Prep 2 hrs
Cook 0 mins
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.
- 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
- 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!
- 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.
- Remove from heat. Quickly mix in eggs to prevent them from clumping as they come into contact with the hot mixture.
- Let cool.
- 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.
- Bake at 350°F for 45 minutes to 1 hour, or until centre looks set and edges of dough are golden.