Food, travel and photography

UPSIDE DOWN RED ONION PIE

UPSIDE DOWN RED ONION PIE

I love my Delhaize Supermarket magazine. It is filled with great ideas and often features delicious recipes: I never forget to get the latest copy when staying in Brussels. Surprisingly, I even found this upside-down Red Onion pie recipe, which I had discovered a few years ago in London. Here is my very own version.

UPSIDE DOWN RED ONION PIE

21 January 2024
: 4
: 30 min
: 30 min
: 1 hr
: Easy

If you want to save time, you can use a ready-made puff pastry or regular dough from the supermarket. Just choose a quality brand.

By:

Ingredients
  • 150g flour
  • 75g butter
  • ½ tsp salt
  • 50g water
  • 700g red onions
  • 50g butter
  • 1 TBS cider vinegar
  • A few lemon thyme sprigs
  • 1 tsp sugar
  • Salt and freshly ground pepper
Directions
  • Step 1 Put the flour, the butter, the salt, and the water in a food processor and mix for 20 seconds. Remove the dough and make a ball. Store in the refrigerator until ready to use.
  • Step 2 Pre-heat the oven to 180° if it’s a convection oven, otherwise, pre-heat up to 200°. Cover the bottom of the pie mould with wax paper and set aside. Peel the red onions and cut them into round slices. Fry them in butter in a large skillet for about 5 minutes, add salt and pepper, and turn the slices over from time to time with a spatula. Gently place them at the bottom of your pie mould side by side. Caramelize the sugar and the vinegar in the sauce pan collecting all the juices from the onions. Pour this caramelized sauce over the onions and add fresh thyme or Provence Herbs.
  • Step 3 Now, using a rolling pin, spread the dough, lay it over the onions and tuck the side dough between the mould rim and the onions. Bake until the dough is cooked and golden. When done, allow 10 minutes for cool-off before turning it over. Choose a serving dish that is larger than the pie itself, place it over it, and holding it tight with your two hands on each side, quickly turn over. Remove the wax paper and serve immediately.

Good to know!

The Delhaize Magazine recipe suggests to put small pieces of butter as well as honey at the bottom of the pie mould and to cut the onions into 2 or 3 horizontally, the pieces slightly overlapping. The baking time, in this case, is 45 minutes, removing the water produced by the red onions at half time for a good caramelized result. My English recipe suggests to cut the onions in 8 and to use “Sherry vinegar”.

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