The most delicious jellied onion pie: the best recipes. Onion pie Pie with onion filling recipe

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, both as an 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 buy really 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

Onion. 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 over fairly high heat, “grab” the onion.
The onion should not be fried until crisp, but rather simmered until 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 onions begin 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 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. We cover the mold with something flat and hard - for example, a large dish or just a cutting board, the main thing is that the lid covers the entire mold. Holding the mold with the resulting lid, turn the mold over - the cake will fall onto this lid.

Be very careful - the top part is quite soft while still hot, so the cake may lose some of its appearance. Then, having removed the unnecessary form, we cover the pie with a serving dish and turn it over again. Therefore, the split form is preferable.

Or, as an alternative, you can line the bottom with a large sheet of baking paper, so that the paper hangs over the sides of the pan 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.

Hello dear readers of my blog! Are you looking for a surprising yet simple dish? Then I will help you prepare one onion delicacy. Yes, yes, from this plant. I used to think that it could only be added to soups, side dishes or. It turns out that you can bake a very tasty onion pie at any time of the year.

I recently went to visit a friend and tried this dish for the first time. She insisted that this was a classic French recipe. The pie was so delicious that I decided to make it at home. My men didn’t even understand at first what I made it from :) But now it’s a great option for lunch or dinner!

Onions are vegetables with a high sugar content (even tomatoes have much less). In its raw form, it contains a lot of essential oils with a pungent odor, and during heat treatment they evaporate. At the same time, the sugar remains, giving the vegetable sweetness.

In France, this treat is called pizza because other products are added to the filling. And in Germany every year the autumn festival “Ziebelemerit” is held, dedicated to this vegetable. Prepared from yeast or shortbread dough.

You can take any semi-hard cheese with a fat content of 45%. It will melt and brown nicely without becoming a rubbery crust. Sometimes I also add potatoes when I want it to be more soft and rich in flavor. Delightful to eat, easy to prepare. Sometimes I cook and now I have such awesome baked goods in my favorite recipes.

Unrealistically delicious onion pie with cheese according to a classic French recipe

It was this option that won my attention due to its taste and ease of preparation. Back in the 16th century, the French of the Lorraine province baked open and closed pies. That's how long the history of this dish is. The basis for the filling was then heavy cream, cheese, and eggs. I think we won’t stray from the classics either.

You will need:

100 g butter;
200 g wheat flour;
3 eggs;
30 ml water;
20 ml vegetable oil;
salt and ground black pepper to taste;
100 g hard cheese;
600 g onions;
150 g cream.

Step-by-step cooking recipe:

1. Sift the flour directly onto the countertop or large cutting board. Cut the stick of butter into small pieces, mixing with flour.

2. Add the yolks, separated from the whites, to the butter-flour mixture. Mix everything well with your hands.

3. Now add cold water, while continuing to stir. It should turn out soft and not stick to your hands.

4. Then place it in cling film and refrigerate for at least 30 minutes.

5. Meanwhile, peel and chop the onion into half rings. Place in a heated frying pan with vegetable oil. Simmer until soft, do not forget to stir. Leave it to cool.

6. Combine cream, a pinch of ground black pepper, salt and egg whites in one container. When the onion has cooled, stir everything together.

7. After the dough has cooled, place it on the table and roll it into a flat cake about 7 mm thick. Place the dough in a baking dish. Make the sides and simply cut off the excess with a knife.

8. Line the top with foil and place a weight. It is convenient to use peas, beans or other bulk products for this.

Such manipulations are necessary to ensure that the dough does not bubble or change shape during baking.

9. Place the oven at 180 degrees for 15 minutes. Then remove the foil and beans and let cool.

10. Place the filling in the form with the dough. Cover the filling with grated cheese and place in the oven for 30-35 minutes at 180 degrees.

And when the classic French dessert is ready, serve it warm or cold on the table. In any case, its sand base will be tender and juicy. Enjoy your meal!

Jellied pie with onions and processed cheese from Olga Matvey

The taste of this pastry is so great that you definitely won’t stop at just one piece :) The recipe uses butter, as it is not as harmful as cooking with margarine. But if necessary, you can use it.

