German Onion Pie (Printable)
Savory tart with caramelized onions, bacon, and creamy custard on crisp pastry
# What You Need:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold, cubed
04 - 1 large egg
05 - 2-3 tablespoons cold water
→ Filling
06 - 2 tablespoons unsalted butter
07 - 1 lb yellow onions, thinly sliced
08 - 5 oz thick-cut bacon, diced
09 - 1/2 teaspoon caraway seeds
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon freshly grated nutmeg
→ Custard
13 - 1 cup heavy cream
14 - 1/2 cup whole milk
15 - 3 large eggs
16 - 1/2 cup grated Emmental or Gruyère cheese
# How-To:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add egg and enough cold water to form a soft dough. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 375°F. Roll out dough on a floured surface to fit a 9-inch tart or pie pan. Press into pan, trim edges, and prick base with a fork. Chill until ready to fill.
03 - Melt butter in a large skillet over medium heat. Add bacon and cook until just crisp. Remove and set aside. Add onions to the pan and cook gently, stirring often, for 15-20 minutes until golden and very soft. Stir in caraway seeds, salt, pepper, and nutmeg. Remove from heat and mix in bacon.
04 - Whisk together cream, milk, eggs, and cheese until smooth in a bowl.
05 - Spread onion mixture evenly over the prepared crust. Pour the custard over the onions.
06 - Bake for 40-45 minutes, or until the filling is set and lightly golden. Let cool for 10 minutes before slicing.
07 - Serve warm or at room temperature.
# Expert Advice:
01 -
- The magic happens when onions collapse into sweetness and bacon brings its smoke to the party
- This is the dish that turns I dont know what to make into everyone is staying for dinner
02 -
- Chilling your dough is not optional, it prevents shrinking and sad crust situations
- Onions need time to become their best selves, rushing this step is the only real mistake you can make
03 -
- Grate your cheese fresh because pre-grated cheese has anti-caking agents that prevent smooth melting
- Let the tart cool for at least 10 minutes before slicing or your custard will weep onto your cutting board