Caramelized Onion Pie
A rich, savory tart featuring slow-cooked, jammy onions nestled in a buttery crust with a creamy, cheesy custard.
Ingredients
- •1 sheet refrigerated pie crust (thawed)
- •3 large yellow onions, thinly sliced
- •2 tablespoons unsalted butter
- •1 tablespoon olive oil
- •1 teaspoon fresh thyme leaves
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •3 large eggs
- •1/2 cup heavy cream
- •1 cup Gruyère cheese, shredded
- •1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, trim the edges, and prick the bottom with a fork. Blind bake for 10 minutes, then remove and set aside.
- 2
In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they are deep golden brown and caramelized.
- 3
Stir the thyme, salt, and pepper into the onions, then spread the mixture evenly over the bottom of the pre-baked crust.
- 4
In a medium bowl, whisk together the eggs, heavy cream, and shredded Gruyère cheese. Pour this mixture carefully over the onions.
- 5
Sprinkle the top with the grated Parmesan cheese.
- 6
Bake for 30-35 minutes, or until the filling is set in the center and the top is golden brown.
- 7
Let the pie rest for 10 minutes before slicing to allow the custard to firm up.
💡 Chef tips
- For deeper flavor, add a splash of balsamic vinegar or dry white wine to the onions during the last 5 minutes of caramelization.
- You can prepare the caramelized onions up to two days in advance to save time on the day of serving.
- Store leftovers in the refrigerator for up to 3 days and reheat gently in a 300°F oven to keep the crust crisp.
✅ How it should turn out
The finished pie should have a golden, flaky crust, a deeply savory and sweet onion interior, and a light, set custard that smells wonderfully buttery and aromatic.