. Sift the flour into a bowl and mix it with salt. Add the cubed butter to the flour. Quickly rub the fat into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add cold water and quickly knead everything into a ball with cold hands, then flatten it into a disc.
Lightly grease a round pie dish (22 to 24 cm in diameter) with butter. Dust the work surface with flour and roll out the dough into a circle, approximately 28 cm in diameter. Carefully place the rolled-out dough into the prepared dish; gently press it against the bottom and sides of the dish with your fingers and prick it with a fork in several places. Trim the excess dough using a rolling pin. Store the dish with the dough in the refrigerator.
Filling: Peel the onion, halve it, and slice it thinly. Heat oil and butter in a large pan. Add the onion and stir lightly to coat the slices with fat, then reduce the heat to medium, cover the pan, and slowly sauté the onion for 15 minutes.
Remove the lid and mix salt and sugar into the sautéed onion. Stir occasionally and cook for another 10 to 15 minutes, or until the onion caramelizes and turns a beautiful golden brown. Add the brandy and broth, increase the heat to high, and let the onion simmer in the sauce for 5 to 10 minutes, or until almost all the liquid has evaporated. Remove the pan from the heat and season the onion with freshly ground pepper. Let the filling cool until lukewarm.
Preheat the oven to 200 degrees Celsius. Take the dish out of the refrigerator and cover the dough with aluminum foil (baking paper), on which you place baking beads (dry beans). Bake the pastry base in the preheated oven for 12 to 14 minutes, then remove the beads and foil and bake the base for another 5 to 7 minutes. When the edges of the dough turn slightly brown, remove it from the oven.
In a bowl, mix the cream and eggs. Add the cooled onion to the egg mixture.
Pour the prepared filling into the half-baked pastry base. Sprinkle grated cheese on top. Bake the pie in the preheated oven for 25 to 30 minutes.

Nutrition Information (Per 100g)

Calories: 210.14 kcal
Fat: 11.67 g
- Saturated Fat: 6.15 g
Carbohydrates: 19.76 g
- Sugars: 2.26 g
Protein: 4.43 g
Fiber: 0.93 g