If you love French onion soup, you’ll love this version in pie form.
Serves: 4
INGREDIENTS
300 grams ready-rolled butter puff pastry
1 cup grated Gruyère cheese
1 egg, whisked
4 cups caramelised onions
1 tablespoon thyme leaves
sea salt and ground pepper
2 teaspoon sesame seeds
METHOD
Cut the pastry into a 18cm x 30cm sheet and a 19cm x 31cm sheet.
Place two-thirds of the grated cheese in the centre of the smaller pastry sheet, leaving a 2cm edge. Brush the exposed border with egg. Top with the onions, sprinkle with the thyme and the remaining cheese and season. Place the big pastry sheet on top and press around the filling. Trim, press the seal together and trim again. Brush the pastry with egg and cut five slashes in the top. Sprinkle over the seeds and chill for 30 minutes.
Preheat the oven to 190°C fan bake.
Put in a tray to heat up for 5 minutes then slide in the pie on baking paper. Cook for 25–30 minutes until golden.
Cook's Notes: If making your own caramelised onions, we recommend adding 2 tablespoons of brandy.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.