Best cheese and onion pie recipe

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  • Cheese and onion pie

A lovely cheese and onion pie done with a hot water crust pastry, which is made with milk instead of water. Tip: Use the pastry while still warm, it's easy to roll out.

Lincolnshire, England, UK

891 people made this

IngredientsServes: 4

  • 50g unsalted butter
  • 2 large onions, chopped
  • 800g Cheddar cheese, grated
  • 2 large eggs
  • 5 tablespoons double cream
  • sea salt and black pepper to taste
  • 1 beaten egg yolk, to glaze
  • Pastry
  • 675g plain flour
  • 255g unsalted butter
  • 250ml full fat milk

MethodPrep:30min ›Cook:1hr ›Extra time:15min cooling › Ready in:1hr45min

  1. Preheat the oven to 180 C / Gas 4.
  2. For the pie: Melt the 50g butter in a pan and gently fry the onions on a low heat until soft, then leave to cool.
  3. Mix the onions into a bowl with the grated cheese, eggs, cream and seasoning, and mix thoroughly with your fingers.
  4. For the hot water crust pastry: Warm a mixing bowl and sift in the flour. Make a well in the centre.
  5. Heat the butter and the milk in a saucepan over medium high heat until just boiling. Pour into the well in the flour. Mix quickly. Continue mixing the pastry until the dough is smooth.
  6. Divide the pastry into two balls, keeping one a little larger than the other. Roll out the larger ball of pastry into a lined greased baking tin. Tip the cheese and onion mixture into the pastry case.
  7. Moisten the edges of the pastry and cover with the rolled-out top piece, crimping the edges together carefully. Brush beaten egg over the top, and make a hole in the middle.
  8. Bake in the oven for 50 to 60 minutes until golden brown and the cheese is bubbling from the hole.
  9. Allow to cool before serving.

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Reviews & ratingsAverage global rating:(22)

Reviews in English (23)

Delicious!This was simply the best i've ever made! Though i added 100g Gruyere cheese and 150ml of double cream. Lovely and moist and slightly runny.....yum!-09 Sep 2012

Delicious, didn't have enough cheddar cheese so half was made up with Mozzarella cheese, will definitely be making again. Thanks-15 Dec 2012

My husband made this pie and it was so tasty i would definately recommend this to any cheese and onion pie lover. thanks for the recipe love itMummybear 50-01 Oct 2012

British Pie Week

Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

Everyone knows the old English rhyme “Simple Simon” and his pies, and I have to confess to being a bit of an extreme pie addict! There are extreme sportsmen (and women) as well as other professions where extreme comes into play, but an extreme pie person? Why not! So, what better opportunity is there then to make a pie for British Pie Week, it seems like a jolly good week to celebrate and bring on the pies is what I say! I have several pie recipes on Lavender and Lovage, if you would like to peruse them (with a view to making one) then here is a handy link to all my “under cover” recipes: Lavender and Lovage Pie Recipes. There are sweet ones, savoury ones, meaty ones, veggie ones, Wartime ration ones as well as festive ones……..there are traditional ones as well as ones with an air of modernity about them. The word pie is simply a magic word that conjures up delicious images for me. (yes, I know, that’s très sad!)

Simple Simon met a pieman going to the fair
Said Simple Simon to the pieman “Let me taste your ware”
Said the pieman to Simple Simon “Show me first your penny”
Said Simple Simon to the pieman “Sir, I have not any!”

