Onion Pie

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Mix the flour, sugar and salt in a bowl.

   Bowl
2. 2
   Add the cold butter in cubes and rub it in with your fingertips, until coarse crumbs form.

   💡The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
3. 3
   Add the cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 30 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

For the Fried onion

1. 5
   Heat the butter and oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add the onion and fry in a covered pot, stirring now and then, until the onion is translucent and light brown.

   ⚙ Adding to the hot fat and fryingStovePotLid

   💡A lid keeps the steam in: the onion softens and turns translucent without burning, and browns slowly and evenly.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 7
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 8
   Beat the eggs and cream and add the cheese, nutmeg, salt and black pepper and the onion.

   💡The onion goes into the filling soft and golden: in the oven it won't soften any further, and raw onion releases liquid into the crust.
3. 9
   Roll out the dough and line round baking pan with it.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
4. 10
   Pour the filling into the crust.
5. 11
   Bake at 180°C (355°F) 30–40 minutes, until the filling is set and golden.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 12
   Serve hot.