Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The German Zwiebelkuchen has its roots in peasant feasts, where simple vegetables, which were in abundance, turned into a delicacy. Imagine the narrow streets of southern Germany and the German-speaking part of Switzerland, soaked in such an alluring, mouth-watering aroma of baked onions!

How to cook

Before you figure out how to cook onion pie, you need to understand what it is. It is traditionally called open pastries from yeast or shortcrust pastry with sour cream onion stuffing, which is sold at fairs and festivals, where they present a new vintage of wine, starting from the end of August. Each hostess generously treats visitors with this unusual delicacy with pleasure, adding her signature spices and additional ingredients to the pastries. It is recommended to add some cheese.

Recipes

Although Germany is considered the birthplace of the dish, the onion pie recipe has undergone considerable changes over time and has absorbed the best of the culinary traditions of other countries. France, Italy and England can also boast of their traditional recipes. The basis of the dish is always onion filling. You can choose the onion pie recipe that you like.

Jellied

• Cooking time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for breakfast.
• Kitchen: home.

Jellied onion pie - a fragrant miracle on hastily. No need to bake the base in several repetitions, wait until it thaws purchased dough, knead, wipe the flour after rolling out the next layer. Yogurt can be replaced with sour cream or kefir, as well as dill - with any greens. Kneaded, poured - that's the whole process of preparing this recipe, described step by step.

Ingredients

• natural yogurt - 400 ml;
• flour - 300 g;
• butter - 150 gr.;
• chicken egg - 4 pcs.;
• green onion- 300 g.;
• dill - 50 g;
• baking powder for dough - 10 g;
• sugar - 1 tbsp. l.;
• salt, pepper - 5 g.

Cooking method

1. Put two eggs to boil. Prepare and chop the onion, dill.
2. Melt 120 grams of butter, add sugar and salt. Beat two eggs, pour in kefir.
3. Mix flour with baking powder, add oil and kefir mixture.
4. Soften the onion in a pan with the rest of the oil.
5. Mix soft onion with boiled egg and dill, salt and pepper.
6. Grease a deep baking dish with oil. Pour half the dough, lay the onion filling in a fine mesh, pour the rest into the mold.
7. Bake 35 minutes.

French

• Cooking time: 70 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: snack.
• Cuisine: French.
• Difficulty of preparation: easy.

The classic French onion pie is one of France's many edible attractions. traditional recipe lift the curtain on Western cooking. The original marinade will give the full sense of sophistication to the dish. Surprise guests with your knowledge, which will make this cake the main treat of the festive table.

Ingredients

• flour - 100 g;
• butter - 150 g;
• sour cream - 50 ml;
• onion - 6 pcs.;
• parmesan cheese - 100 g;
• white wine - 50 ml;
• vinegar, white wine - 2 tbsp. l.;
• Dijon mustard - 5 g;
• honey - 1 tsp;
• yolk - 1 pc.;
• salt - 10 g;
• nutmeg- 5 years

Cooking method:

1. Add sour cream, yolk to the sifted flour; chilled butter, cut into cubes Knead the dough.
2. Divide the dough into two parts. Roll out. The first layer must be cooled.
3. Heat 50 grams of oil in a saucepan, put onion rings. Pour in white wine and simmer over low heat for 15 minutes, stirring occasionally.
4. Add vinegar, mustard, honey and spices, salt. Mix thoroughly.
5. Transfer the layer from the refrigerator to a baking sheet and send it to the oven for 5 minutes.
6. Reduce the temperature to 170 degrees, remove the baking sheet - lay out the warm onion filling, sprinkle with pepper. Top with a second layer.
7. After 20 minutes, you can serve.

With cheese

• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Destination: for lunch.
• Cuisine: Italian.
• Difficulty of preparation: easy.

The taste and quality of the onion cheese pie will depend on its main ingredient. You can choose different varieties cheese: from nutty, creamy, marinated to spicy cheese with mold. Treat yourself by adding goat cheese, or cottage cheese, even feta and cheese are ideal. The rest of the cooking process is easy to learn, but for the first time, keep a step-by-step recipe in front of your eyes.

Ingredients

• puff yeast-free dough- 500 g;
• red onion - 3 pcs.;
• mozzarella cheese - 400 g;
• parmesan cheese - 100 g;
• basil - 1 bunch;
• olive oil - 3 tbsp. l.;
• butter - 90 g;
• balsamic vinegar - 1 tsp;
• salt - 10 g.