Simple Simon went a-fishing for to catch a whale
All the water he had got was in his mother’s pail.
Simple Simon went to look if plums grew on a thistle
He pricked his fingers very much which made poor Simon whistle.
He went for water in a sieve but soon it all fell through
And now poor Simple Simon bids you all “Adieu”

Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

My pie offering is a bit of a stunner, well we think so in the Lavender and Lovage household! It’s a simple and traditional British style pie packed to the pastry rafters with mature Cheddar cheese, fluffy mashed potatoes, cream cheese and freshly grated onions. It’s baked in a British pie dish, that was very kindly sent to me from the lovely PR ladies who look after Mermaid Cookware, and is made from Hard Anodised Aluminium with a LIFETIME guarantee! The Mermaid Round Pie Dish I was sent is a generous (8 x 1½”) in diameter and depth and my pie just SLID out on serving it. Ideal for baking crumbles and sweet or savoury pies, this Pie Dish allows four to six generous portions, and I did indeed manage to get six delectable slices of my “Say Cheese”pie from this pie dish. I give this pie dish a BIG thumbs up for its anti-stick qualities, style and that fact it’s made in Britain with a lifetime guarantee.

My Say Cheese pie about to be popped into the oven!

Not only is this new pie recipe of mine tasty, but I like to think that it brings a bit of humour to the table too with its cheesy quotes in pastry letters! I made a batch of my mum’s shortcrust pastry for this pie, it’s a simple Be-Ro basic shortcrust recipe made with 8 ounces (225g) of flour with white vegetable fat (Trex) and margarine (Stork) in equal quantities to make up a total weight of 4 ounces (115g) of fat. I am quite proud of my pastry, as I apparently have a “light” hand and it always comes out crispy light and flaky with a lovely short crumb. (My mum taught me how to make pastry and hers is amazing, so I suppose mine has to be fairly good!)

Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

I served my “Say Cheese” pie with some fresh salad as well as some home-made Farmhouse Windfall Chutney that I made a couple of years ago it’s wonderfully mellow now with spiced plum and pear flavours running through it, and I will share the recipe later on this year. You might have noticed the lovely blue dinner plates, well they are part of a wonderful 70 piece dinner, tea and breakfast service I received this week from Churchill China, with whom I will be working with from now on the pattern is called Penzance, and I will be writing a full post all about my partnership with Churchill China this weekend.

The Caravan Trail – Penzance from Churchill China

But, back to my pie! This pie was made, baked and on the table in a little over three-quarters of an hour. It’s a real simple Simon kind of pie, with good quality ingredients and home-made pastry. By all means use ready-made pastry if time is REALLY at a premium, but although I tend to buy flaky or puff pastry, I nearly always make my own shortcrust pastry. The recipe for my Say Cheese Pie is shared below, and I can see this being an all year recipe for family tea, supper, light lunch, picnics, lunch boxes and casual dinner parties around the kitchen table. I hope you enjoy it as much as we did if you make it, and so let me know by leaving a comment below. I’ll see you later with more NEW recipes to share, including recipes for fish, the 5:2 diet and some baked treats for Mothering Sunday too, Karen

Say Cheese! Cheese, Onion and Potato Pie Recipe for British Pie Week

Readers’ recipes: cheese and onion pie

W hen we asked our readers to share their kitchen secrets, we received dozens of responses that were as much about the memories that go with food as the dishes themselves.

The first in our series of readers’ recipes shows that there is some truth to the saying that the way to a man’s heart is through his stomach. Avril Allan’s cheese and onion pie is a savoury treat that is a perfect fit for your picnic basket or a night in at the dinner table — with possible aphrodisiac effects.

Recipe: Sweet Onion and Cheddar Pie Tasty

Sweet Onion and Cheddar Pie – I would like to share this wonderful pie with a little history to it. We happened to stop in Georgia, and purchased a bag of the states delicious sweet (GA.)Vandalia onions,along. In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using). Include contrasting textures in your meals. Some of the most enjoyable dishes include a combination of different yet complementary textures. These textures work together in your mouth to make eating a more enjoyable experience.

Who says delicious pies can only be served for dessert? This savory Sweet Onion Turkey Cheddar Pie is fantastic! Savory Irish Potato Pie Recipe – Crispy crust layered with potatoes, onions and bacon. Yummy Sweet Onion and Cheddar Pie menu and process is really a culmination of the little ideas I have realized within the last 3 years. Sweet Onion and Cheddar Pie is surely a weekend cooking task, that will be to say you will need a handful of hours to accomplish it, but after you`ve got the method down you are able to fry multiple order at the same time for family picnics or perhaps to possess cold leftovers to consume from the ice box on a whim.

