Onion confit and four cheese pie recipe

Onion Confit and Four Cheese Pie recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Onion Confit and Four Cheese Pie recipe is a delightful combination of sweet caramelized onions and a rich blend of four cheeses, baked to perfection in a flaky pie crust. The onions are slowly cooked down to create a luscious confit that adds a depth of flavor to the cheesy filling. This savory pie is perfect for brunch, lunch, or a light dinner option.

Keywords: onion confit, four cheese pie, recipe, caramelized onions, flaky pie crust.

Onion confit and four cheese pie recipe details

Onion confit and four cheese pie recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

	For the dough:
250 g	flour
125 g	cold butter
½ handful	fresh rosemary needles, chopped
1 pinch(es)	salt
150 ml	cold water
	For the Filling:
2 piece(s)	red onion, sliced
some	olive oil
100 ml	red wine
50 g	butter
2 tbsp	orange marmelade
200 g	goat cheese
100 g	Cheddar cheese
200 g	Gorgonzola cheese
2 tbsp	Parmesan cheese
	paprika
	nutmeg
	pepper
20 ml	whipping cream

Instructions

For the dough:
Mix flour, salt and the rosemary then add the cold butter cut into pieces and rub it into the flour. When the flour looks like bread crumbs add the cold water and knead to a dough. Be careful with the water, depending on the flour it might need more or less. Put the dough into a plastic bag and cool it in the fridge for 1 hour. The dough can also be prepared in advance and kept in the fridge for two days or frozen.

For the onion confit:
Cut the onions into half and slice them thinly. Cook them in olive oil till very soft. Add the red wine and let it evaporate. Add the butter and the orange marmalade (or 2 tbsp of sugar) and add some seasoning. Let it cook till it is sticky and shiny.

For the filling:
Cut the goat cheese and the Gorgonzola into cubes, grate the Parmesan and the Cheddar. Roll out the dough and line a sprayed pie dish. Prick with a fork. Now fill in the onion confit, then sprinkle the Cheddar on top, then the goat cheese and the Gorgonzola and lastly the Parmesan. Season to taste. Bake at 200°C for 30 minutes.


Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a