Cooking method:

1. Heat 50 grams of butter in a frying pan. Add chopped onions to it, salt.
2. Turn down the fire, add olive oil, simmer for 20 minutes, stirring.
3. Lay out the first layer of dough on a baking sheet. First, pour 200 grams of mozzarella, then the onion filling, then parmesan. Cover with the second part of the dough, bend along the edges.
4. Make a criss-cross cut in the center. We put a piece of the remaining butter there, sprinkle the rest of the mozzarella on top. Cover with foil.
5. The first 10 minutes we bake the cake at 200 degrees. Then lower the temperature to 170 and wait 10 minutes. Remove the foil, let the cheese brown well for another 10 minutes. The dish is ready.

From sand dough

• Cooking time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: French.
• Difficulty of preparation: easy.

An open shortcrust pastry onion pie combines the most delicate stuffing of onion and cheese with healthy spinach on a thin tart crust. Making tart at home is not that difficult. Although we are accustomed to seeing a dish with sweet stuffing, it's a delusion! Expand your culinary boundaries and offer a new dish to your household.

Ingredients

• pre-thawed spinach - 300 g;
• flour - 200 g;
• chicken egg - 5 pcs.;
• cheese - 100 g;
• sour cream - 200 g;
• butter (or margarine) - 100 g;
• onion - 150 g, green - 150 g;
• salt - 10 g;
• black pepper and ground nutmeg - a pinch.

Cooking method

1. For shortcrust pastry, mix flour and butter room temperature, grind them with your hands into crumbs. Add an egg, half a teaspoon of salt.
2. We form a ball of dough, leave for half an hour in the refrigerator.
3. We cut the onions into half rings, and finely chop the green onions. Spinach - squeeze out the water.
4. We rub cheese. Mix sour cream with the rest of the eggs, add cheese and green onions, spices, salt here.
5. We take the dough out of the refrigerator. We roll it into a layer, settle it in a tall baking dish, cut off the excess dough. We send it to the oven for 10 minutes.
6. When the tart is browned, put the onion on the bottom first, then the spinach. Then pour the sour cream-egg-onion mixture. Return to oven for another 15 minutes.

On kefir

• Cooking time: 15 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for breakfast.
• Kitchen: home.
• Difficulty of preparation: easy.

Onion pie on kefir (onion) is another variation of the dish. A simplified quick recipe with fewer calories. Offer it to your family for breakfast instead of the usual scrambled eggs. The dough is light and tender. At your discretion, you can sprinkle it with cheese or add hunting sausages to it, completely turning it into a lazy onion pizza in a pan.

Ingredients:

• kefir - 100 ml;
• flour - 150 g;
• chicken egg - 3 pcs.;
• green onion - 1 bunch;
• butter - 50 g;
• vegetable oil - 4 tbsp. l.;
• salt, pepper, soda - 5 g.

Cooking method:

1. In a deep container, mix the sifted flour with kefir, with one egg, soda. The dough should be thick like sour cream.
2. We wash, then dry the onion with a paper towel, finely chop. Lightly fry in vegetable oil.
3. Beat the remaining two eggs, salt, pepper, add the onion.
4. First, pour the dough into a hot, deep frying pan, then add the filling. Let the dough set for a minute, then lower the heat and cover with a lid. After 10 minutes, it's ready.

puff

• Cooking time: 50 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty of preparation: easy.

Layered onion pie, or fried onion quiche, is a Lorraine culinary tradition. It can be served hot or cold, as a main course or as a quick snack at work. Diversify the Lorraine quiche with vegetables, chicken breast, smoked fish. The calorie content of the snack can be reduced by taking low-fat cream or even replacing it with an egg beaten with milk (as for an omelette).

Ingredients:

• puff pastry, pre-thawed - 250 g;
• onion - 4 pcs., green - 1 bunch;
• chicken egg - 4 pcs.;
• Gruer cheese - 200 g;
• cream - 100 ml;
• champignon mushrooms - 100 g;
• salt, pepper, Provence herbs - 10 g.

