Our Vegetarian Onion Pie recipe is a traditional harvest dish that goes perfect with a glass of young wine or sweet beer. You will need about 30 min of time for the preparation if you have the luck to use a food processor for dicing the onions. Else you might need 10 min more to fulfil this tearful task by hand. Baking the pie will take another 40 min. This recipe serves 4 very hungry harvesters.

We also have some ideas below if you don’t mind a bit of meat in your meal. Of course, that means it is not a vegetarian pie any more.

Ingredients you’ll need for our Vegetarian Onion Pie: 

Dough:

• 150g (1 and 1/4 stick of) cold butter
• 250g (2 cups) plain flower
• 1 egg
• 1 pinch of salt

Filling:

• 6 medium sized onions, choose whatever variety and colour you like
• 200 ml (1 cup) of cream 
• 100 ml (1/2) cup of sour creme
• 3 eggs 
• 3 pinches of ground nutmeg
• 3 pinches of ground caraway seed
• salt and pepper to taste

Time you’ll need:

• Preparation: 30 min
• Baking: 40 min
• Resting: 30 min

What you’ll have to do:

For the dough mix your flour with a pinch of salt, then crumble in the cold butter and incorporate it well using you hands. Add the egg and keep kneading until your dough forms a smooth yet firm ball. Wrap it up in cling film and put in the fridge to rest.

Preheated your oven to 200 °C (400 °F).

For the filling peal your onions and slice them finely – we simply used a food processor to help us with this task. That is quicker and far less tearful than doing it by hand. Fry the onions in a wide frying pan on medium heat until they turn translucent. Add two to three pinches of salt right when you start frying them. That way the onions will get nice and soft rather than crispy.  Set them aside to cool. 

Now roll out your dough and press it into your greased pie pan. Make sure to cover the brim all the way up. In a bowl mix together all the liquid ingredients for the filling as well as the spices. Than add the onions, stir again and pour the mixture into the prepared pie tin.

Bake your onion pie 200 °C (400 °F) for 40 min and let cool a bit before serving. If you don’t give the pie at least 30 min to cool off, its filling will still be quite liquid and may not hold up, when you try to serve it.

Enjoy your vegetarian onion pie for harvest fest! Or basically any other occasion that calls for a hearty meal. It goes well for lunch or dinner with a crispy salad on the side and is just made for bringing it to a picnic or party, as it hold up firmly once completely cooled.

MEAT OPTION: If you want the onion pie to be even more on the savoury side, you can add cut up bacon or chorizo to your frying onions. Smoked salmon is also a great addition!