Required Products:

200 g butter;
300 g wheat flour;
6 tbsp. l sour cream 20%;
1 tsp. soda;
vinegar 9%;
4 things. processed cheese;
6 pcs. onions;
salt, pepper, herbs to taste;
4 eggs.

Cooking process with photos:

1. Sift the flour onto the table or into a wide bowl - where it will be more convenient for you to start the dough. Using a coarse grater, grate the butter (margarine) into flour and add salt. To ensure uniformity, rub the entire mixture with your hands.

The butter must be from the freezer, as soft butter will stick to the grater. When grated, it gives the shortcrust pastry even more flavor.

2. Make a well in the flour and add sour cream. Add soda to vinegar, whisk and add to sour cream. Now mix everything well with your hands to form a large ball. Place the dough in the refrigerator, preferably until the morning, but possible for 2-4 hours.

3. Cut the onion into thin half rings. Pour sunflower oil into a large frying pan and heat it up. Add the onion and stir well to separate the half rings. Simmer over low heat until soft, but not golden. Salt and add any spices to taste.

4. Grate the cheeses on a coarse grater. Mix the eggs until smooth, do not make foam out of them. Salt them, add any herbs to taste.

5. Transfer the prepared onion to a separate container. While it is hot, add the cheese, stir, taste for salt and spices.

6. Refrigerate the onions and cheese. Add beaten eggs, stir.

7. Remove the dough from the refrigerator, cut off about 1/3 and set aside. Roll out most of it to a thickness of about 7 mm.

8. Place the rolled out dough into a mold greased with vegetable oil, form sides, and trim off the excess. Place the filling into the mold. Roll out the second part of the dough to the same thickness, cover the filling and mold the edges with the first part, remove the excess.

9. Preheat the oven to 160-170 degrees, bake for 25-30 minutes. 5 minutes before readiness, brush the top with egg - this will make it browner.

To check if the baked goods are ready, take a wooden stick, pierce it in the center and check that the stick is almost dry.

Serve the treat slightly cooled. This is a snack dish with amazing smell, taste and beautiful appearance.

Onion pie made from puff pastry in the oven from Yulia Vysotskaya

All you need for this Lenten recipe is plenty of fresh spring onions and store-bought puff pastry. You can, of course, do it yourself. But when you don’t have time, store-bought items are a great help. Easy and quick to prepare! The result is very tasty, fluffy and juicy baked goods.

How to bake open-faced German onion pie Zwiebelkuchen?

Such baked goods with filling will not leave anyone indifferent. Once you've eaten a piece of this delicacy, you won't want to eat anything else. Prepared from yeast dough. The taste is delicate, and the dough itself is soft.

Required Products:

For the test:

250 g flour;
50 g butter;
150 ml milk;
1 tsp salt;
1 tsp Sahara;
20 g pressed yeast.

For filling:

500 g onions;
50 g butter;
2 eggs;
1 tbsp. flour;
100 ml cream;
130 g bacon;
2 tbsp. sour cream;
caraway;
salt;
nutmeg;
black pepper.

How to cook:

1. In a separate container, mix yeast with warm milk and sugar. Add salt, flour, mix, add soft butter and knead the dough. Cover it with a napkin and place it in a warm place to rise for 30 minutes.

Onion pie is a tempting and very tasty dish for lovers of savory pastries. It is suitable as a main or snack dish. Prepared using different varieties of onions: parey, shallots and others. And in the variants adapted for our latitudes, onions are most often found.

This dish is considered traditional for French cuisine, but certain variations of it can be seen in national recipes of different countries. For example, in Germany it is customary to prepare onion pie for the annual celebration of new wine.

It is baked in open ovens and served with glasses of still unripe wine. The combination is simply mind-blowingly delicious. There are many options for making onion pie, we have collected the most interesting of them.

Photo recipe for delicious onion pie

This crumbly layer cake with a delicate creamy filling will be a win-win option for lovers of savory pastries. It is very easy to prepare and does not require any special expenses. Cool the onion pie slightly before serving and enjoy its delicious flavor.

