Cheesy Onion Delight

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-5 tablespoons ice water 4-5 tablespoons ice water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (120g) grated Cheddar cheese 1 cup (120g) grated Cheddar cheese
• 1 cup (120g) grated Gruyere cheese 1 cup (120g) grated Gruyere cheese
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 large eggs 2 large eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook until they are soft and caramelized, stirring occasionally. This process may take around 20-25 minutes.
4. 4.
   Add the minced garlic to the skillet and cook for an additional 1-2 minutes. Remove from heat and let the onion mixture cool slightly.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the rolled-out dough to the pie dish and press it gently into the bottom and sides.
7. 7.
   In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper. Set aside.
8. 8.
   Spread half of the caramelized onion mixture over the bottom of the pie crust. Sprinkle half of the grated Cheddar and Gruyere cheeses over the onions. Repeat the layers with the remaining onions and cheeses.
9. 9.
   Pour the cream and egg mixture over the filling, allowing it to seep through the layers.
10. 10.
    Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Onions — Caramelizing the onions slowly over low heat will bring out their natural sweetness and enhance the flavor of the pie.
• Cheddar and Gruyere cheeses — Opt for high-quality cheeses and grate them yourself for the best flavor and texture.
• Pastry crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky and tender crust.
• Heavy cream — Use full-fat heavy cream for a rich and creamy filling.
• Eggs — Make sure the eggs are at room temperature before whisking them with the cream to prevent curdling.

Tips & Tricks

• For added flavor, you can sprinkle some fresh thyme or rosemary over the filling before baking.
• If you prefer a more pronounced cheese flavor, you can increase the amount of cheese used in the recipe.
• Serve the pie warm or at room temperature for the best taste and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• This pie pairs well with a side of mixed greens or a fresh salad.

Serving advice

Serve the Cheese and Onion Pie as a main course accompanied by a side salad or steamed vegetables. It can also be enjoyed as a delicious appetizer or a comforting dish for brunch or lunch.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh herbs, such as parsley or chives. Serve it on a decorative pie dish or a wooden cutting board for a rustic touch.