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Onion pie

Onion pie


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I know it sounds weirder: you think that after eating a slice of this pie you have to keep your mouth away from others but it's not like that: P Because the pie stays in the oven for almost an hour, the onion softens, sweetens and the taste is light and nice - and you can rest assured to kiss your loved one after a slice of onion pie. I hope you like it - my parents really liked it :)

  • It took
  • 150 gr butter
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ¼ teaspoon baking soda
  • 250 gr flour
  • Filling
  • 1 kg onion, cleaned and finely chopped
  • 100 ml of olive oil
  • 4 eggs
  • 50 gr Kaiser
  • 1 teaspoon fresh, chopped thyme
  • salt and pepper to taste
  • 3 yolks mixed with 200 gr sour cream, for greasing

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Onion Pie:

1. Preheat the oven to 180 ° C. Grease with fat and line a baking tray with flour.

2. For the dough, mix all the ingredients until smooth. spread the dough on a surface powdered with flour then place it on the bottom and edges of the prepared tray.

3. For the filling, cook the onion in olive oil until it softens slightly then let it cool slightly. Mix the onion with eggs, kaiser, thyme, salt and pepper. Pour the filling over the dough in the pan then grease the pie on top with the yolk mixture. Bake the pie for 50 minutes.


Onion and cheese pie, as difficult as it may seem at first, is so appetizing. Put the ingredients for the pie dough in a bowl and mix them, then knead by hand until you get an elastic dough. We put it "raised" for 30 minutes.

We start the composition for the pie: we cut the leeks, the sliced ​​carrot, the pepper into cubes and the broccoli is boiled for 3 minutes and then drained of water. Heat the vegetables in butter and after they have cooled, add salt and pepper, sliced ​​olives. Mix everything with sour cream.

Spread 3/4 of the dough in a sheet and line with it the inside of a round tray greased with oil and lined with flour. Put the grated cheese on top and then the previously prepared vegetables. Cover with another thin sheet and prick the dough before putting the pie in the oven. Bake for 40-50 minutes.


Gluten-free onion pie

I warn you in advance that you will want to eat this fit gluten-free onion pie all at once, without sharing it with anyone. It tastes really irresistible - only if you like onions, of course :)

This one fit pie it will not crumble due to the egg, cheese and coconut flour, which provide a lot of fiber, but not the gluten you don't need. However, if you do not have coconut flour around the house, you can replace it with any other type of flour. Turmeric contributes to the interesting aroma and color of this pie.

The salted onion pie is healthy and low in carbohydrates, but will delight you with high protein content. In addition to its beneficial nutritional properties, the pie boasts a delicate taste. It goes perfectly as a nutritious and healthy breakfast instead of an omelet, but it is also ideal as a light evening meal. You can also serve it as a garnish for various meat dishes. Because the pie is simple and fast, it can be prepared by anyone. You can also add dehydrated tomatoes or chives to diversify the flavors.

One serving of low carb onion pie contains: 14% of RDA calcium 9% of RDA for vitamins A, D, B 12

Prepare this healthy onion pie that does not contain gluten for you and your family and you will see that it will disappear with the speed of light.


Farmers are extremely happy. The greens appeared in the gardens. Spinach and green onions appeared with the snowdrops. The housewives teach us how to make a fasting pie with mushrooms and spinach

Instead of snowdrops, the people of Banat boast that they already have spring greens in the garden. Spinach and green onions sprouted a month earlier. No wonder. Record temperatures were recorded. 20 degrees, plus!

Author: A.L. Thursday, March 2, 2017, 7:29 p.m.

In the spring, he hurried to appear in Nea Ion's garden. With the start stolen three weeks ago, when the first snowdrops appeared, the beginning of March filled the yard with spinach and green onions.

"Look how beautiful the spinach is! I covered it this winter with straw. Now, at 20 degrees plus, they started and turned green."

Experts say that the unusual phenomenon is a welcome advantage for farmers after an extremely hard winter.

Marius Muresan, agronomic engineer: "People have started preparing their gardens to plant them with vegetables and everything has turned green faster than usual, at least compared to last year."

Also as a premiere, the farmer sowed potatoes in early March, three weeks earlier than usual. He hopes that the martisor's luck will bring him a rich harvest!

"Look how beautiful it is. The soil is very loose. I put lettuce, peas, potatoes."

And if ten kilograms of spinach still sprouted in her garden, Uncle Ioan filled the basket, and the cook got to work. The freshly picked leaves were only good for filling a fasting pie.

"We have fresh spinach here.