Your mark:

Cooking time: 1 hour 45 minutes

Quantity: 6 servings

Ingredients

Puff pastry: 1 sheet
Onions: 5 pcs.
Hard cheese: 150 g
Cream 15%: 100 ml
Eggs: 3 pcs.
Salt, pepper: to taste
Butter: for frying

Cooking instructions

Let's prepare the caramelized onions. Peel the onions and cut into large half rings.

Heat some butter in a frying pan.

Place onion rings in a frying pan and simmer over low heat. Stir the onion periodically to prevent it from burning. Add a little more oil if necessary.

Let's prepare the creamy sauce. Take two small bowls. Separate one egg yolk and place in a bowl. You will need it later to decorate the pie. Beat the remaining eggs into the second bowl.

Beat the eggs until smooth using a whisk.

Without ceasing to whip, pour in the required amount of cream in portions. Lightly salt the sauce.

Grind the hard cheese on a coarse grater. Add it to the sauce and stir.

Remove the onion from the heat. By this point it should have a light caramel color.

Thaw a sheet of puff pastry on the counter. Roll out the dough into a square shape. Using a plate, cut a circle out of it.

Place the round pie crust in a high-sided pan. Flatten the dough so that the edges curl slightly.

Add filling to the pie. Gently place the caramelized onions over the dough. Flatten it using a spatula.

Pour the cream sauce over the onions. Spread the cheese evenly over the surface of the pie.

Sprinkle the top of the pie with black pepper and salt.

Let's start decorating the pie. Take the dough scraps and roll them into a ball. Roll out the dough on the table and cut it into wide strips.

Use strips of dough to decorate the surface of the pie in a lattice pattern.

Beat the yolk in a bowl. Using a pastry brush, gently brush the yolk over the strips of dough.

Place the pie in the oven for 15 minutes (temperature 200°C).

Remove the pie from the oven. Spray the surface with water and cover with a towel.

French classic onion pie

Agree, you rarely find a large amount of onions in recipes for traditional Slavic cuisine, but the original dish invented by the French has exactly this filling, making it not only healthy and tasty, but also budget-friendly. For the base of the pie you will need to knead soft shortbread dough.

Required ingredients:

0.5 tbsp. cream;
flour 1.5 cups;
1 egg;
1 tbsp. meat or vegetable broth;
150 g butter;
3 onions;
Cherry tomatoes;
30 g water;
cognac or other strong alcohol – 20 ml;
50 g grated hard cheese;
10 g salt;
1/3 tsp. Sahara;
10 ml olive oil.

Preparation procedure:

Mix 0.5 tsp. salt with sifted flour, add a third of grated butter. Knead the dough that does not stick to your palms.
Prepare a baking dish of suitable size by greasing it with oil;
Place cling film on the dough and roll out the cake to a thickness of 2 cm.
Cool the dough in the refrigerator for a quarter of an hour, then place it on the pan, trim off any excess that has come out over the edges.
Place the mold in a preheated oven, first pour the peas onto the dough.
After 15 minutes, when the base for the pie turns golden, remove the pan from the oven.
Place 1 tsp on a hot frying pan. olive and butter, add onion half rings. Fry it for a quarter of an hour under the lid.
Add 0.5 tsp to the onion. salt, a pinch of granulated sugar, stir until the onion caramelizes and turns golden.
Add alcohol and broth to the filling, mix thoroughly, not forgetting to separate the stuck pieces from the bottom of the pan.
Remove the onion from the heat after 5 minutes.
We remove the pea “filling” from the base and put onion filling instead.
Beat the egg-cream mixture and pour it onto the pie filling, sprinkle with grated cheese and decorate with herbs, tomatoes, and bake in the oven for half an hour.

In this onion pie you can add any other type of onion except onions: leeks, shallots or green onions. You can add even more sophistication with the help of various herbs and spices: spinach, arugula, watercress will come in very handy in such an onion pie!

How to make jellied onion pie?

An unusual pie for our taste with green onions, which will take about 200g, and a chicken egg, will cause surprise and delight among your guests.

2 glasses of natural, unsweetened yogurt or kefir;
green onions - 200 grams;
0.14 kg butter;
4 eggs;
2 tbsp. flour;
1 1/2 tsp. baking powder;
40 g sugar;
5 g salt.

