This is a delicious combination of crisp crust and rich, mellow onions in sour cream.
- Portion size 10 servings
- Pastry for 2 single-crust pies
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds
- 1/4 cup butter
- 6 cups thinly sliced onions about 2 lb/1kg
- 3/4 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground coriander
- 2 tablespoons dry white wine
- 2 tablespoons vermouth
- 2 eggs beaten
- 1 cup sour cream
- 2 tablespoons finely chopped fresh parsley
Filling: In large skillet, melt butter; add onions, salt, cumin, pepper and coriander. Toss together and cook over low heat, uncovered, without letting onions become more than a rich golden color, for about 30 minutes, stirring frequently.
Pour in wine and cook-for 5 minutes longer. Let cool and stir in eggs, sour cream and parsley.
Meanwhile, use pastry to line 15- x 10-inch (2 L) jelly roll pan. Trim, leaving 1/2-inch (1 cm) overhang. Fold overhang under to make double layer around edges and crimp neatly. Prick pastry, line with foil and weight down with beans or pie weights. Bake in 450°F (230°C) oven for 10 minutes. Remove foil and beans and prick bottom again. Return to oven for 3 to 5 minutes or until pastry is golden. Remove from oven and brush pastry with mustard.
Spread onion filling over pastry; sprinkle with caraway seeds. Bake in 350°F (180°C) oven for 10 minutes or until filling is set. (If edges of pastry brown too quickly, cover them with foil.) Cut into 24 squares, about 2 inches (5 cm) square, and serve hot.