Cooking method:

1. We roll out the dough, evenly spread it into a mold, form the sides - and pierce the bottom with a fork several times.
2. Beat eggs with cream, season with Provence herbs and green onions.
3. Heat the oil in a frying pan, add onions to it - sauté until golden brown, mushrooms. First, fry them lightly, and then simmer for five minutes, reducing the heat. Afterwards, season with salt and pepper.
4. Mushrooms with onions are evenly distributed in a form (up to 3-4 cm high) with dough, pour over with creamy egg filling, sprinkle generously with cheese.
5. Bake onion pie for 30-35 minutes.

From Vysotskaya

• Cooking time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

Onion pie from Yulia Vysotskaya is simple, unpretentious, ideal for guests who are taken by surprise. Usually, the right ingredients at hand. It is recommended to add dill if you like greens. Taking the recipe as a basis, you can experiment with the filling: anyway, the appetizer will turn out crumbly, juicy, with a crispy crust - don't spoil it!

Ingredients:

• yeast puff pastry- 250 g;
• leek - 500 g;
• chicken egg - 2 pcs.;
• butter - 1 tsp;
• olive oil - 1 tsp;
• sea ​​salt - 5 g;
• freshly ground black pepper - 5 g.

Cooking method:

1. Wash the onion, cut thinly, obliquely. Whisk the eggs while mixing them with the onions. Salt, pepper.
2. Roll out two layers of dough, cut out in the shape of a circle, the diameter that suits you.
3. Grease the parchment with butter, lay it on a baking sheet. Lay one layer of dough on top. Spread the filling, leaving 1 cm from the edge.
4. Cover with the second circle of dough, bend the edges. Brush it with olive oil and poke it all over with a fork.
5. Bake for half an hour.

With melted cheese

• Servings: 3 persons.
• Calorie content of the dish: 187 kcal.
• Destination: for lunch.
• Cuisine: German.
• Difficulty of preparation: easy.

A variety of processed cheeses allows each time to implement the same recipe in a new way. processed cheese with basil, hunting sausages, with paprika, with herbs, with cheddar, dor blue - and this is just the beginning. And the onion pie with melted cheese is an overeating from which it is impossible to get tired! We recommend that you first put the curds in the freezer, for 40-60 minutes before rubbing on a grater - this will facilitate the process itself. A photo with a description of each cooking step is below.

Ingredients:

• flour - 250 g;
• butter - 125 g;
• sour cream - 4 tbsp. l.;
• onion - 150 g;
• chicken egg - 5 pcs.;
• processed cheese - 200 g;
• vegetable oil - 2 tbsp. l.;
• dill, parsley - 1 bunch;
• salt - 5 g;
• soda - 5 g.

Cooking method:

1. For the dough, make a "crumble" of flour and melted butter. Next, stir in sour cream, add soda and salt.
2. Form the dough into a ball. Wrap cling film and place in the refrigerator.
3. Boil 2 eggs, peel and cool. Grate cheese and eggs on a coarse grater. Peel the onion, rinse with dill and parsley, finely chop into strips.
4. Fry the onion until golden brown, set aside.
5. In a deep bowl, beat 3 eggs, add the remaining ingredients, mix thoroughly.
6. Take out the dough, roll it out not too thin. Transfer to the form.
7. Add the filling, cover with the edges of the dough. Bake for 45 minutes, depending on your oven - the dough should not stick to a toothpick. Let the pie cool.

In a slow cooker

• Cooking time: 60 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Destination: for lunch.
• Kitchen: home.
• Difficulty of preparation: easy.

The slow cooker will make any dish suitable for healthy eating, and the onion pie in the slow cooker will bake evenly, will not burn, as in some ovens. Modern housewives know how to cook an open onion pie, but you can make a trick. Having previously divided the dough into two parts, we make a closed type of pie from the same dough and with the same filling that was planned for the open version.

Ingredients:

• flour - 1 cup;
• egg, chicken - 3 pcs.;
• sour cream - 3 tbsp. l.;
• onion, onion - 4 pcs.;
• green onions - 1 bunch;
• butter, butter - 100 g;
• hard cheese (or suluguni) - 100 g;
• processed cheese - 100 g;
• salt - 5 g.