Preparation procedure:

Boil two hard-boiled eggs, peel and grate.
Finely chop the onion and lower it in oil (take about a third of the total amount).
Mix the onion with the egg, add salt and pepper.
Next, prepare the dough. To do this, mix the remaining melted butter with kefir and flour, two eggs, add baking powder, and knead the dough.
The consistency should be the same as that of pancakes.
Grease a suitable mold and pour out about half of the dough.
Place our onion filling on top and fill it with the rest of the dough.
Bake in a hot oven for 40 minutes.

Very simple onion pie

This recipe, like everything ingenious, is incredibly simple. To implement it, you will need to knead a soft dough that does not stick to your palms, which will take a glass of flour and 100 g of butter, in addition to them prepare:

3 eggs;
½ tsp. soda;
1 tbsp. natural yogurt or sour cream;
0.2 kg of dumplings;
2 onions;
2 processed cheese;
2 cloves of garlic.
a bunch of greenery.

Cooking steps:

Mix the butter with slaked soda, add flour, mix again.
Add egg, sour cream and salt to the dough, knead into a soft dough that does not stick to your palms.
Stretch the dough according to the shape, make small sides. Pierce the dough with a fork to allow air to escape. Place in the oven and bake for a quarter of an hour.
Pour a little oil into the frying pan, put the onion cut into half rings into it, simmer for about 6 minutes, allowing the onion bitterness to come out. Add garlic.
Add the sausage cut into strips to the frying pan with the filling and continue to simmer for another 2-3 minutes.
Add the greens and grated processed cheese and give it a couple of minutes to melt.
Add raw eggs, salt and pepper.
Place the filling on the prepared base and bake for another 8-10 minutes.

Onion Cheese Pie Recipe

As the basis for the cheese and onion pie, we take ready-made puff pastry (about 350 g is required), but it can be successfully replaced with any other yeast or yeast-free dough.

Required ingredients:

1 yolk;
2 eggs;
75 g grated cheese;
3 leeks;
1.5 tbsp. sour cream
100 ml horseradish sauce.

Preparation procedure:

Before starting cooking, preheat the oven.
Defrost and roll out the dough into a cake 1 cm thick, pierce it with a fork in a couple of places.
Transfer the crust to a baking sheet and bake for 10 minutes.
Fry leeks in oil until soft.
In a separate container, mix half the cheese with sauce, sour cream and eggs, season with salt and spices.
Sprinkle the baked dough with onions, lay the egg sauce on top, and sprinkle with the remaining cheese.
Place the onion pie back in the oven for a quarter of an hour.

Onion pie with cream cheese

Using our step-by-step instructions, you will prepare an unforgettable cheese and onion delight, the basis of which will be half a kilo of puff pastry.

Required ingredients:

3 cheese;
4-5 onions;
3 eggs;
40 g butter.

Preparation procedure:

Fry the onion, cut into half rings, in oil, add salt and all kinds of spices to your taste;
Grate the cheese, add it to the onion removed from the heat, mix thoroughly until smooth, let cool.
Place the rolled out dough on the pan, pierce it in a couple of places with a fork and place in a hot oven for 8 minutes.
Add an egg beaten with salt to the onion-cheese mixture.
We take the base out of the oven, put the filling on it, and bake again for 10 minutes.

Onion puff pastry pie

Below is a recipe for an extremely simple onion pie made from puff pastry, which you will need to take ¼ kilogram of ready-made or homemade, and the base of the filling will be 2 leeks and 0.25 kg of spinach, filled with a mixture of two eggs and one and a half glasses of cream, salt and any favorite herbs or spices.

Preparation procedure:

Place the rolled out dough on a small baking sheet, form sides, and place in the refrigerator for 20 minutes.
Shred the white part of the leek and spinach.
Fry the onion in oil for a couple of minutes, add spinach, remove from heat after 5 minutes.
Let the onion mixture cool.
Beat the remaining ingredients (eggs, cream, salt, herbs), mix them with the onion mixture, and place on a baking sheet.
Bake for half an hour.

We look forward to your comments and ratings - this is very important to us!

