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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!