In this case, I am planning to show you making Sweet Onion and Cheddar Pie At home with simple ingredients, exactly like Chinese restaurants. My Sweet Onion and Cheddar Pie recipe is the better on earth!

I will also coach you on how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the entire family!

I attempted applying somewhat less water than normal, which includes been encouraged elsewhere. It served a little sometimes, but different times, I’d to incorporate more and more water while the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I added later.

Can I cook Sweet Onion and Cheddar Pie?

Whether you live on your own or are a busy parent, finding the time and energy to organize home-cooked meals may look just like a complicated task. At the end of a busy time, eating at restaurants or getting in might feel such as the fastest, easiest option. But ease and processed food may have a substantial cost on your mood and health.

Eateries usually offer more food than you need to eat. Several eateries offer amounts which are 2 to 3 occasions greater than the recommended dietary guidelines. This encourages you to eat more than you’d at home, adversely affecting your waistline, body force, and danger of diabetes.

Once you prepare your possess meals, you have more get a grip on on the ingredients. By preparing for yourself, you are able to make certain that you and your loved ones eat fresh, wholesome meals. It will help you to check and feel healthier, increase your energy, strengthen your fat and mood, and enhance your rest and resilience to stress.

You can cook Sweet Onion and Cheddar Pie using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sweet Onion and Cheddar Pie:

  1. You need 1 1/2 cups of crushed ritz crackers.
  2. It’s 2-3 of sweet onions.
  3. Prepare 4-5 strips of bacon.
  4. Prepare 2/3 stick of butter melted(for crust).
  5. Prepare 2 tbsp of butter(to cook onions).
  6. Prepare 1 cup of cheddar.
  7. You need 2 of eggs.
  8. It’s 3/4 cup of milk.
  9. Prepare 3/4 tsp of salt.
  10. It’s Dash of pepper.
  11. You need 1/4 tsp of paprika.

Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania. The French have their version: tarte a l'oignon, and the British do too: cheese and onion pie. This caramelized onion cheddar tart is both sweet and salty, flaky and creamy, buttery and hearty.

Sweet Onion and Cheddar Pie step by step:

  1. Mix ritz crumbs and melted butter and press into a 8" pie pan.
  2. In a large pan cook bacon..
  3. Remove bacon and cook onion in the same pan with butter until transparent..
  4. Stir in crumbled bacon and pour into pie pan over ritz crust..
  5. Mix eggs, milk, salt, and pepper together and pour over onions. Sprinkle with cheese, and paprika..
  6. Bake at 350° for 30 min..
  7. Serve hot..

Then again, I have a weakness for crusts. Spread cooled onions over pie crust. Sprinkle cheese over, then thyme leaves. This pie is best used with sweet onions. I use Vidalia onions because that is what my mom always used.

It’s cheaper to eat junk food than Sweet Onion and Cheddar Pie

Initially glance, it could look that eating at a junk food cafe is less expensive than making a home-cooked meal. But that’s rarely the case. A examine from the School of Washington School of Public Wellness unveiled that individuals who cook in the home are apt to have healthy over all diet plans without larger food expenses. Another study discovered that regular house cooks used about $60 monthly less on food than those that ate out more often.

I don’t understand how to prepare Sweet Onion and Cheddar Pie

  • If you’re threatened by the prospect of preparing a home-cooked food, it’s essential to remember that preparing is no actual science.
  • It’s generally completely OK to omit a component or change something for another Sweet Onion and Cheddar Pie.
  • Search online or buy a standard cookbook for simple menu ideas.
  • As with anything, the more you make, the higher you’ll become. Even when you’re a complete novice in the kitchen, you’ll soon grasp some quick, balanced meals.

