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Savory Onion Pie

Category: Quick and Easy Appetizers

This savory onion pie takes the classic soup’s flavors and packs them into a buttery, crisp crust. Sweet slow-cooked onions pair with creamy Gruyère and aromatic thyme in a rich custard filling. The result is a perfectly golden, melt-in-your-mouth pastry that feels both cozy and refined for any table.
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Emily Watson
By Emily Watson Emily Watson
Last updated on Tue, 15 Apr 2025 20:54:15 GMT
Savory Onion Pie Pin
Savory Onion Pie | thefamilycooks.com

Craving something rich and fancy? This Onion Tart with French roots hits the spot. It brings together paper-thin onions, melty Gruyère, and garden-fresh herbs for a tasty spin on France's beloved flavors.

WHAT YOU'LL NEED

  • All-Purpose Flour: 2 cups to form your base.
  • Kosher Salt: ½ teaspoon for crust flavor.
  • Sugar: 1 tablespoon to balance the crust's taste.
  • Cold Unsalted Butter: 12 tablespoons (1 ½ sticks), cut into chunks for that crumbly texture.
  • Ice Water: ½ cup to pull everything together.
  • Gruyère Cheese: 1 cup, grated, adding that nutty flavor.
  • Fresh Thyme: 1 ½ teaspoons, chopped fine, bringing woodland notes.
  • Fresh Chives: 2 teaspoons, finely chopped, for a mild oniony kick.
  • Sweet Onions: 1 ¼ lbs (roughly 3 medium ones), sliced super thin.
  • Heavy Cream: 1 tablespoon to coat the onions.
  • Unsalted Butter: 3 tablespoons, cut into bits, making everything extra yummy.
  • Kosher Salt: 1 teaspoon to bring out all the flavors.

HOW TO MAKE IT

Step 1:
Mix flour, kosher salt, and sugar in your food processor or big bowl. Toss in the cold butter chunks and blend until you've got something that looks like breadcrumbs.
Step 2:
Slowly pour in ice water while mixing until your dough sticks together. Wrap it up in plastic and chill for at least 30 minutes. You can also freeze it for later if you want.
Step 3:
Take your sweet onions, peel them, cut them in half, and slice them into thin half-moon shapes. Try to keep the slices connected.
Step 4:
Grab your chilled dough and roll it out to a 10 x 14 inch rectangle. Put it on a baking sheet lined with parchment paper.
Step 5:
Place your onion half-moons on the dough in diagonal rows with slight overlap. Scatter Gruyère cheese all over, right to the edges, then sprinkle your chopped thyme and chives on top.
Step 6:
Give the onions a light coating of heavy cream, drop butter bits all over, and finish with a sprinkle of kosher salt.
Step 7:
Stick it in a 400°F (200°C) oven for about 40 minutes. You'll know it's done when it turns golden brown and the onions look soft. Cover the edges with foil if they get too dark too soon.
Step 8:
Let it cool a bit before cutting into pieces. It's good warm or at room temp.

How to Serve and Store

  • Enjoy this tart either warm or cooled down, cut any way you like.
  • It goes great with a simple green salad or a nice glass of crisp white wine for that French feel.
  • Got leftovers? Pop them in a sealed container in the fridge for up to 3 days.
  • To get back that crisp texture, warm it in a 350°F oven for 10-12 minutes.

Chef Secrets

  • Julia Child always said the key to flaky crust is getting that dough really cold before you roll it out.
  • According to Ina Garten, splurging on fancy butter makes all the difference in your crust's taste and feel.
  • Gordon Ramsay likes to add a splash of balsamic to the onions for extra depth.

SWITCH IT UP

  • Toss in some cooked mushrooms or sweet leeks for something different.
  • Want it meatier? Sprinkle some crispy bacon bits or pancetta through the filling.
  • Not in the mood to make dough? Use store-bought puff pastry for a quicker, flakier base.

Savory Onion Pie

This tasty onion pie is packed with tender caramelized onions, Gruyère cheese, fresh herbs, and sits in a golden, flaky crust. A French-style treat for any meal.

Prep Time
40 mins
Cook Time
40 mins
Total Time
80 mins
By Emily Watson: Emily Watson

Recipe Category: Appetizers

Skill Level: Intermediate

Cuisine Type: French

Makes: 1 tart

Dietary Preferences: Vegetarian

What You’ll Need

01 1 tablespoon sugar.
02 ½ teaspoon kosher salt.
03 12 tablespoons cold unsalted butter, diced (1 ½ sticks).
04 ½ cup ice water.
05 3 tablespoons unsalted butter, diced.
06 1 ¼ lbs sweet onions (about 3 medium onions).
07 1 tablespoon heavy cream.
08 2 teaspoons fresh chives, minced.
09 1 ½ teaspoons fresh thyme, minced.
10 2 cups all-purpose flour.
11 1 cup Gruyère cheese, shredded (4 oz).
12 1 teaspoon kosher salt.

Step-by-Step Guide

Step 01

In a big bowl or food processor, throw in the salt, sugar, and flour, and stir or pulse it all together.

Step 02

Add the small butter chunks and mix until it looks crumbly, kind of like sand.

Step 03

Slowly pour in the ice water while stirring or mixing until it all sticks together as dough.

Step 04

Wrap the dough up in some plastic wrap and toss it in the fridge for at least half an hour. You can freeze it, too, if you're prepping for later.

Step 05

Trim, cut in half, and slice the onions super thin into half-circle shapes. Try to keep these pieces intact.

Step 06

Flatten the dough into a rectangle about 10 x 14 inches. Put it on a baking sheet lined with parchment. Lay the onion slices on top diagonally, slightly overlapping them.

Step 07

Scatter the shredded Gruyère all over the pastry, making sure it goes to the edges. Then add the thyme and chives on top.

Step 08

Use a pastry brush to lightly coat the onions with the heavy cream.

Step 09

Place small dots of butter across the surface of the onions.

Step 10

Give it a good sprinkle of kosher salt over the top.

Step 11

Pop it in the oven at 400°F (200°C) for about 40 minutes. Take it out once it's golden and the onions are tender.

Step 12

If the crust is browning faster than you'd like, cover the edges with foil while it bakes.

Step 13

Let it cool just a bit before slicing it into strips, squares, or wedges. It's great warm or at room temp.

Additional Notes

  1. For a richer flavor, cook the onions until they caramelize before putting them on the dough.
  2. This dish is a great match with a simple green salad on the side.

Nutritional Information (Per Serving)

These details are for guidance only and don't replace medical advice.
  • Calories: 350
  • Fats: 22 g
  • Carbohydrates: 30 g
  • Proteins: 8 g