French Onion Pie
Recipe type: Brunch, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4
All the flavors you love about french onion soup on top of flaky pie crust. Perfect for a brunch or a light dinner. You can also cut into small squares and serve as a savory appetizer.
  • For The Pie Crust
  • 5 tablespoons of cold unsalted butter
  • 2 tablespoons of cold vegetable shortening
  • 1⅓ cups of all purpose flour
  • ¼ teaspoon fine sea salt
  • 5 tablespoons of ice water
  • Onion Filling
  • 2lbs of sweet onion, thinly sliced
  • 1 tablespoon of unsalted butter
  • ¾ cup gruyere cheese
  • ½ teaspoon of fresh thyme
  • ¼ teaspoon of salt and ¼ teaspoon of fresh cracked pepper
  • 1 large egg
  1. For The Pie Crust-
  2. In a food processor combine flour and salt. Pulse twice to combine.
  3. Cut the cold butter into cubes and add the butter and shortening to the food processor.
  4. Pulse 10-15 times until the mixture starts to form crumbles.
  5. Add the ice water a little at a time and pulse until the dough starts to come together.
  6. Transfer the dough to a work surface and shape into a disk. About six inches across.
  7. Wrap the dough in plastic wrap and place in the refrigerator for one hour.
  8. For The Onion Filling-
  9. In a large skillet over medium/ low heat, add butter, onions, thyme, salt, and pepper.
  10. Stirring occasionally, cook onions until caramelized. About 30 minutes.
  11. Preheat oven to 350
  12. When your onions are caramelized remove from the heat and place in a medium-sized bowl to cool
  13. Remove dough from refrigerator.
  14. Transfer the dough to a lightly floured workstation and roll out into a rectangular shape, approximately 11x9
  15. Carefully transfer the pie dough to a baking sheet.
  16. To the onions add in shredded gruyere cheese and the egg. Mix to combine.
  17. Spread the onion mixture on top of the pie dough, leaving about a half inch edge around the outside of the dough to make a crust.
  18. Sprinkle a pinch of thyme on top.
  19. Place into the preheated oven and bake until the pie is golden brown approximately 35 minutes.
  20. When golden brown and slightly crispy on the bottom, remove from the oven and allow to slightly cool before cutting into squares.
  21. Enjoy
This recipe works great with store-bought pie crust if you are short on time.
Recipe by Salt & Suede at