I am not a pastry chef or even a baker, so please bare with me. If you see something I can improve on, please let me know! The baking times were for my little 5” pie, so longer cooking times will be needed for larger ones.
Sweet Onion Pie
- 2 large White Onions; thinly sliced
- 3 Tablespoons Butter
- 2 cloves Garlic; sliced
- 2 Tablespoons Flour
- 2 Tablespoons Heavy Cream
- 1/2 cup Sharp Cheddar
- Salt and pepper to taste
- Puff Pastry Crust
- Remove the pastry from fridge and roll out. Slice in half and line a greased pie plate or tart pan with one half; pressing into the sides. Place pie plate and remaining dough back in the fridge.
- Preheat Oven to 400°F.
- Remove pie plate from the fridge and line the inside with wax paper. Add beans or pie weights to weigh it down and bake for 12 minutes or until bottom is cooked through and slightly golden. Set aside. (Use these 20 minutes to cut and shape anything you’d like to top the pie with, making sure to place back in the fridge when the dough gets too warm)
- In cast iron skillet over medium heat, melt butter and add in the onions. Cook until tender and translucent; about 8 minutes. Add in the garlic and continue to cook until fragrant. Stir in the flour and cook until golden brown.
- Slowly pour the cream over the onions, stirring constantly, and add in the salt, pepper and cheese. Cook until the cheese is melted; about 4 minutes.
- Add the filling to the pie crust and top with the remaining half sheet of dough; cutting off the excess. Bake for 20 minutes or until crust is golden. Then cool for 5 minutes before serving!
Looking for a main dish? Try one of these recipes!