- Flour - 250 Grams
- Salt - 1 teaspoon
- Butter - 150 Grams
- Water - 3 Teaspoons
- Onions - 3 Pieces (Peel and finely cut into half rings.)
- Olive oil - 1 teaspoon
- Sugar - - Pinch
- Broth - 1 cup (Chicken, beef or mushroom broth will do.)
- Cognac, brandy or vermouth (optional) - 2 teaspoons
- Black freshly ground pepper - - To taste
- Hard cheese - 60 Grams (Grate cheese on grater.)
- Egg - 1 piece
- Fat cream - 1/2 cup
1. Mix the flour with salt, add 115 grams of chopped or grated butter. Knead with your hands or blender for dough. The dough should not stick to your hands and roll well. Prepare the desired form for the pie - oil it with oil (so that the dough does not stick). Roll the dough (putting it between food film). The thickness of the dough, to which we aspire, is 2 cm. 2. The dough can be cooled in the refrigerator for 10-15 minutes. (with it then it will be easier to work). Gently lay out the mold, cut the excess from the edges of the mold. 3. In a preheated oven to 200 degrees, place the mold with the dough, having previously filled up with peas or rice as a filling (so that there is a groove for the onion filling), bake until golden brown for 15 minutes. 4. Mix one teaspoon of olive oil and butter, melt in a frying pan, add onions cut into half rings and fry over medium heat for 15 minutes. Then remove the lid, add half a spoonful of salt and a pinch of sugar, stir until the onions are caramelized and get a deep golden color. Add the cognac (if desired) and broth, mix, the liquid will help to remove pieces adhering to the bottom of the pan. Hold on the fire for 5-10 minutes, add salt to taste and freshly ground pepper. Then let it cool down and lay it on the dough (pre-rid yourself of peas or rice!). 5. Pour the beaten mixture of egg and cream onto the filling. Top with grated cheese and send to the oven for 25-30 minutes. Check with a knife - it should not have a raw egg. 6. Onion cake for hot and cold. Pleasant!
Servings: 8-10