Are you preparing treats for a family gathering? Try onion cake recipes.
This classic will delight both adults and children, and everyone will be licking their ears.
It can be a small snack, but also a light dinner, after which it just dusts itself off!
Here you will find a selection of several interesting delicacies and it is up to you which will be the right one.
Simple Onion Pie
The secret to a good onion pie is its absolute simplicity. The fewer ingredients, the more natural the taste. However, it must not be spoiled by any unnecessary spices or vegetables. If you don't have much of a sweet tooth, be sure to check out the savory cake recipes.
For the dough:
- 500 g plain flour
- 250 g cold butter cut into cubes
- 5-6 tablespoons of cold water
- Pinch of salt
For the filling:
- 3 large eggs
- 3 tablespoons of water
- 2 large onions finely chopped
- 500 g of quality grated cheddar
- Salt and pepper to taste
- We start by sifting the flour into the bowl of a food processor, adding butter, a pinch of salt and using the pulse button to blend until the mixture looks like breadcrumbs.
- Add cold water and mix again, this time until the dough forms a ball.
- Place in a small bowl, wrap in cling film and refrigerate for 30-60 minutes.
- While the dough is resting, add water to the pan, add the chopped onion and cook for 10 to 15 minutes to soften the onion.
- Then let it cool and drain the excess water.
- Preheat the oven to 200 degrees and prepare a cake pan, which we will line with baking paper.
- In a bowl, mix the cooled onion, grated cheddar and add 2 beaten eggs. Mix thoroughly and season with salt and pepper.
- Take the dough out of the fridge, cut off 1 third of it and put it back to cool.
- Roll out the remaining 2 thirds of the dough on a floured surface and then line the prepared cake tin with it. We press down the edges so that the dough does not stick out anywhere.
- Tip the filling onto the dough and smooth it evenly. Roll the rest of the dough into as thin a pancake as possible.
- Beat the remaining egg, brush a little around the edge of the cake pan and cover with a thin pancake.
- Again, press everywhere so that it is well sealed and the filling does not peek out anywhere.
- Brush the surface with the rest of the egg and pierce with a fork in several places so that the steam can escape.
- Place in the preheated oven and bake for approx. 35-40 minutes until golden.
- Take the baked cake out of the oven and let it rest for at least 10 minutes before cutting it into portions.
Tip: How about trying a Spicy Onion Cookie Pie?
Crumble 2 and 1/2 cups of salted crackers onto the crust, add 1/3 cup of melted butter, mix and press into the bottom of the cake pan.
Heat 2 tablespoons of butter in a pan, add 2 and 1/2 cups of thinly sliced sweet Vidalia onions and sauté for about 10 minutes until soft.
Meanwhile, in a bowl, whisk together 3/4 cup milk, 2 eggs, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and a little hot sauce to taste.
Preheat the oven to 180 °C, spread the softened onion on the biscuit base, cover with the egg mixture, sprinkle with 1 cup of grated cheddar and sprinkle with some chopped parsley.
Place in the preheated oven and bake for 40 minutes. Then we let it rest on the line for 5 minutes and we can serve.
Discover similar tips
French Onion Pie
Ease of preparation and delicious taste are paramount in this savory dish. It can easily be a main meal or just an afternoon snack. The recipe is inspired by the Mediterranean Sea.
For the dough:
- 1/2 cube of cold unsalted butter
- 1 cup semi-coarse flour
- 1/4 teaspoon salt
- 3 tablespoons of cold water
For the filling:
- 3 tablespoons of extra virgin olive oil
- 1/4 cup of water
- 4 large onions, thinly sliced
- 1 teaspoon of sea salt
- 2 beaten eggs
- 1 heaping spoon of Dijon mustard
- For decoration:
- 5-6 sprigs of thyme
- 6-8 olives
- Cut the butter into small pieces, put it in the bowl of a food processor, add flour and salt and mix it about ten times by pressing the pulse button.
- Add water and pulse again 10 times to create a texture similar to cornmeal.
- Transfer the mixture to a clean work surface and gradually start working with your hands until everything comes together into a dough, form a ball, cover with wax paper and chill in the fridge for 30 minutes.
- Line the cake tin with baking paper and take the dough out of the fridge.
- Put the dough on a floured roll, roll it out to the size of the mold, put it inside and shape it around the edges with your fingers. Prick the dough in several places with a fork and put it in the refrigerator for 2 hours.
- After two hours, preheat the oven to 200 degrees and cover the dough in the form with baking paper, pour dried beans into it and bake in the middle part of the oven for 10 minutes.
- Then we remove the beans and the paper and let them bake for another 5 – 10 minutes. In the meantime, we will prepare the filling.
- Heat oil in a pan, add chopped onion, salt and water. Stir occasionally over low heat for about 30 minutes.
- Transfer the onion to a bowl and set aside to cool. Then strain the onion to get rid of the excess liquid and mix it with the beaten eggs.
- Take the pre-baked dough out of the oven, let it cool for a while, and then brush it with Dijon mustard. Spread the onion mixture evenly over it and garnish with thyme and olives.
- Place in the oven and bake for about 30-40 minutes at 180 degrees, until the edge of the cake is golden brown.
- Take it out of the oven, let it cool down to room temperature and cut it into pieces and serve.
Quality raw materials are the basis of success
If you want to make the best onion pie, you have to bet on the quality of the ingredients. This is the cornerstone of the entire dish. The onion should be nice and firm, juicy, healthy and above all fresh. Otherwise, you'd better get rid of it and get a new one.
Take a look at a very interesting video of how the onion is actually harvested and what it looks like before it reaches the factory where it is further processed for various purposes.
How to keep tears from flowing while cutting onions
Watery eyes are a common occurrence when cutting onions, but this can be prevented by soaking the peeled onion in cold to ice water for 15 minutes.