Wash the spinach well, put it in boiling water and boil it. Saute onions with mushrooms, dill and natural tomato juice. The filling is ready. Put it in the dough made of half a kilogram of flour, a tablespoon of vinegar, a tablespoon of olive oil and water.

The onion is finished dusting, we put a spoonful of ketchup made by us at home, from our tomatoes. Stir, leave for a while.

Put everything in the oven. The pie is ready in half an hour. Romanian and with a taste of… spring!


Wonderful recipes

Ingredient:
• 3 tablespoons olive oil
• 2 leeks, only the white part, finely sliced
• 5 finely chopped white onions
• 1 teaspoon of sugar
• mixture of aromatic herbs
• salt, black pepper
• 250 g ricotta
• 250 g feta cheese, crushed
• 3 eggs
• 250 ml sour cream (15% fat)
• ½ cane marar touched finely
• ½ cup finely chopped parsley
• olive oil spray
Preparation:
1. Heat the oil in a pan, add onions, leeks, sugar, salt and pepper and herbs.
2. Cook for 15-20 minutes over medium heat until onions and leeks are browned.
3. Preheat the oven to 180 degrees.
4. Spray olive oil in a pan.
5. Mix the 2 types of cheese, sour cream, eggs, dill and parsley.
6. Add the onion mixture and incorporate.
7. Pour the composition into the pan and bake until golden brown.
8. Serve with lettuce.


Dough ingredients

  • 300 g of flour
  • 250 g of yogurt or kefir
  • 250 g of cream
  • 5 eggs
  • 1 sachet of baking powder
  • ½ teaspoon of salt

Ingredients for the filling

  • 4 boiled eggs
  • 1 tablespoon sour cream
  • 1 bunch of dill
  • 1 bunch of green onions
  • salt to taste

Ingredients for greased tray and pie

  • 1 tablespoon oil
  • 2 tablespoons breadcrumbs
  • 1 yolk
  • 1 tablespoon sour cream

Method of preparation

Start by preparing the filling for the pie. Bring the eggs to a boil. They have to be strong to be able to cut them.

Meanwhile, wash and finely chop the dill and green onions.

After the eggs have boiled and cooled, cut them into cubes.

Mix the boiled eggs with the dill and green onions in a bowl. Add the cream and a little salt. You need to get a homogeneous composition.

For the dough, break the eggs into a large bowl. Use 4 whole eggs and one egg white. You will use the remaining yolk to grease the pie at the end.

Put the yogurt and cream over the eggs. Start beating until a homogeneous composition results.

Then add the sifted flour, baking powder and salt. Stir until all the lumps disappear. You need to get a fine composition, a little thicker than the cake.

Grease the pan with oil and sprinkle with breadcrumbs. Put half of the dough composition and level. With a spoon, spread the egg filling and greens on top.

Level and pour the rest of the dough.

Mix the yolk with the cream in a bowl and grease the surface of the pie with a brush.

Sesame seeds can be sprinkled on top. Put the tray in the preheated oven at 200 degrees Celsius.

It should be ready in 40 minutes. It should brown a little on top. But before removing it, test it with a toothpick if it is well made inside.

The pie with dill and eggs is left to cool completely, then portioned and removed from the pan.

You can cut it into square or rectangular pieces.

It is served as an aperitif or for dinner. You can accompany it with a glass of yogurt for breakfast, or with a vegetable salad for dinner.

Cheese or cheese (in the composition or above) can also be used for this pie.

Source: Light Recipes, Instead of pies, from available ingredients: https://retete-usoare.eu/in-loc-de-pateuri-din-ingrediente-disponibile/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Onion pie

Usually on Saturdays when I'm home and I have time to cook, I like to make some leavened dough. Especially now in the winter. What I present to you now is as simple as possible to make & # 8230. Yes, I know, I always say that :)) but I really don't have complicated recipes, it's all about liking them.
So I brought you a pie with onions only good for a cold winter afternoon.

In a cup mix the yeast with the sugar and a teaspoon of flour, add 100 ml of warm water and leave to rise for 10 minutes.
We put flour and salt in a bowl, and in the middle we make a hole in which we pour the leavened yeast. Knead by hand and add the rest of the warm water. Towards the end we add the oil. We finish kneading when the dough starts to come off the fingers. It is a slightly softer dough but you can work well with it.
Sprinkle a little flour on top, cover with a towel and put in a warm place away from drafts for 45-60 minutes.
During this time we can prepare the onion, which we clean, slice and harden in 2 tablespoons of oil. Set aside to cool.
We spread the leavened dough on the work table lined with flour. Put the hardened onion on one half of the dough and spread the ketchup on the other half.
Bend and press the edges then bend once more and spread lightly by hand and on the edges we press with a fork or by hand.
Put the pie in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes or until lightly browned on top.


