If you love French onion soup, you’ll love this version in pie form.
Serves: 4
INGREDIENTS
300 grams ready-rolled butter puff pastry
1 cup grated Gruyère cheese
1 egg, whisked
4 cups caramelised onions
1 tablespoon thyme leaves
sea salt and ground pepper
2 teaspoon sesame seeds
METHOD
Cut the pastry into a 18cm x 30cm sheet and a 19cm x 31cm sheet.
Place two-thirds of the grated cheese in the centre of the smaller pastry sheet, leaving a 2cm edge. Brush the exposed border with egg. Top with the onions, sprinkle with the thyme and the remaining cheese and season. Place the big pastry sheet on top and press around the filling. Trim, press the seal together and trim again. Brush the pastry with egg and cut five slashes in the top. Sprinkle over the seeds and chill for 30 minutes.
Preheat the oven to 190°C fan bake.
Put in a tray to heat up for 5 minutes then slide in the pie on baking paper. Cook for 25–30 minutes until golden.
Cook's Notes: If making your own caramelised onions, we recommend adding 2 tablespoons of brandy.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.