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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 9 |
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In our family we call this dish Kuchen de cebollas which literally translates to - onion pie. The caramelized onions and delicious flakey pastry result in something that tastes nothing like onions! This dish is always a hit when I make it for company. Treat it like a quiche. It goes great with soup or salad! We've also been known to make mini onion pies which make lovely hors d'oeuvres. Ingredients:
1 cup oil |
1 cup warm water |
1/2 teaspoon salt |
6 eggs |
1/2 teaspoon baking powder |
5 cups all-purpose flour |
5 large white onions, sliced medium-thin |
1 tablespoon stock (or water with soup mix) |
1 dash salt |
1 dash sugar |
1 dash pepper |
1 dash cumin |
1 pinch nutmeg |
Directions:
1. Dough: In a large bowl mix 1/2 cup of oil, warm water, 1/2 teaspoon salt, 1 egg and baking powder. Gradually add flour until dough will form a ball. This may not take all 5 cups!
2. In a large pan, fry the onions in approximately 1/2 cup of oil. Add salt, sugar and other spices. Mix in stock. Continue to cook until onions are wilted and a rich caramel colour.
3. Remove from heat. Quickly mix in eggs to prevent them from clumping as they come into contact with the hot mixture.
4. Let cool.
5. Grease a pie dish. Roll out 3/4 of the dough and place in the pie dish. Fill with onion mixture. Use remaining dough to make lattice-style top.
6. Bake at 350°F for 45 minutes to 1 hour, or until centre looks set and edges of dough are golden.
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