What can I say? I told you already in my post about Stolle … When Christmas is coming, Alsace is all over me!! So when I start thinking about easy meal, delicious, tasty and comforting, I think about onion pie!! Simple as that! And we know what we’re talking about in Alsace when it comes to onion pie!!
Another reason for making this recipe, is that I went grocery shopping 3 times lately, sure that I needed to buy onions. 3 times. 3 times I bought onions… And 3 times I said to myself, once back home, “but you had onions you i…t!!”. Okay, let’s move on after such a breathtaking story… I had to do something to use all my onion stock… 🙂
Alsatian onion pie!! Isn’t it obvious??
Oh, and did I mention it the onion pie is super easy to cook? You need a savory shortcrust pastry, onions, cream and eggs, and bam! the job is done!
A cheap but delicious recipe, that will be perfect for a starter, a nice meal when served with salad or cut in small pieces for aperitif bouchees.
You can also make a more elaborate version with bacon or chorizo. The union of Alsace and Spain…
A cast iron casserole (I take a Staub or a Le Creuset),
A 26 cm diameter mold with 6 cm heigth,
A rolling pin,
A cutting board,
A sharp knife
And a scuba diving mask!! to avoid crying while peeling the onions… 😉
You talk too much Emma, you talk too much!! The recipe, Chef!
Alsatian Onion Pie
- 1 savory shortcrust pastry (recipe on the blog)
- 900 g onions
- 15 g butter
- 3 eggs
- 25 cl cream
- Nutmeg powder
Peel and cut the onions.
Melt gently the butter in a stewpan and add the onions.
Cover and cook at low heat for 2 hours. Mix from time to time.
After 2 hours, preheat your oven at 220 degrees.
Remove the stewpan from the stove and add the cream. Mix.
Add the eggs and mix.
Season with salt, pepper and nutmeg.
Spread your pastry and place it in your mold.
Pour your onion mixture on it.
Cook for 40 minutes.
You can add smoked pork belly for more yummy effect...