Sweet Onion Deep Dish
Savor the irresistible flavors of the Sweet Onion Deep Dish, a luxurious savory pie that pairs buttery homemade crust with caramelized sweet onions, Gruyère cheese, and a rich cream and egg custard. This elegant deep-dish recipe is infused with the subtle aroma of fresh thyme and a touch of balsamic vinegar, elevating the natural sweetness of Vidalia or other sweet onions. Topped with a golden layer of Parmesan, it bakes to perfection with a creamy filling and flaky crust. Perfect for brunch, dinner, or as a centerpiece for your next gathering, this dish is a comforting and gourmet experience in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 6 tablespoons Cold water
- 1 teaspoon Granulated sugar
- 0.5 teaspoons Salt
- 4 medium-sized Large sweet onions (e.g., Vidalia)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme
- 1.5 tablespoons Balsamic vinegar
- 0.5 cup Heavy cream
- 3 large Eggs
- 1 cup Gruyère cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (grated)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and 0.5 teaspoon salt for the crust.
Cut in the 1 cup of unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing gently until the dough comes together. Do not overmix.
Roll the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
While the dough chills, peel and thinly slice the sweet onions.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-low heat.
Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 25 minutes.
Stir in the fresh thyme and balsamic vinegar, and cook for an additional 2-3 minutes. Remove from heat and set aside.
In a medium bowl, whisk together the heavy cream, eggs, Gruyère cheese, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Roll out the chilled dough on a lightly floured surface and press it into a 9-inch deep-dish pie pan. Trim excess dough and flute the edges.
Spread the caramelized onions evenly over the bottom of the crust.
Pour the cream and egg mixture over the onions, allowing it to settle evenly.
Sprinkle the top with the grated Parmesan cheese.
Place the deep-dish pie on the center rack of the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Let the Sweet Onion Deep Dish cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.2 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 360 mg | 28% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