What recipe should I take advantage of for Sweet Onion and Cheddar Pie?

Simple oils like canola, vegetable and peanut oil have larger smoking points, making them suitable for baking chicken. Find out about selecting the best gas for frying.

What should and must not be done when preparing Sweet Onion and Cheddar Pie

  • Ensure every thing is freezing in a sealable box or bag.
  • Meat particularly must be precisely wrapped.
  • Make bread straight from freezer, anti-waste strategy urges.
  • Be aware that such a thing that’s a high water material, like lettuce, will not be the identical following being frozen and then defrosted.
  • Try to freeze every thing when at its freshest. Defrost meat carefully before cooking, but other things such as for example bread for toasting can be grilled straight from the freezer.
  • Never refreeze natural beef that’s been frozen and then thawed – you can, nevertheless, freeze baked beef which was freezing when raw.
  • Make certain the freezer is not loaded so whole that air can not circulate.

Techniques for getting started!

Begin with new, balanced ingredients. Baking sugary snacks such as brownies, cakes, and cookies will not support your health or your waistline.
Likewise, introducing an excessive amount of sugar or salt may transform a wholesome home-cooked supper into an unhealthy one. To make certain meals are great for you as well as being delicious, begin with healthy ingredients and quality with herbs as opposed to sugar or salt.

Inventory on staples. Materials such as for instance grain, pasta, coconut oil, herbs, flour, and stock cubes are staples you’ll likely use regularly. Maintaining beers of tuna, beans, tomatoes and bags of frozen greens on hand could be useful in rustling up rapid dishes when you are sent for time.

Give your self some leeway. It’s ok to burn up the grain or over-cook the veggies. After having a several tries it can get simpler, quicker, and nicer!

Greek Onion Pie with Feta Cheese – Kremmithopita

You know that delicious aroma that you get when you are sautéing or frying onions? Doesn’t it smell wonderful? Well this pie tastes like that! Only better.

As I’ve mentioned in the past, pites (pie for Greek) are a great vehicle to get a lot of vegetables in your diet, but it was also a way to make a meal out of nothing. Homemakers like my yiayia would make wonderful pies with just some dough and vegetables or wild greens they had in their garden.

Onions, normally are used as an ingredient to provide flavor, but never the main component. Here the onions play the main role.

Don’t let that worry you. The onions are cooked before so that they become soft and sweet and along with feta which provides additional flavor and substance and the egg which provides some protein and you have a complete meal.

Onions are a rich source of an important antioxidant, quercetin. Studies have shown that quercetin has several health benefits such as prevention ulcers, protect the heart and may even be able to increase bone density. Apart from the onion, you also have antioxidants from the olive oil and a moderate amount of carbs from the phyllo.

  • 6 large sweet onions, chopped
  • 1/2 Cup flour
  • 1 pie crust
  • 1 stick unsalted butter
  • 2 eggs
  • 1 Cup Parmesan or Gruyère cheese
  • Salt and pepper to taste
  • 2 Tablespoons fresh chives, chopped

Heat the oven to 350 degrees F.

Melt the butter in a skillet on low heat.

Add the chopped onions and saute until they become almost caramelized.

You can cook onions on low heat this way for up to an hour, but if you aren’t that patient, just cook until the onions are translucent and slightly browned.

Pour the onion mixture into a mixing bowl, allowing to cool completely.

Put the pie crust in the oven to brown and preheat (about 10 minutes).

In another serving bowl, whisk the eggs.

Stir in the 3/4 cup of the cheese, flour, salt and pepper.

Pour this mixture over the cool onions.

Pour this mixture into the warm pie crust and bake at 350 degrees for 30 minutes.


