French Onion Pie
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.
Recipe type: Brunch, Lunch, Dinner
- 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
- 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
- For The Pie Crust-
- In a food processor combine flour and salt. Pulse twice to combine.
- Cut the cold butter into cubes and add the butter and shortening to the food processor.
- Pulse 10-15 times until the mixture starts to form crumbles.
- Add the ice water a little at a time and pulse until the dough starts to come together.
- Transfer the dough to a work surface and shape into a disk. About six inches across.
- Wrap the dough in plastic wrap and place in the refrigerator for one hour.
- For The Onion Filling-
- In a large skillet over medium/ low heat, add butter, onions, thyme, salt, and pepper.
- Stirring occasionally, cook onions until caramelized. About 30 minutes.
- Preheat oven to 350
- When your onions are caramelized remove from the heat and place in a medium-sized bowl to cool
- Remove dough from refrigerator.
- Transfer the dough to a lightly floured workstation and roll out into a rectangular shape, approximately 11x9
- Carefully transfer the pie dough to a baking sheet.
- To the onions add in shredded gruyere cheese and the egg. Mix to combine.
- 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.
- Sprinkle a pinch of thyme on top.
- Place into the preheated oven and bake until the pie is golden brown approximately 35 minutes.
- When golden brown and slightly crispy on the bottom, remove from the oven and allow to slightly cool before cutting into squares.
This recipe works great with store-bought pie crust if you are short on time.