Ingredients
Scale
For the Filling:
- 4 cups thinly sliced Vidalia onions (or other sweet onions)
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 3 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour (optional for extra texture)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 1/2 teaspoon salt
Instructions
Prepare the Pie Crust
- In a large bowl, whisk together the flours and salt.
- Add the cold butter cubes and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
- Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 1 hour.
- Roll out the dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Caramelize the Onions
- In a large skillet, melt butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized (about 25-30 minutes). Remove from heat and let cool slightly.
Prepare the Filling
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg.
Assemble the Pie
- Spread the caramelized onions evenly over the prepared pie crust.
- Pour the cream mixture over the onions, ensuring they are well-coated but not overfilled.
Bake the Pie
- Place the pie on a baking sheet and bake for 40-45 minutes, or until the center is set and the crust is golden.
- Allow the pie to cool slightly before slicing and serving.
Notes
- For the best flavor: Use Vidalia onions when possible. Their sweetness is unmatched.
- Prevent soggy crusts: Pre-bake the crust for 5-7 minutes before adding the filling if needed.
- Customize your pie: Add a sprinkle of grated cheese, like Gruyère or Parmesan, for extra richness.