Cooking method:

1. Lubricate the multicooker bowl with oil.
2. Prepare the dough: soften the butter, add the sifted flour, sour cream, salt to it. Knead the dough, put it in a bowl, spreading it evenly with your fingers. We form the sides on the sides. We put in the refrigerator.
3. We make the filling: we clean, wash, finely chop two types of onions. Three cheeses on a coarse grater, mix with onions and eggs.
4. We spread the filling on the bottom of the bowl, turn on the slow cooker in the “baking” mode for an hour. After - open the lid and let the cake cool for 15-20 minutes. Sprinkle green onions on top.

cooking secrets

No matter how the fillings change, the dough bases - it is worth approaching the choice of the main ingredient in more detail. Here are some secrets for making onion pie:

• Carefully select the onions themselves - if at least one of them is slightly spoiled, this can affect the entire dish as a whole.
• Take a closer look that there are no cuts, punctures on the shell - otherwise there may be bacteria in the bulb.
• If you add a little nutmeg during stewing, the product will acquire a pleasant aroma.
• To remove the characteristic bitterness, soak the chopped onion in cold water. You can add a teaspoon of vinegar.

Video

Discuss

Onion pie - recipes with photos. How to cook dough and onion filling for jellied and classic pastries

Probably one of my favorite savory pies.

If you look at the French classification, then this is a classic quiche(fr. 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, eggplant, 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 once ate such an onion quiche with the addition of blue cheese. I liked it, although I am indifferent to such cheese. But you never know what combinations of products your imagination will tell you. The main thing is the dough, something between puff and shortbread, and the technology of making quiche itself.

The pie turns out wonderful, and both as an independent dish, and as an addition to other dishes. Or as an appetizer. You can eat a lot of it. And doesn't get bored.

The number of ingredients is given per one and a half doses. This is just enough for a standard form Ø24 cm. 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, is very dependent on quality sour cream, butter and flour. That sour cream of 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 tsp.
• 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 tsp.
• Black freshly ground pepper. ½ tsp.
• Red hot ground pepper - depending on the desired spiciness. from ¼ teaspoon.
• Sugar. With unsweetened onions. 1 teaspoon without a slide.

The ideal option would be if you take a white lettuce onion. But, most often in the house there is an ordinary onion. It is also suitable for such a pie, but when preparing the filling, you will need to add a little sugar to it. I have never tried it with red onion, I think it will also work

Cooking onion quiche

Preparing the dough:

Sift flour with 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 flour. While this process is going on, the oil chips after the grater quickly have time to warm up to room temperature.

Chop the butter with flour with a knife until evenly mixed.

Add 5 tablespoons of sour cream to the dough.

And again we chop with a knife until the state of a smooth dough without any lumps.

We roll the dough into a ball, cover with a 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 for the night.

Preparing the stuffing:

We 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 enough strong fire"grab" the bow.
Onions should not be fried to a crisp, but simmered before caramelization begins. To do this, add a little onion in a 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, let the onion begin to caramelize. Secondly, you need to evaporate excess moisture from the onion to the maximum. When the onion begins 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.

Stir the entire contents of the bowl with a whisk until completely homogeneous.

Everything is ready for the filling.

Making a pie

We take the dough out of the refrigerator. Dust the bottom of the mold with flour or you can use baking paper.

We spread the dough in the form, forming sufficiently high sides. We make frequent punctures in the dough with a fork.

Put the onion from the pan into the form and evenly distribute over the entire area of ​​\u200b\u200bthe dough.

Pour the egg-sour cream mixture on top.

We stir the onion very gently with a fork under the liquid, the main thing is not to touch the dough and not tear it and at the same time let the eggs with sour cream penetrate into the onion layer.

Alternatively, you can pre-mix the onion with the mixture, and immediately put it all on the dough. This option, although simpler, is worse, the cake turns out to be less beautiful.

We put the cake in an oven preheated to 200 ° C for about 30-40 minutes.

When the cake is golden and the dough is well baked, take the cake out of the oven.

Let it cool down a bit and take the cake out of the mold.

If he does not want to get out of the form, although this is almost impossible - there is a lot of oil in the dough and it is problematic to stick to the cake form, then you can do the following. With a thin knife we ​​pass between the cake and the walls of the mold. We cover the form with something flat and hard - for example, a large dish or just a cutting board, the main thing is that a kind of lid covers the entire form over the area. Holding the form with the resulting lid, turn the form over - the cake will fall on this cover.

Be very careful - the top is quite soft while hot, so the cake can lose a little during appearance. Then, removing the already unnecessary shape, cover the cake with a serving dish and turn it over again. Therefore, a detachable form is preferable.

Or, alternatively, you can line the bottom with a large sheet baking paper, so that the paper hangs from the walls of the form on both sides. Then, when the cake is ready, you can, grabbing this paper, calmly remove the cake from the mold.

