The Original Onion Pie

Ingredients

• 2 large Vidalia Onion (peeled and thinly sliced)
• 2 stalks Leek (white and light‑green parts only, cleaned and sliced)
• 2 large Shallot (peeled and finely diced)
• 1/2 cup Sun‑Dried Tomatoes (oil‑packed, chopped fine)
• 3 tablespoons Unsalted Butter (for sautéing, can use clarified butter if preferred)
• 1 cup Heavy Cream (room temperature)
• 3 large Egg (separated – whites and yolks used)
• 3 large Egg Yolk (separated from whites)
• 1 cup Gruyère Cheese (shredded)
• 1/2 cup Parmigiano‑Reggiano (freshly grated)
• 1 cup English Cheddar (shredded, sharp)
• 4 oz Goat Cheese (soft, crumbled)
• 4 oz Brie Cheese (cut into small cubes)
• 1 teaspoon Garlic Puree (optional, for extra flavor)
• 1 teaspoon Onion Salt (or to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (Basil‑infused) (for vinaigrette)
• 1 tablespoon Lemon Balsamic Vinegar (for vinaigrette)
• 2 cups Arugula (for side salad)
• 1 large Bell Pepper (roasted, sliced for garnish)
• 1 9‑inch Pre‑baked Pie Crust (store‑bought or homemade, pre‑baked 30‑35 min)
• 2 tablespoons Chives (finely chopped, for garnish)

Instructions

1. Pre‑heat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prep the vegetables.

   Time: PT5M

   Temperature: 375°F

2. Prepare Vegetables

   Thinly slice the Vidalia onions, slice the white and light‑green parts of the leeks, dice the shallots, and finely chop the sun‑dried tomatoes. Set aside.

   Time: PT15M

3. Sauté Onions

   Melt 3 Tbsp butter in the large sauté pan over medium‑high heat. Add the sliced Vidalia onions and cook, stirring occasionally, until they turn a deep golden‑brown, about 8 minutes.

   Time: PT8M

4. Add Leeks

   Push the onions to the side of the pan and add the sliced leeks. Sauté for another 4 minutes until leeks are softened but not browned.

   Time: PT4M

5. Finish Sauté with Shallots & Sun‑Dried Tomatoes

   Stir in the diced shallots and chopped sun‑dried tomatoes. Cook for 2 minutes just to warm through.

   Time: PT2M

6. Make Cheese Custard

   In a mixing bowl combine 1 cup heavy cream, 3 whole eggs, 3 egg yolks, 1 tsp onion salt, ½ tsp black pepper, and 1 tsp garlic puree. Whisk gently.

   Time: PT3M

7. Melt Cheeses

   Add the shredded Gruyère, grated Parmigiano‑Reggiano, shredded English cheddar, crumbled goat cheese, and cubed Brie to the hot sauté pan with the vegetables. Stir until all cheeses melt into a smooth mixture.

   Time: PT5M

8. Temper Eggs

   Slowly pour about ¼ of the hot cheese‑vegetable mixture into the custard bowl while whisking constantly. Then gently fold the tempered custard back into the pan, ensuring the mixture does not curdle.

   Time: PT3M

9. Combine and Blend

   Using the immersion blender (or whisk), blend the entire mixture until smooth and homogenous. Scrape the sides to ensure no cheese pockets remain.

   Time: PT2M

10. Fill Pre‑baked Crust

    Place the pre‑baked 9‑inch pie crust on a baking sheet. Pour the cheese‑custard filling into the crust, filling it to just below the rim (about ¾ full).

    Time: PT5M

11. Garnish

    Scatter the chopped chives evenly over the top and grate a thin layer of Parmigiano‑Reggiano using the microplane.

    Time: PT2M

12. Bake Pie

    Transfer the pie (still on the baking sheet) to the oven and bake for 25‑30 minutes, until the custard is set and the top is lightly golden.

    Time: PT30M

    Temperature: 375°F

13. Rest

    Remove the pie from the oven and let it rest on a wire rack for 15‑20 minutes before slicing.

    Time: PT20M

14. Prepare Vinaigrette & Salad

    In a small bowl whisk together 2 Tbsp basil‑infused olive oil, 1 Tbsp lemon balsamic vinegar, a pinch of onion salt, and a pinch of black pepper. Toss with 2 cups arugula and set aside.

    Time: PT5M

15. Serve

    Slice the rested onion pie, plate each slice with a spoonful of the arugula vinaigrette and a few strips of roasted bell pepper. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

12 g

Carbohydrates

22 g

Fat

26 g

Fiber

3 g