Thursday, July 21, 2016

Onion Pie in a Springform Pan

I like Onion Pie. This one is very impressive since it's made in a Springform Pan. It has a tall crust and a delicious Onion filling.



Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan, well buttered.

Crust:

1/2 C + 2 TBS Flour
1/2 tsp Salt
4 TBS Butter, cut into cubes and softened.
1 C Warm Milk
1 tsp Yeast
Vegetable Oil


Filling:
2 TBS Vegetable Oil
2 TBS Butter
2 1/2 pounds of Vidalia Onions, chopped.
1 1/2 C Sour Cream
4 Large Eggs
2 TBS Flour
2 tsp Salt
1 tsp Caraway Seeds
Ground Black Pepper to taste.

Make the Dough:

In a glass measuring cup:
Milk
Yeast
Allow to rest for 5 minutes.

In a Stand Mixer with a Dough Hook:
Flour
Salt
Make a well in the center.
Add:
Butter
Milk
Knead the Dough for about 6 minutes.
Form it into a ball.

In a GlassBowl brushed with Vegetable Oil:
Dough Ball
Cover with Plastic Wrap and allow to rise in a warm place until it doubles in size.

Filling:

In a Skillet on Medium High Heat:
Oil and 2 TBS of Butter.
Heat until Butter is melted and Oil is hot.
Add:
Onions and Reduce Heat to Low.
Sauté until Onions begin to caramelize. About 20 minutes. Stirring occasionally.
Remove from heat and cool completely.

In a large mixing bowl:
Sour Cream
Eggs
Flour
Caraway Seeds
Black Pepper to taste.
Add Onion Mixture.
Stir to combine well.

Spread the Dough into the Pan on the Bottom and up the sides, 1/2" from the top.
Work the Dough quickly and immediately spoon the Onion mixture into the Pan.
Bake 55 - 60 minutes.
The top will be golden brown and the Onion Custard will be firm to the touch.
Remove the Pan to a rack and cool 10 minutes.
Transfer to a serving platter and release the sides of the Pan.
Cut into wedges to serve.

Enjoy!
Peace in the Kitchen!

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