Then we serve to the table.

But, it is worth recalling that, as is often the case, after complete cooling, this cake is much tastier.

I know, I know, not everyone likes onions. And yet, I dare to offer you a very tasty onion pie, the recipe with a photo will show the basic steps and convince you that this is a simple recipe with a wonderful result. The finished onion pie looks very appetizing! A lightly fried onion goes into the filling, the filling is made from sour cream, eggs and cheese. And the dough is a complete delight! Crumbly, it does not get wet from juicy stuffing. And it's ready in just a few minutes. By the way, no one has yet guessed what the filling in this pie is from. In any case, there is no smell of onion, and its taste is not felt at all.

Ingredients

To make Onion Pie you will need:

For the test

• wheat flour - 100 g;
• butter (melt) - 50 g;
• sour cream - 1-2 tbsp. l;
• baking powder - 0.5 tsp;
• salt - a pinch.

• onion - 3 large heads (350 g);
• sunflower oil - 3 tbsp. l;
• salt - 0.5 tsp;
• black pepper, paprika - to taste (or other spices);

• egg - 2 pcs;
• sour cream - 2 tbsp. l;
• grated cheese - 50 g;
• turmeric - 1/3 tsp (not necessary);
• salt - to taste;
• spices (pepper, paprika) - 2-3 pinches each.
• Form or frying pan with a diameter of 16-18 cm, wall height 3-4 cm.

How to make a simple onion pie. Recipe

First, I prepare the dough, and while it is resting, I make the filling. I measure out the right amount of flour, mix with baking powder, salt. I sift with a mound.

I melt the butter to a liquid state, cool a little. I pour it into the flour mixture.

I grind with a spoon. You will get an oily lumpy mass, crumbly. To collect it and knead the dough for an onion pie, I add sour cream. I take the usual, not very thick, 10 or 15% fat.

I'm going through everything again. At this stage, the dough will be slightly moistened, but it will not gather into a bun yet. It needs to be kneaded by hand. I spread it on the table and knead for two or three minutes.

Advice. If it is difficult to knead, crumbles, add a spoonful of cold water or add sour cream.

It will turn out an oily bun, soft, but quite dense. I cover the dishes and leave for 20-25 minutes at room temperature.

Onions will need a lot, the more it is, the tastier the filling will be. I clean from the husk, douse with cold water and cut into half rings. In the onion pie recipe, you do not need to cut the onions finely so that a lot of oil is not required during frying.

Heat the oil in a deep frying pan, add the onion. I fry over low heat, I don’t even fry, but I languish, soften. Gradually, the onion becomes almost transparent, the edges begin to turn golden in some places - this is the extent to which you need to bring the onion to readiness. Do not fry until Brown, but save.

Advice. While the onion is fried, stir constantly and do not move away from the stove, otherwise it will burn and be bitter.

I add salt and spices when the onion is ready. I put only two types of pepper, but you can throw a couple of pinches of Provence herbs, coriander, cumin - a matter of taste.

I spread the filling on a plate, cool. Preparing the topping for an onion pie. I mix eggs with sour cream, season with spices, salt. The eggs were with a pale yolk, to make the filling and the cake brighter, I added a little turmeric. All beat up well.

I turn on the oven and start assembling the onion pie. I roll out the dough according to the size of the mold plus the height of the walls. The layer thickness is about 0.5 cm.

I transfer it to the mold, firmly press it to the bottom and walls. If the sides are ribbed, I walk along and press harder so that the outside of the cake turns out to be embossed.

I spread the stuffing from fried onions. I have flush with the edges, but it's better to leave a little space, then the fill will lie more evenly.

I evenly distribute the filling, carefully piercing the filling with a knife so that the egg-sour cream mixture mixes with the fried onions.

I send the onion pie to the oven, set the temperature to 180 degrees. I put it on the middle tier on the grate. Bake for 30-35 minutes, until the filling is "grabbed", becomes dense. Then I rearrange higher and hold for another 10-15 minutes, browning.

Readiness can also be determined by the smell - the onion pie smells so appetizing that there is no doubt - the pastry is ready and a success! Immediately after the oven, I leave it in the form for a while, then I take it out on a board or plate, where the cake cools to room temperature.