For the crust:

  • 1 Pound ground beef
  • 1/2 Cup breadcrumbs
  • 4 Ounces tomato sauce
  • 1/4 Cup chopped onion
  • 1/4 Cup green pepper
  • 1 1/2 teaspoons salt
  • 1/8 Teaspoon pepper
  • 1/8 Teaspoon oregano

For the filling:

  • 1 1/3 cups instant rice, such as Minute Rice
  • 12 Ounces tomato sauce
  • 1 Cup water
  • 1/2 Teaspoon salt
  • 1 Cup grated cheddar cheese, divided


Time: About 60 minutes if you want to make a good job of it.

Line an oven tray with baking paper and set aside.

Heat the olive oil in a large frying pan / skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.

Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.

Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.

Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.

Lay one sheet of pastry on the prepared baking tray.

Place a large spoonful of the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.

Lightly brush the border with some of the second beaten egg.

Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.

Press and seal the edges well.

Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.

Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).

Steak and cheese pie recipe

This type of pie is popular throughout Australia and New Zealand. Traditionally enjoyed with a dollop of tomato sauce and a cold beer.

Note that you'll need to marinade the beef in beer with herbs and onion for 24 hours before you start preparing the pie.


  • 1 kg stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 500 ml beer or stout (pick your favourite)
  • 500 ml good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 2.2 lbs stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 17.6 fl oz beer or stout (pick your favourite)
  • 17.6 fl oz good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 2.2 lbs stewing steak, cut into 2cm cubes
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 2 sprigs of thyme
  • 2.1 cups beer or stout (pick your favourite)
  • 2.1 cups good quality beef stock
  • 1 glug olive oil, for frying
  • 4 thick slices of mature cheddar cheese (roughly 40g a slice)
  • 1 pinch salt and pepper, to taste
  • 200 g plain flour
  • 1 tsp salt
  • 125 g chilled butter, cut into 1cm cubes
  • 50 ml sour cream
  • 7.1 oz plain flour
  • 1 tsp salt
  • 4.4 oz chilled butter, cut into 1cm cubes
  • 1.8 fl oz sour cream
  • 7.1 oz plain flour
  • 1 tsp salt
  • 4.4 oz chilled butter, cut into 1cm cubes
  • 0.2 cup sour cream
  • 1 beaten free range egg yolk
  • 1 beaten free range egg yolk
  • 1 beaten free range egg yolk


  • Cuisine: Australian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 200 mins
  • Serves: 4


  1. In a medium bowl place the beef, onion, garlic, thyme, a pinch of pepper and the beer. Cover and refrigerate for at least 24 hours.
  2. Next day, take the beef out of the bowl, reserving the marinade. Pat the beef dry and season well. In a heavy based pan with a lid, heat some oil to a high heat and fry off the beef in batches (do not over-crowd the pan) until brown all over.
  3. Add the beer/stout marinade and the beef stock, bring to the boil, reduce the heat to a simmer and gently cook with the lid on for 2-3 hours or until very tender but not falling apart. Carefully strain the stock through a sieve into a clean saucepan, reserving the beef.
  4. Reduce the stock until thickened to a gravy-like consistency. Add the beef, stir and allow to cool, then refrigerate until needed.
  5. To make the pastry, place the flour and salt into a food processor, add the butter and combine to a breadcrumb consistency, then add the sour cream and quickly combine until a dough forms. Do not over mix. Wrap the pastry in cling film and chill for at least one hour.
  6. When ready to assemble the pies, preheat the oven to 180C.
  7. Fill 4 individual pie dishes with the beef filling, then place a cheese slice on top of each.
  8. Divide the pastry into 4 and roll into circles/ovals 10mm thick, making sure they overlap each pie dish. Top with a circle of pastry, seal and crimp the edges, then trim around the sides to neaten if needed. Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-25 minutes until the pastry is golden brown. Cool for 5-10 minutes before serving.

This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.

