Ingredients
Equipment
Method
Making the German Onion Pie
- Pulse the flour, salt, and ice-cold cubed butter in a food processor until it resembles coarse crumbs. Drizzle in ice water until the dough comes together. Form a disc, wrap tightly, and chill for 30 minutes.
- Roll the dough into your round ceramic tart pan, pressing into the fluted edges. Blind bake with pie weights at 375°F (190°C) for 15 minutes.
- In a heavy skillet, render the diced bacon until crispy and dark red-brown. Remove the bacon but leave 2 tbsp (30ml) of fat in the pan.
- Cook the sliced onions in the hot bacon fat over medium-low heat for 25-30 minutes until translucent. Raise the heat at the very end to achieve lightly charred edges.
- Whisk together the heavy cream, eggs, salt, pepper, and nutmeg until well incorporated and airy.
- Fold the caramelized onions and half the bacon into the custard. Pour into the blind-baked crust. Sprinkle remaining bacon and caraway seeds on top.
- Bake at 375°F (190°C) for 35-40 minutes until the custard is slightly puffed, golden-blistered, and set. Cool for 15 minutes, then garnish with finely chopped green chives.
Nutrition
Notes
Tip 1: Ensure your butter and water are ice-cold for the flakiest crust.
Tip 2: Do not skip the 15-minute resting period after baking; it allows the rich custard to perfectly set before slicing.
Tip 2: Do not skip the 15-minute resting period after baking; it allows the rich custard to perfectly set before slicing.