Onion Pie

For this dough from which we remove the sugar according to Lucia's instructions, we need 8 onions suitable for size, oil, salt and pepper. If you want to fast them, make a normal bread dough, that's how they were made in Sugag, with bread dough.

Cut the scales / julienne onions, next to the onion ribs. I don't think it would be bad if you chopped them finely, but that's how the instructions were received and I tell you that the onion feels.

As I don't have a big, big pan, I sautéed the onions in a tablespoon of oil, also 2 at a time, sprinkling a little salt and ground black pepper. I let the onion be just a little translucent, you don't have to burn it, just enough to be soft and sweet.

For Lucia's dough, I let the onion cool, I personally put the cold filling on any kind of dough. I wanted to give them the shape of horns on a sheet :) but I changed my mind, after I rolled them with the corners I made a kind of bow that came from above - I don't know if you understand from the pictures.

The other sheet was made by the packages like Moldovan belts, and I also made a tart: d And I still had dough left, but since I still had the filling, I made it like bread, to eat them with jam and cheese goat in the morning.

A super breakfast! Now, I want to tell you that I made a mistake somewhere because of my dough: as I just bought a new silicone rolling pin, which works on its own like a roller, all you have to do is press a little and put your hands on the handle. fixed, moves alone. it's very good, it doesn't stick. but out of excessive zeal -type io =)) - I pressed, because the indications were a thin sheet.

No, I tell you with my hand on my heart, all the above onions enter Lucia's dough, but without spreading the onion too thin.

The taste of the pies was wonderful! tender dough with butter and sour cream and sweet onion, slightly peppered to my taste, hmmmm ..
They are excellent for breakfast or afternoon snack!


This stuffed pie is so delicious that those who will taste it will think you made it at the pastry shop. It is incredibly easy to prepare, and I can praise the result indefinitely, you have to try it!

First, defrost the pie sheets. Wallpaper a suitable oven pot with baking paper.

Fry the onion in a little butter, add the finely chopped brain and cook it a little, maximum 10 minutes. Add thyme and salt and pepper to taste. That's it! Simple is always good, in addition it will highlight the taste of the brain.

Take a sheet of pie and place it in a prepared pot so that the edges stay out. Handle the pie sheet carefully so that it does not break. Grease it with melted butter, then add 3 more sheets in a row, greased with butter of course.

Place half of the brain filling, then repeat the operation with 4 more sheets that you place on top. At the end, wrap the pie with the edges of the sheets left on the outside. Grease with egg and put it in the oven until it is brown and beautiful, so in the picture.

You can make this pie with any filling you want. I've made it with minced meat and mushrooms.

The pie filled with brain is left to rest in the oven after which it is served sliced ​​with a light yogurt sauce with lemon, salt and pepper.


Mujdei and onion pie & # 8211 Extraordinarily tasty

I found the recipe in a notebook older than my mother's and made it: fasting pie with onion and mujdei: another tasty recipe for fasting that we highly recommend is the pie with onion and mujdei.

It is very healthy and you can perfectly value the combination of two precious vegetables that we enjoy in abundance: onions and garlic.

You need the following ingredients:

For the pie:

  • 250 g flour
  • 1 or
  • 2 tablespoons oil
  • 1 cup carbonated water
  • 3-4 links green onions
  • salt
  • pepper
  • frying oil

For mujdei:

  • 3-4 cloves of garlic
  • 1 tablespoon oil
  • 1 tablespoon balsamic vinegar
  • 1 small hot pepper, optional
  • 3-4 tablespoons carbonated water
  • salt
  • pepper

How is it prepared?

Beat the egg with a pinch of salt, then add the oil, carbonated water and mix well. Put the flour in the rain and knead until you get an elastic dough. If necessary, add a little more flour until the dough comes off the bowl and hand.

Spread a not very thin sheet. Distribute the green onion evenly, roll it into a roll first, then shape it into a snail. Spread again with the twister, in a sheet of suitable thickness. Cut it in two or four, depending on size and desire.

Fry the pieces in hot oil, over a low heat, on both sides, until they are cooked, well penetrated and browned nicely. Remove on absorbent napkins, place on a plate and cover with a napkin.

For mujdei

Peel the garlic, finely chop it or pass it through the press and put it in a mortar. Peel a squash, grate it and chop it finely. Beat well with a pinch of salt until the mixture becomes a paste.

Add a little oil, alternating with balsamic vinegar, continuing to mix vigorously.
Season with salt and pepper to taste. Thin the sauce with carbonated water.