There are recipes that are repeated over and over again and forever in my family because everyone loves them, and that's what happens with this recipe onion pie that I have always associated with family meals, with the Saint day of my grandmother and with the beloved appetizers that we all like, and that my aunt Nena prepares like no one else in my family. Perhaps that is the reason why I have a special love for this recipe
It is a very simple but very rich savory pie that has become part of my collection of must recipes with which I may solve a dinner or a last time visit at lunch time since almost everybody loves it. It is made with caramelized onions, but that doesn't mean you add sugar nor be sweet, but they are golden as the color of the caramel with the natural sweetness of our onions.
Almost all recipes for onions tarts or pies (if not all), call for fresh cream and eggs, so they are prepared as if they were a quiche with onions. However, this one I am bringing you today, is done with a béchamel sauce, which is left to cook slowly with the cooked onion making the pie much more light, soft and creamy. A delight of cake that I propose for any occasion, for any day… "just because I am worth it".
- 1 kilo of onions €0.80
- 20 ml of extra virgin olive oil €0.09
- 3 tablespoons flour €0.15
- 1/2 liter of milk hot €0.30
- 200 g emmental cheese grated €1.10
- 2 pie dough ready to go €2,00
Total €4.44 for two pies of which easily you will get 14 portions, i.e. €0.32 per portion. can you think of a more original plate for so little?
Directions
1 Preheat the oven to 180 degrees. Line a pie mould with the ready to go dough..Since this dough carries much butter, you don't have to be greased the pan because it will not stick. Bake for 20 minutes the dough placing a few ceramic beans over. Remove from the oven and put aside. This is what is called blind baking and it is used for fillings that do not require much cooking in the oven as it is the case of this cake.
2. Chop the onion into rings.
3. In a large skillet, pour the oil and the chopped onions and sauté to medium fire for about 20 minutes or half an hour, until the onion is well browned (caramelized).
4. Heat milk in a saucepan over low heat.
5 At this point, remove the onions and set aside. In the same pan, add a tablespoon of oil and the flour and toast to medio-low fire for a couple of minutes.
6 Add the milk little by little taking care not create any lumps (if the milk is very hot should not form lumps, but if they were, use a blender to beat our sauce béchamel once we have incorporated all the milk and return to the fire).
7. When all the milk is incorporated, add back the onions and cook slowly for 10 minutes until the bechamel is cooked, raw flour is not noticeable and have all the flavor of caramelized onion. Season with salt, freshly ground black pepper and nutmeg.
8. Place onions filling onto the mould making sure there are no unfilled spaces. Cover with cheese on top and bake at 180 degrees for 20 minutes, until the dough is golden. Remove from the oven and let stand for a couple of minutes before removing from pan.
- Serve with a little salad
- Replace the ready to go pie dough with ready to go puff dough. Use an oven tray instead of a pie pan.
- Add some nuts to have a crispy touch
- You can prepare this recipe baking only one of the pies and freezing the other no-baked and wrapping well in plastic wrap
- Difficulty: easy
- Preparation time: 40 minutes
- Servings: 12
A very simple recipe, the ingredients seem to be tremendous so I score it to my wish list, I love all your recipes, but the traditional ones are the most. Kisses!
Milgracias Guacimara for your comment, but above all it always around here so affectionate. Many thanks :)
I already have a special folder for your blog on my tablet Ainsss Hahahaha what a delight of Loleta cake ;)
LOL thank you very much miracles. Trafficking is death and is very original because it has sauces instead of cream :) Thank you very much for being here with me!
I love it!
Hello!!! I liked this recipe and I want to make it to a meeting of friends. I have two questions. A: if I do it with puff pastry, I have in the freezer, also I have q bake it? And two, I can refer before the onion? And freeze it until the day q go to do it? Thank you
Hi Mar, sorry that it has taken to reply but I have been very busy for a few days and missing me hours. Thank you very much for writing. You can do it with puff pastry and the procedure would be the same thing with mass breeze. With regard to your question if you can freeze the onion, I have not tried it never, but I don't see why not. The only thing that can happen is the onion take a little water which would solve hand freezing it in an airtight container to freeze. If you don't, use a bag of frozen and close it well so that no moisture of more. When you thaw it if you see that it is too watery, simply Sauté a little in the pan over high heat to make you lose excess water. I hope I helped. A hug and thank you very much for being here with me
Very good!
It looks fantastic, I would like to make it this weekend... One question, are the ingredients that you suggest two cakes like that you show in the photo? I have that same mold and just want to make one, simply divide ingredients by 2?
Pretty Graciad
Good findeeee!
Loleta, this cake is pure love! I have not done it and now is the rich going to smell. And this type of recipes, so easy and lifetime home to me is that I love. I am a fan of savory pastries, meals with family and friends great searches and also they always tend to be super easy! I do this safe!
Oh Tina how glad you liked! I say that when try it will do it again and again because it is easy and delicious and you out of a lot of troubles. A hug and thank you very much for being here with me :)
Hello Loleta, I found you page by chance and I was delighted. I wanted to ask you about this recipe, I am a fan of the onion, but I have a question. Do I have to caramelize it, with sugar and that, or just poached with oil in the frying pan?
Hi Julia,
Thank you very much for your words. No, the onion must not caramelize it with sugar. Single caramelizes their natural sugars with and thus is much more good. It should have patience and fire low and nothing else. The onion has lots of sugar and is not necessary to add more if we have time to make it little by little. A hug and thank you very much for being here with me :)
Do Loleta, teach cooking classes?
Thank you
Natalia
Hello Natalia, I do teach in various schools of Malaga. The next course is this Friday at the workshop School of cuisine, and soon other healthy cooking at another school. Estate attentive because all public them in social networks. A hug and thank you very much for writing.
Hello! I'm making your onion tart and doubt arises me. To make the filling thought me little to distribute it in the masses and so I have put everything in one. Now bake it me is looking that the filling is melosito, and not is if it must be so or is that this a little crude to have you post too.
Hello Isabel, quantities are measured so that the molds are well. This filling not curdled like's the Quiche because it carries a white sauce instead of eggs, so don't worry if the filling is sweet because of that it is. Let me know, but surely you out good. A hug and thank you very much for being here with me :)
Hello Loleta, looking super
A doubt, q type of Onion is the best to caramelize?
Hola Maria Jose! I use normal, large onion but the normal life: neither purple nor fur white, neither small nor fresh, of brown skin of a lifetime and if more are not very large because and longer. Thank you very much for writing and especially thank you for being here with me:)