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Bernard’s advice:
To bake the dough blank, I give this tip. I’ve often used parchment paper with dried beans, but I’ve discovered another formula that is much more interesting and won’t damage the dough! Simply line the bottom of the dough with cling film, then fill with flour and close like a bag. The dough base is then filled with this “layer”! Stretch film is oven-proof and the flour swells (even when dry) with the heat and will therefore press the dough against the edges of the mould used! All advantages! Especially since you can keep this “thing” for later use and as many times as needed!
Here is an easy recipe but which deserves a little bit of attention for a perfect result… Forget about ready-made pasta… Homemade shortcrust pastry is so easy and tastes so much better! Crunchy, deliciously crumbly and buttery, it blends perfectly with the creaminess and smoothness of these onions…
Shortcrust pastry
-100g of butter
-200g of flour
-1 egg yolk
-10g of sugar
– a good pinch of salt
-water
-water
Onion dip
-1 kilo of onions
-15g of butter
-20g of sugar
-3 eggs
-200ml of heavy cream
-100ml of milk
Start by preparing the broken pastry. We will proceed this time by sanding the dough. Put the butter cut in pieces (even cold) with salt, sugar and flour.
If using a food processor, start working the dough with the “sheet” of the processor, i.e. the “K”. Otherwise working by hand…
Add the egg yolk, continue to mix and then add the water little by little until you get a homogeneous paste.
Bring it all together into a ball, then put the dough on a sheet of parchment paper, add a second sheet on top, then roll out 2 or 3 mm with a roller.
Peel and slice the onions. It doesn’t matter how “beautiful” their cut is. I simply cut them in half and then into medium slices.
In a frying pan, heat the butter over high heat. Add the onions. Stir with a wooden spoon constantly. The onions will start to caramelize. However, care must be taken not to let them burn!
When the onions begin to be well colored, add water over high heat! The onions are cooked simply by adding water regularly and waiting for it to evaporate. You will have to add water until they are cooked, which will take 35 to 40 minutes in total. Add sugar at the end of cooking, as well as salt and pepper.
Prepare the creamy mixture. Mix in a bowl, the eggs, the cream, the milk, the salt and the pepper (possibly a little nutmeg!).
When the onions are cooked, add them to the creamy mixture.
Mix well.
While preparing the onions or afterwards, line (line with pastry) a mould, frame or other utensil that can be used as a pie dish. Preheat oven to 180°C.
You will have to bake the dough without the filling to get the full crispness of the dough. Don’t forget to prick the dough!
Bernard’s advice:
To bake the dough blank, I give this tip. I’ve often used parchment paper with dried beans, but I’ve discovered another formula that is much more interesting and won’t damage the dough! Simply line the bottom of the dough with cling film, then fill with flour and close like a bag. The dough base is then filled with this “layer”! Stretch film is oven-proof and the flour swells (even when dry) with the heat and will therefore press the dough against the edges of the mould used! All advantages! Especially since you can keep this “thing” for later use and as many times as needed!
Bake the dough with the bag of flour for 15 minutes at 180°C.
After 15 minutes of cooking, remove the flour bag and put the empty dough back into the oven for 10 minutes.
Fill with onion mixture and return to the oven for 30 or 40 minutes… It all depends on the power of the oven of everyone! The pie should be golden brown…
Remove from the oven and carefully remove from the pan. This pie is also delicious cold the next day ….
