Onion pie


  • 125 g flour
  • 25 g cold butter
  • 35 g pork lard
  • 1 tbsp chopped fresh thyme
  • 3–4 tbsp water, salt
Use your fingers to work the butter with the flour, chopped thyme and salt into crumbs; add cold water and press it into a ball. Wrap the ball in cling film and refrigerate for 30 minutes.


  • 25 g butter
  • 1 tbsp unrefined cane sugar
  • 2 tbsp thicker balsamic cream
  • 1 tbsp blackcurrant jam
  • 2 larger onions
  • Salt
  • Pepper
  • 2 eggs
  • 2 dl 35% cream
  • 1–2 tbsp chopped fresh thyme
  • 150 g Brie cheese
To prepare the filling, melt the butter in a pan, add sugar, balsamic cream and jam; heat through. Add the sliced onions and simmer over low heat until soft. Season with salt and pepper. Roll the dough so that it would become thinner and cover the bottom and sides of a springform pan with the dough. Support the side of the crust with aluminium foil, pierce the bottom a few times with a fork, and bake at 200 °C for about 10 minutes until the dough has set. Remove the foil and spread the onion mixture evenly over the pie crust. Slice the cheese and spread it over the onion mixture. Whisk some eggs with cream, thyme and a dash of salt and pour carefully over the pie. Bake at 170–180 °C for about 25–30 minutes until the cream mixture has set and the pie has become golden.