Onion pie is an incredibly tasty, appetizing and aromatic dish. There are many variations of its preparation in different cuisines of the world - German, French, Jewish, Ukrainian, etc. Onion pie is prepared from dough - shortbread, puff pastry, biscuit and yeast, and its filling is made from onions or green onions, cheese, eggs. Poultry, bacon, herring, anchovies, walnuts and herbs are often added to the dish. And, of course, they always use various herbs and spices - cumin, paprika, black and red pepper, horseradish.

In this article we will present the most popular recipes for onion pies and tell you how they are prepared in Germany, France and Ukraine. Be sure to try this delicious dish. Your household will appreciate its rich, piquant taste and divine aroma.

Traditional German dish - open-faced onion pie

In Germany, onion pie is prepared in almost every family. National holidays are not complete without this traditional dish - the autumn festival of new wine and the Berne festival "Ziebelemerit". A real German onion pie is made from yeast or shortbread dough. As a rule, onions, boiled eggs and bacon are used to make the filling. The dish is given a round shape. It is baked in a mold or on a baking sheet, and served chilled and cut into portions. We invite you to learn how to cook this incredibly rich and delicious German onion pie. You will need 5 onions, 2 cups of wheat flour, butter (60 g) and any type of hard cheese (100 g). In addition, you need olive oil (1 tbsp), sour cream (3 tbsp), cumin and salt.

German baked goods with onions made from shortcrust pastry

The technology for preparing an open onion pie is as follows. First you need to knead the shortbread dough. To do this, in a deep bowl, combine flour, butter and salt until crumbly. Next, form a pile of ingredients, make a hole in the center and pour 100 ml of cold water into it. Knead the dough, cover it with cling film and place it in the refrigerator for 40 minutes. In the meantime, get on with the filling. Peel the onion and cut it into half rings. Pour some oil into a frying pan and place it over medium heat. Place the onion in it and fry it for 10 minutes. Salt, add cumin. Cover the pan with a lid and simmer the onion for another 10 minutes.

Next, add a little flour to the onion, mix thoroughly and remove the pan from the heat. When the onion has cooled, add sour cream to it. Grate the cheese. Preheat the oven to 180°C. Take the dough out of the refrigerator, roll it out into the required shape, 5-6 mm thick. Place it in a baking dish and then pierce it with a fork. Place the pie base in the oven for 10 minutes. Next, remove the crust from the oven and place the sour cream and onion filling on it. Sprinkle the dish with grated cheese on top. Place the pie back in the oven for half an hour. After this, remove, cool and serve.

Another great recipe for German onion pie

This dish will definitely appeal to those who prefer more satisfying and nutritious dishes. It has a rich onion-creamy taste and a delicious aroma. To prepare the pie you will need flour (400 g), dry yeast (2 packs), milk (50 ml), and 100 g of butter. For the filling you need to prepare a kilogram of red onions, sour cream 20% fat 150 g, 2 eggs, 250 g of ham, a teaspoon of nutmeg, a tablespoon of dried marjoram and salt.

German onion pie with ham is prepared like this. First, yeast, flour and salt are mixed in a deep container. Warm water (150 ml), milk and butter, previously melted, are also added there. Knead the soft dough with your hands, place it in a bowl and cover with film. The dough is allowed to stand for about 40 minutes, and during this time they prepare the filling. Place the frying pan on the fire and melt 50 g of butter. The onion is peeled, cut into half rings and fried for 10 minutes. Beat chicken eggs, add nutmeg, sour cream, and salt. The ham is cut into small cubes. The dough is taken out of the bowl, rolled out into a layer 4 mm thick, and then transferred to a baking sheet. Place onions on the dough and fill it with a mixture of eggs and sour cream. Add ham and marjoram. Place the baking sheet in an oven preheated to 200°C for 20 or 25 minutes. Finally, the pie is taken out, allowed to cool a little and cut into square pieces.

Making onion pie from puff pastry

In France, no less than in Germany, they love and often prepare open pies with onion filling. We invite you to try the following recipe. French onion layer cake with aromatic herbs, leeks, cheese and tomatoes has a wonderful taste and aroma. The technique for preparing it is not particularly complicated, and you will need about 50 minutes of free time. For the dough you will need one glass of wheat flour, one egg, butter (100 g), a third of a glass of corn flour, vinegar (2 tbsp.), salt (1/2 tbsp.). We will make the filling from leeks (1-2 pcs.), goat cheese (100 g), tomatoes (3 pcs.), hard cheese (100 g), herbs (parsley, dill, basil, etc.). We will also use olive oil, salt, and seasonings to prepare the pie.