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First, make the crust. Whisk 1½ cups (188 g) all-purpose flour, 1 Tbsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Cut 12 Tbsp. (1½ sticks) chilled unsalted butter into ½” pieces, add to dry ingredients, and toss to coat and distribute. Using your hands and working quickly, rub and smash butter into flat irregular pieces (be careful not to overwork you don’t want to soften the butter too much. Just make sure you smash each piece at least once. And if the butter is getting too warm, throw the bowl in the fridge or freezer and let chill for a bit before proceeding).

Drizzle ⅓ cup cold water over and mix with a rubber spatula, smashing in butter, until dough mostly comes together—it will be dry and shaggy.

Now you are going to fold the dough, which will give it distinct flaky layers when baked. Turn out onto a lightly floured surface. Working quickly and using a rolling pin and your hands, press dough together to form a mass. (The dough will seem like a crumbly dry mess at first but will come together as you fold and roll. Have faith and don’t give up.) Roll dough into a rough square about ½” thick. Fold in half into a rectangle, then once again to make a small square. Press down on the dough with rolling pin to make it hold together. Roll dough out once more to make a rough square about ½” thick. Repeat folding process again, taking your time to make it neat, as this will be your final fold.

Using rolling pin, gently flatten dough, rotating as needed, to make a 6”-diameter disk. Dust surface with more flour (go heavy you don’t want the dough to stick) and roll disk into a 14”-diameter circle or oval about ⅛” thick. Brush off any excess flour with a pastry brush. Fold dough in half, then in half again to make a rough triangle (this just makes it easier to move). Transfer to a parchment-lined baking sheet and unfold (it’s okay if dough is a bit larger than the baking sheet). Chill while you make the filling.

Place a rack in middle of oven preheat to 375°. Peel and thinly slice 1 large onion, then 8 garlic cloves.

Heat 3 Tbsp. unsalted butter in a medium skillet over medium until foaming, about 1 minute. Reduce heat to medium-low add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and stir to combine. Cover and cook, stirring occasionally, until onion is tender and just beginning to brown, 6–8 minutes. Uncover and continue to cook, stirring occasionally and adding a splash of water if onion begins to stick, until golden brown in spots, about 5 minutes more. Transfer onion mixture to a plate reserve skillet.

While the onion mixture is cooking, finely grate 2 oz. Parmesan (you should have about 2 cups). Trim 12 scallions, then thinly slice on a steep diagonal. This will yield striking oblique disks, but if you’re nervous about your knife skills, simply slice crosswise.

Melt remaining 1 Tbsp. unsalted butter in reserved skillet (no need to wipe it out) over medium heat. Remove from heat and add scallions and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss scallions until coated in butter.

Now you are ready to assemble your galette! Remove dough from refrigerator and, using a small offset spatula or spoon, spread 2 Tbsp. Dijon mustard in a thin layer over dough, leaving a 1½”–2” border around the edges. Scatter onion mixture over mustard and sprinkle with cheese season with freshly ground black pepper.

Cutting from edge of dough to the start of the mustard and filling, make slits in border of galette at 2”–3” intervals (the slits are optional but make for a more beautiful presentation). Fold flaps up and over filling, slightly overlapping. Scatter scallions over.

Bake galette until crust is deep golden brown and scallions are lightly charred, 45–50 minutes. (Your crust isn’t properly baked until it’s the color of a well-worn penny. If your timer dings but the dough is pale, keep going.) Using parchment paper, slide galette onto a cutting board and cut into wedges.

Do ahead: Dough can be made 3 days ahead wrap 6”-diameter disk tightly and chill until ready to roll out. Onion mixture can be cooked 3 days ahead transfer to an airtight container, then cover and chill. Galette can be assembled 1 hour ahead chill.

How would you rate Triple-Threat Onion Galette?

I used Maille Dijon mustard (best Dijon I’ve ever tasted!), parmigiana Reggiano, all butter Dufour puff pastry, combo shallots/yellow sweet onions with leek/scallion combo . and the most wonderful & astonishing flavors! Love this inspiring recipe!

delicious recipe! baking time is definitely on the longer end, from start to finish this took me about 3h incl bake time. iɽ recommend getting the onions going in the pan while making the dough if you're not making elements ahead of time. i added the scallions on part way through baking like another reviewer and they were cooked perfectly.

