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Onion and Cheese Pie

The recipe for this pie is very simple and it uses basic ingredients. Some people don't like onions and try to avoid them in dishes. The filling in this pie doesn't taste like onions at all, it's more reminiscent of mushrooms with cheese, and it's very delicious. The dough is sandy and slightly layered. If you need a tasty, simple, and satisfying dish, take note of this recipe.

For the dough:

Butter

1 cup + 3 tbsp

Flour

2 1/2 cups

Sour Cream (20%)

6 tbsp

Baking Soda

1 tsp

White Vinegar (9%)

2 tsp

For the filling:

Processed Cheese

4 packs (80 g each)

Onions

3 large onions

Eggs

Salt

to taste

Ground Black Pepper

to taste

Dill

1-2 tbsp

To make the onion and cheese pie, start by rubbing the butter with the flour into small crumbs. It's convenient to do this with a food processor, but you can also rub the butter on a large grater by hand and mix it with the flour.

The butter should be from the freezer so that it doesn't melt, this is important.

Now add sour cream and baking soda dissolved in vinegar to the resulting crumbs, knead the dough.

You don't need to knead the dough for a long time, just gather it into a lump and refrigerate it for two hours or overnight.

Prepare the filling. Thinly slice the onions into quarters. Take a large frying pan, pour in a little vegetable oil, heat it up and add the onions. Set the heat to low, the onions should stew for about 10-15 minutes. They should just slightly change color, becoming translucent and soft. Season the onions with salt and pepper to taste.

Grate the processed cheese on a large grater.

To make it easier to grate the processed cheese, I put it in the freezer for 10-15 minutes.

Simply mix the eggs (no need to beat), add herbs and a little salt.

Mix the prepared onions with the grated cheese, combine. The mixture should cool slightly. Then add the eggs with herbs, mix.

Take the dough out of the refrigerator and divide it into two unequal parts. Take the larger part (⅔) and roll it out, taking into account a diameter of 10 inches for the baking form plus side walls about 2.5 inches high. Place the dough in the form, shape the edges, and pour in the prepared filling.

I lined the bottom of the baking form with parchment paper and lightly greased the sides with vegetable oil.

Roll out the remaining piece of dough, place it on top of the filling, even out the edges, and pinch together. To securely seal the bottom and top layers of dough, I used a fork, it looks nicer and is more reliable. Place the pie in an oven preheated to 170 degrees Fahrenheit for 30 minutes. You can additionally brush the pie with egg, then it will be more golden, I didn't do this.