How to make a real French onion pie?

The recipe for this delicious dish with a mild onion flavor is as follows. First let's make the dough. To do this, mix wheat and corn flour and salt in a deep container. Grate the frozen butter and add it to the bowl with the flour. Mix the ingredients well with your hands. Separately, beat the egg, add vinegar and cold water in an amount of 200 ml. Form a pile of dough and gradually add the egg and water to it. Knead the dough, cover it and let it rest in the refrigerator for an hour. At this time, let's prepare the filling. Wash and cut the tomatoes into thin slices. Finely chop the onion and greens. Grate hard and goat cheeses. In a separate container, mix goat cheese, some of the herbs, add a tablespoon of olive oil to them.

Baking a puff pastry pie according to a French recipe

Roll out the dough with a rolling pin to a thickness of no more than 4 mm. Place it in a rectangular baking dish. Top the dough with the herb and goat cheese mixture. Add leeks and some hard cheese there. Place tomatoes and remaining herbs on top. Decorate the pie with grated cheese. Fold the edges of the pie slightly and place in an oven preheated to 200°C for 25 minutes. It is advisable to bake the cake on the lower rack so that it does not burn and browns beautifully. After this, take out the dish, let it cool slightly and cut into portions. Onion pie with cheese and tomatoes is ready! It turns out fluffy and soft, with a rich cheese and onion taste. And the abundance of greenery gives it a delicious spicy aroma. Now you know how to make onion pie from puff pastry. As you can see, there is nothing complicated about this.

Onion pie in Ukrainian cuisine

In Ukraine, as well as in Western Europe, people like to bake pies filled with cheese, onions and boiled eggs.

We invite you to try to prepare this magnificent dish in the Poltava interpretation. To bake it you will need 130 g of butter, 4 onions, 2.5 cups of wheat flour, 100 g of low-fat sour cream, 200 g of hard cheese and 4 boiled eggs. You will also need: herbs (green onions, dill), vinegar (1/2 tsp), soda (1/2 tsp), salt and one egg yolk. The dough for Ukrainian onion pie is prepared as follows. Flour is mixed with grated butter and sour cream. Soda, slaked with vinegar, and salt are also added there. Knead the soft dough and divide it into two equal parts.

Poltava pie with onions, cheese and eggs

While the dough “reaches”, prepare the filling. Onions are cut into small cubes and placed in a deep container. Pour boiling water over it for a few seconds to remove excess bitterness. Place the frying pan on the fire and put butter in it. When it warms up, add the onion, simmer until translucent, and then remove from the heat. Hard cheese and boiled eggs are grated. The greens are washed and finely chopped. Add cheese, eggs, green onions and dill to the cooled onions. Pepper and salt the filling to taste. Next, roll out one part of the dough and place it on a baking sheet. The filling is placed on it. The second piece of dough is rolled out and placed on top. Form the sides and pinch the edges. Punctures are made with a fork. Beat the egg yolk and brush the pie with it. Preheat the oven to 180°C. Place the pie in it and bake until done for 40 minutes. That's all, the onion pie in the Ukrainian version is ready! Bon appetit.

Instead of a conclusion

So, in this article, we have shared some wonderful recipes for making deliciously tender, mouth-watering and delicious baked goods. Be sure to take them into your arsenal and try to make this dish for your household and guests. By the way, you can easily change the recipes at your discretion. For example, you can add boiled chicken meat, lard, sausage, and your favorite spices and herbs to the pie. Good luck!

Eight recipes for traditional French onion pie: classic and the most interesting variations.

flour - 250 gr
butter - 180 gr
sour cream - 2-3 tbsp.
onion - 300 gr
egg - 2 pcs
milk - 100 ml
hard cheese - 100 gr
salt pepper

Sift the flour, add salt and cold, cubed butter.

Grind in a blender until crumbly.

Add sour cream.

Knead the dough. While we prepare the filling, the dough can be put in the refrigerator.