It is not necessary to wait until the onion pie has cooled, it can be eaten warm. TO vegetable soup, for example, it is better to serve warm. But when it cools down, its taste becomes richer, cheese and spices are well felt. But the presence of onions in the filling is not to be guessed. So even if you don’t really like onions, try making onion pie, the recipe is simple and I think you will like it. I will wait for your feedback and comments. Bake to health, eat with appetite! Your Plushkin.

For those who want to watch the recipe step by step in video format, I suggest:

onion pie recipe

Characteristic for french cuisine onion pie combines a delicate sweetish filling and a thin, neutral-tasting cake. Baking is prepared in different ways - in addition to shortcrust pastry, puff pastry is often used as a flour base, cheese is added to the filling or the surface of the product is covered with it, classic version"complicate" with all sorts of fragrant spices, herbs, smoked meats.

Onion pie can be served for lunch, dinner, in addition to soups or just with a cup of tea. Don't be afraid a large number onion in the filling - in the process of preliminary frying, it becomes very soft, loses its characteristic bitterness and is almost not felt in ready-made pastries.

Ingredients:

For test:

• sour cream - 50 g;
• butter - 100 g;
• flour - 180-200 g;
• baking powder - 1/2 teaspoon;
• salt - 1/3 teaspoon.

For filling:

• onion - 300 g;
• raw smoked bacon - 50 g;
• butter - 30 g;
• vegetable oil - 2 tbsp. spoons;
• turmeric - ½ teaspoon;
• dried herbs - ½ teaspoon;
• salt, pepper - to taste;
• green onions - a few feathers.

For filling:

• sour cream - 150 g;
• cheese - 100 g;
• eggs - 2 pcs.;
• salt, pepper - to taste.

Onion pie recipe with photo step by step

How to make onion pie dough

1. Melted butter at room temperature is combined with salt. Add sour cream, which will soften the flour cake, make it more tender than in the classic sand version. Grind the components to a paste-like state.
   
2. Sprinkle flour with baking powder, knead a soft, non-sticky dough.
   
3. We form the base of the pie - put the flour mass in a baking dish with a diameter of 22 cm, stretch it in an even thin layer along the bottom, raise the side about 2 cm high. Put it in the refrigerator for 30 minutes.
   

   onion pie filling recipe

4. We clean the bulbs, chop them into large and not too thin half rings. We heat the pan, adding vegetable and butter, put all the onions at once.
   
5. Fry for about 15 minutes over moderate heat. The onion should soften very much and acquire a slight golden color, but not darken or burn! Sprinkle lightly with salt/pepper.
   
6. We add the bacon cut into small pieces, which will give the pie a very appetizing and persistent smell of smoked meats. Mix everything and after a couple of minutes remove the pan from the heat.
   
7. For pouring, we combine sour cream, eggs, grated cheese, turmeric and your favorite dried herbs. Add a pinch of salt, pepper.
   
8. Thoroughly stir the ingredients.
   
9. Pour the cheese-sour cream mixture into the form with the chilled dough. We immerse the fried mixture of onions and bacon in a viscous filling - we try to distribute evenly over the entire area. From above, you can sprinkle the cake with an additional portion of aromatic herbs.
   
10. We send it to the oven preheated to 180 degrees for about 35-40 minutes. The filling should completely thicken and acquire a pleasant golden hue.
    
11. Sprinkle the finished pie with chopped green onions.
    
12. Serve hearty pastries warm or cool completely if desired.
    

Onion pie is ready! Bon Appetit!

Onion pie is an incredibly tasty, mouth-watering and fragrant dish. There are many variations of its preparation in different cuisines of the world - German, French, Jewish, Ukrainian, etc. An onion pie is prepared from dough - shortbread, puff, biscuit and yeast, and its filling is made from onions or green onions, cheese, eggs. Often poultry meat, bacon, bacon, herring, anchovies are added to the dish, walnuts and greens. And, of course, be sure to use various spices and spices - cumin, paprika, black and red pepper, horseradish.

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

Traditional German dish - open onion pie

In Germany, onion pie is prepared in almost every family. Without it traditional dish not without national holidays - the autumn festival of young wine and the Bernese festival "Tsibelemerit". Real german pie with onions are made from yeast or shortcrust pastry. As a rule, onions are used to make the filling, boiled eggs and bacon. 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 hearty and delicious German onion pie. You will need 5 onions, 2 cups wheat flour, butter (60 g) as well as any kind of hard cheese (100 g). In addition, olive oil (1 tablespoon), sour cream (3 tablespoons), cumin and salt are needed.