A bit of a project but soo soo good. The most flaky, shattery crust I’ve ever made.

Unbelievable. So delicious. The parts of the onion that get trapped between the folds of the crust are like the most delicious hot pocket you'll ever eat. It is quiiite salty so be sparing.

I've only baked twice before, but this looked delicious so I gave this a shot and wasn't disappointed. One of the best thing's I've tasted. Thank you Sohla! A few tips: - listen to the other reviews and cut down on the salt! Iɽ add HALF the salt the recipe recommends. - the dough folding and rolling (Steps 2&3) didn't go right for me given that I'm an amateur, but the end product tasted absolutely great anyway. - make this with plenty of time on hand if you're a beginner. My dough was getting too soft and the butter too melty and my dough needed to chill before rolling but I didn't have the time for it. Hence, messy folding.

omggg this is absolutely incredible, thank you sohla.

I've made this repeatedly with different combinations of onion, leeks, garlic, scallions, and shallots. You can't go wrong. The mustard really takes it up a notch.

Delicious and savory, plus holds up well as leftovers served cold or room temp. The tang from the dijon mustard helps balance the richness from all the butter and parmesan, and the crust is beautifully flaky--definitely follow the visual cues in the recipe to get it nice and brown, regardless of how long it ends up taking.

I have made this a few times during quarantine with different additions/toppings. A couple of tips that helped add more savoriness: 1. Like other bakers, the salt amount is too much, definitely scale down/use sparingly. I only used celery salt on the onions while they were cooking and kosher in the dough. 2. Add almond flour for a crunchier texture, my ratio was 1 C all purpose 1/2 C almond (rye also works). I also doubled the amount of folds with breaks in the freezer to really give it the extra flakiness. 3. Use different cheeses, comte, mozzarella, I've used it all. 4. Add the scallions with 10 mins left on the bake so they don't burn. 5. Balsamic glaze goes so well on top!

So, I got store-bought puff pastry because it's really good here in Europe and making puff pastry from scratch is a lot of work. I also used 8 green onions (and it was still a lot, 12 seems like overkill). Next time I would also not use as much butter, maybe 2 tbsp for the onions/garlic instead of 3. My stove is electric so it took sooo long to do the onions, I would maybe just leave it on medium heat instead of medium-low. All in all it turned out super great and I look forward to making it again with my little tweaks.

This recipe is not short on effort but holy cow is it worth it. The melty onions and garlic with the Dijon and Parmesan then topped with green onions makes magic. I had never made a pastry dough before but it came together easily (having a bench scraper is super helpful to keep warm hands out of the mix). I served it as an appetizer to company and it was devoured. Definitely for the more experienced in the kitchen but such a success.

This recipe is phenomenal. If you are a allium fan, this is for you sis. The dough is gorgeously flakey and tender, and it is my new go-to dough recipe for all things baking. I think using this dough as a pie crust could be legendary. The galette is super flavorful and was a big hit in my house. I am making it again today.

I've made this several times and it came out really well. Two sticks of butter is a lot for one recipe and it comes out very rich, but this still tastes great. I folded the dough twice the amount of times recommended to get that puff pastry type of crust. If using regular salt, make sure to use less than recommended, as Kosher salt is much less salty. Overall this is a great recipe with a great umami taste, and vegetarian!

I had an abundance of leeks and an onion that I wanted to use up, as well as some scallions, and decided to make this for lunch one day. Super easy, and super delicious! I added leeks on top because my scallions were a bit old, but one of the best things I've eaten during this shut down. Pro tip - put your mixing bowl in the freezer before you start mixing everything. It'll keep things much colder!

My partner took one bite and said, this is the best thing you've ever made. LOVED IT