Cut the onion into half rings.

Fry the onion until golden brown.

Add eggs.

Pour in milk.

Add grated cheese.

Mix the filling.

Roll out the dough and place in the pie pan, forming sides.

Pour the filling into the mold.

Bake in the oven at 190 degrees for 40 minutes.

Classic French onion pie is ready! Bon appetit!

Recipe 2: French jellied onion pie made from puff pastry

onions - 3 pcs
pepper
cheese - 100 gr
eggs - 3 pcs
Sunflower oil - 3 tbsp.
sour cream - 4 tbsp.
puff pastry without yeast - 500 g

1-1.5 hours before cooking, defrost the puff pastry at room temperature (or prepare it according to the instructions).

Bake the onion pie in an oven preheated to 220°C for 25-30 minutes.

Serve either warm or cold. Bon appetit!

Recipe 3: French onion pie with sour cream

200 g – wheat flour
½ tsp. – baking powder
100 g – butter
2 tbsp. – sour cream
a pinch of salt

4 – 5 pcs. – onions (large size)
1 tsp – salt
¼ tsp. – ground black pepper
300 ml – sour cream (25%)
1 PC. - egg
200 g – any hard cheese (such as “Russian”)
olive oil.

Melt the butter in a microwave oven or in a water bath.

Pour pre-sifted wheat flour, baking powder and a pinch of salt into a suitable deep bowl.

Pour in melted butter and add sour cream.

Knead into a soft dough; it should not stick to your hands.

Roll out the finished dough into a layer and place it in a mold greased with butter. Flatten the dough, forming sides. Place in the refrigerator for 30 minutes.

Peel the onion, rinse and cut into thin half rings.

Place the onion in a heated frying pan with olive oil.

Simmer over medium heat until the onion reduces in volume and acquires a light brown color. Stir occasionally. At the end of simmering, add salt and pepper, and add your favorite spices if desired. Then remove from heat and let cool slightly.

Mix the egg with sour cream.

Grate the cheese on a coarse grater.

Spread the onion filling evenly onto the bottom of the dough pan.

Pour sour cream mixed with egg over the surface. Then sprinkle the onion pie with grated cheese and bake in a preheated oven at 180 degrees, for about 40 - 50 minutes, until the pie crust turns golden.

Can be served hot or cold. Bon appetit!

Recipe 4: Onion pie with Provençal herbs (step-by-step photos)

200 g wheat flour;
50 ml olive oil;
130 ml water;
3 g salt;
one egg yolk (for greasing)

4 chicken eggs;
400 g onions;
100 g celery;
70 g cheese;
rosemary, thyme, chili pepper

Hard boil four chicken eggs for the filling.

Making choux pastry. Boil water, add salt and olive oil to it. If you prepare the dough with margarine or butter, you need to melt them until completely dissolved in hot water.

Pour all the flour into hot water and vigorously mix the dough with a spoon until it comes together into a dense ball. At this stage it will be difficult to knead the dough with your hands, as it is quite hot.

After the flour is mixed with hot water and oil, the mixture has cooled slightly, you can continue working with the dough with your hands. Knead the dough, cover with film and put it in the refrigerator for 30 minutes to cool.

Cut the onion and celery into slices. Fry the vegetables in a mixture of olive oil and butter until the onion becomes transparent, add salt to taste.

Remove the leaves from the rosemary branch, chop finely, chop the red chili pepper, grate the hard cheese on a coarse grater. Combine the filling ingredients - grated cheese, fried onions, rosemary, thyme and chili.

Roll out 2/3 of the dough on parchment to a thickness of 3-4 millimeters, place it in a mold, evenly distribute it along the bottom and walls, and make a side. Cut the hard-boiled eggs in half and place on the dough.

Place the filling on the eggs and level them, filling the gaps between the eggs. The filling must cool completely; never place warm foods on the raw dough.

Roll out the remaining dough into a thin sheet, place it on the pie, pinch the edges and make cuts to allow steam to escape. Grease the surface with raw egg yolk, this will give the cake a golden brown color and shine.

Preheat the oven to 180 degrees Celsius. Bake the pie with onions and eggs for about 40-50 minutes. Cool the finished pie and cut into portions, sprinkle with thyme.