German pastry with shortcrust pastry

The technology for making an open onion pie is as follows. First you need to knead the shortcrust pastry. 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 refrigerate for 40 minutes. In the meantime, get on with the stuffing. Peel the onion and cut it into half rings. Pour some oil into a frying pan and place it on medium heat. Put 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. Remove the dough from the refrigerator, roll it into the required shape, a layer of 5-6 mm thick. Place it in a baking dish and then pierce with a fork. Place the pie base in the oven for 10 minutes. Next, remove the cake from oven, put on it sour cream and onion filling. Sprinkle grated cheese on top. Send the cake back to the oven for half an hour. After that, take it out, cool and serve.

Another Great German Onion Pie Recipe

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

German onion ham pie is prepared like this. First, yeast, flour and salt are mixed in a deep container. Warm water (150 ml), milk and butter, pre-melted, are also added there. Knead with hands soft dough place in a bowl and cover with cling film. The dough is allowed to stand for 40 minutes, and at this time they are engaged in the filling. Put the pan on the fire and melt 50 g of butter. Onions are peeled, cut into half rings and fried for 10 minutes. Chicken eggs beat, add nutmeg, sour cream, salt to them. The ham is cut into small sticks. The dough is taken out of the bowl, rolled out into a layer 4 mm thick, and then transferred to a baking sheet. Spread onions on the dough, pour it with a mixture of eggs and sour cream. Add ham and marjoram. In the oven, preheated to 200 ° C, put a baking sheet for 20 or 25 minutes. Finally, the cake is taken out, allowed to cool slightly and cut into square pieces.

Cooking onion pie from puff pastry

In France, no less than in Germany, they love and often cook open pies with onion filling. We invite you to adopt next recipe. French onion pie with aromatic herbs, leeks, cheese and tomatoes has a great taste and aroma. The technique of its preparation is not particularly difficult, and you will need about 50 minutes of free time. For the test, you will need one glass of wheat flour, one egg, butter (100 g), a third of a glass of corn flour, vinegar (2 tablespoons), salt (1/2 tablespoons). We will make the filling from leeks (1-2 pieces), goat cheese (100 g), tomatoes (3 pieces), hard cheese (100 g), herbs (parsley, dill, basil, etc.). We will also use olive oil, salt, seasonings to make the pie.

How to make a real onion french pie?

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

We bake a French puff pastry pie

Roll out the dough with a rolling pin to a thickness of no more than 4 mm. Put it in a rectangular baking dish. Place a mixture of herbs and goat cheese on top of the dough. Add the leek and a piece of hard cheese there. Put the tomatoes and the remaining greens on top. Decorate the pie with grated cheese. Slightly bend the edges of the pie and send it to the 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 that, take out the dish, let it cool slightly and cut into portions. Onion pie with cheese and tomatoes is ready! It turns out lush and soft, with a rich cheese-onion flavor. And the abundance of greens gives it a delicious spicy aroma. Now you know how to make an onion puff pastry pie. As you can see, there is nothing complicated in this.

Onion pie in Ukrainian cuisine

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

We invite you to try this great 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: greens (green onions, dill), vinegar (1/2 tsp), soda (1/2 tsp), salt and one egg yolk. The dough for the Ukrainian onion pie is prepared as follows. The flour is mixed with grated butter, sour cream. Soda slaked with vinegar, 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 is rising, prepare the filling. Onions are cut into small cubes and placed in a deep container. Pour boiling water over it for a few seconds in order to remove excess bitterness. Put the pan on the fire and put butter in it. When it warms up, put the onion, stew it until transparent, and then remove from heat. hard cheese and boiled eggs rubbed on a grater. The greens are washed and finely chopped. Cheese, eggs, green onions and dill are added to the cooled onions. The stuffing is peppered and salted to taste. Next, one part of the dough is rolled out and laid out on a baking sheet. The stuffing is placed on it. The second piece of dough is rolled out and spread 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. The oven is heated to 180°C. Place the pie in it and bake until tender 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 pastries. Be sure to take them into service and try to make this dish for your household and guests. By the way, you can easily change the recipes to your liking. For example, you can add boiled chicken meat, bacon, sausage, your favorite spices and spices to the pie. Good luck!