Made onion pie last night. It was awesome. Here's the recipe (I think I got the measurement names right - tsp. = tea-spoon, tbsp. = tablespoon ?):
For a large pan. Don't know the exact measurements, like 1.5 A4 pages or something.
For the dough:
250 gr. flour
170 gr. cold butter
1/3 tsp. sugar
2/3 tsp. salt
3-5 tbsp. water
For the filling:
1.5 kgs onions (estimate, didn't really measure. Enough to fill a medium pot, maybe 7 litter big)
One whole head of garlic (less if you don't like it)
200 ml. cooking cream (15-30%)
Butter/oil to fry in
Salt, pepper, nutmeg
150 gr. Grated cheese
Dice butter, make sure it's still cold. Put all dough ingredients in blender except water. Blend them in short pulses until you get a grainy texture. The trick with this kind of dough is not to over-process it.
Once that's done, add three tbsp. cold water. Again, blend but not too much, until you everything mixes together. Then test the dough - if when you press some of it together (it should still appear grainy, a bit more fine than the filling of a bean bag) between your fingers, it sticks, it's probably done. If you think you need a bit more, add some more water, but not too much.
Place the flour onto your working surface and mash it into a coherent blob (it should form itself very easily, no need to work it too much). Then form a ball and wrap it in nylon (I like to put it in a sandwich bag), place in the fridge for at least 30 minutes.
Afterwords take it out, flour the surface and a roller and roll so it fits in the pan. It should be fairly thin (about 3-4 mms, I would guess). Put in the pan after greasing it and back in the fridge.
Turn the oven on to 180 deg. C to preheat it.
Cut the onions and garlic. Fry the onions in the butter/oil until they're almost see through, add the garlic. Now just add the condiments and the cream. Allow to simmer for a few minutes. Taste and correct flavoring.
Take off the fire, let it cool for a few minutes. Add eggs (make sure the mix is cool enough so they don't turn to scrambled eggs). Add the cheese. Then add as much flour as needed to get a thick but runny mix (kind of like glue). I think I used around 0.5 cup flour, maybe more. Just add it slowly until you think it's enough.
Take out the pan, pour the mixture in and place straight in the oven. Bake for around 35-45 minutes. You can see if it's ready by sticking a sharp knife in it. If it comes out clean and dry, it's ready. Take out of the oven, let it cool for 5-10 minutes. Eat.
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