Recipe 5: Pissaladiere - French onion pie with anchovies

flour - 500 gr
warm water - 1.5 cups
yeast - 1 sachet
sugar - 1 tbsp.
vegetable oil - 2 tbsp.

onions - 5 pcs
leek - 500 gr
tomatoes - 3 pcs.
dry thyme - to taste
anchovies - 1 jar
olives - to taste

We make an ordinary dough - mix yeast with flour, sugar, salt, add water, oil, knead, let rise.

While the dough is rising, prepare the filling. 5 medium onions - about half a kilo, cut the same amount of leeks.

Fry the onions first, after a few minutes add leeks to it.

Fry it all for about five minutes and add about three fleshy skinned tomatoes, diced and a handful of chopped thyme. Stir, cover with a lid and simmer for 15 minutes. Remove the lid, keep in the pan for another 10 minutes and remove. Let cool to room temperature.

We cut a jar of anchovies into thin fillet strips.

Roll out the risen dough into a layer and place it on a baking sheet. Spread the onion filling over it, and figuratively depict strips of anchovies and halves of olives on top. Bake for 30 minutes until done.

Recipe 6: Onion pie with cheese in a slow cooker (with photo)

Butter – 100 gr. (or margarine)
Flour – 1 tbsp. (ordinary)
Soda – 0.5 tsp.
Sour cream – 3 tbsp.

Onions – 4-5 pcs.
Cheese – 100 gr.
Eggs – 3 pcs.
Green onions
Vegetable oil

Mix softened butter with flour, sour cream, soda and salt, knead into a soft dough. Place the dough in the greased multicooker bowl, smooth it with your fingers along the bottom and sides, forming sides. Put it in the refrigerator.

Let's make the filling for our onion pie. To do this, the onion should be peeled, cut and fried in a frying pan in vegetable oil until golden brown.

Grate the cheese; by the way, you can also use processed cheese. Combine cheese with egg and chopped green onions.

Add the fried onion, stir and place on the dough in the multicooker bowl.

Set the “Bake” mode to 60 minutes.

After cooking is complete, turn off the multicooker, open the lid and let the cake cool in the bowl. Then remove using a steamer container.

Very tasty and aromatic!

Recipe 7: French onion pie with tomatoes and olives

Onions - 2 pcs.
Leek - 1 stem
Tomato juice or fresh tomatoes - 1 glass/zpc.
Olives - 1 jar
Basil, oregano, thyme - to taste
Salt, pepper - to taste
Wheat flour - 2 cups
Water – 150 ml
Dry yeast - 1 tsp.
Vegetable oil - 5 tbsp.
Butter - 50 g

Sift the flour into a bowl. Add salt. Stir. Make a well in the flour and add the yeast diluted in warm water. Knead the dough. Add vegetable oil last. Knead the dough again. The dough should become elastic, light and homogeneous.

Leave the dough covered with film for 1.5 hours in a warm place.

Dissolve vegetable oil in a frying pan. When the oil is hot, add a little butter. Do not add the butter right away, as it will burn.

So, we mixed two types of oil. Add chopped:
- onion half rings
- leek, its white part, in rings
- leek, its green part, into strips

Fry over low heat, stirring constantly until slightly browned. Remember that nothing should be tanned. Onions contain sugar, we caramelize the sugar in the onions over low heat, giving the onions an unforgettable taste and aroma.

Next, if you are making it with tomatoes: Make a score on the tomatoes. Pour boiling water over it. Remove after 1.5 minutes. Remove the skin. Cut the tomato pulp into small cubes. Add to onion.
With tomato juice the result will be the same, but there will be no tomato peel or seeds in the filling. In the case of tomato juice, simply add tomato juice to the onion and, continuing to cook, slightly reduce the liquid.

Add salt, thyme, basil. Simmer for 3-4 minutes and turn off. If you cook with tomatoes, then the tomatoes need to be simmered until the tomatoes are completely dissolved in the filling.

Time will pass and our dough will rise.

Place the dough into a baking pan. It should be round. Spread the dough evenly over the pan, slightly making the edges. Place the filling on the dough. Level it out.