For a classic onion pie, yeast dough is very important, but this version is made without an additional dough base. Here, the egg and onion mixture is enriched with butter, cheese, and flour – resulting in the right consistency and a mild flavor.
As with other onion pies, this one pairs perfectly with young semi-fermented wine or light white wine.
For the pan version
If you are preparing the dish for a birthday or a larger family, the onion pie without a base can also be baked in a pan. You just need to double the quantities of the main recipe ingredients below, line the baking pan with parchment paper, and continue preparing as indicated in the recipe.
Onion pie without a base – the best recipe
Ingredients (12 pieces):
1 kg onions
125 g soft butter
6 eggs, size M
150 g flour
250 g diced smoked ham
500 g grated Gouda cheese
½ bunch of parsley
Preparation
1. Peel and dice the onions. Beat the butter with an electric mixer until creamy. Gradually mix in half of the eggs one by one. Then add the flour, followed by the remaining eggs.
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2. Stir the ham, cheese, and onions into the dough. Place the mixture into a greased 28–30 cm diameter springform pan and smooth the surface. Bake in an oven preheated to 200 °C, or if using a fan setting – at 175 °C, for about 40 minutes until the pie is nicely browned. Remove from the oven and let cool slightly.
3. Wash, dry, and strip the parsley leaves. Leave some for garnish and finely chop the rest. Cut the onion pie without a base into pieces, serve, and sprinkle with parsley.
