Old School Cheese and Onion Pie

🧂 Ingredients

• 1/4 cup Unsalted butter
• 6 Cooking onions

  sliced
• 1 tsp Kosher salt
• 1 tsp Black pepper
• 3/4 cup Beer

  Pale Ale or IPA
• 1 lb Gruyere cheese

  grated
• 0.5 lb Cheddar cheese

  grated
• 2 Eggs
• 5 tbsp Sour cream
• 1 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 3 cups All purpose flour
• 1 tbsp Dried mustard powder
• 3/4 tsp Kosher salt
• 1 cup Unsalted butter
• 1/3 cup Milk
• 1 Egg

  beaten with 1 tablespoon of milk

Instructions

• 1 Melt butter in a large saucepan over low heat. Add sliced onion, salt, and
  pepper and stir to coat. Cook for 5 minutes, stirring frequently.
• 2 Pour in the beer, stir well, and raise the heat to medium and cook, stirring
  until the onions are soft, around 8 minutes. Set aside to cool or cover and
  chill in the refrigerator.
• 3 In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream,
  Worcestershire sauce and mustard until combined. Set aside filling to make
  pastry dough.
• 4 Preheat oven to 375 F. Line a springform pan or casserole dish with parchment
  paper and set aside.
• 5 In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make
  a well in the centre of the flour and set aside.
• 6 Place a large saucepan over medium heat. Gently bring the milk and butter to a
  gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to
  mix together until a shaggy dough forms. Transfer the dough to a lightly floured
  surface and knead until smooth, about 2-3 minutes. 
• 7 Divide dough in two. While the dough is still hot, roll each piece between two
  pieces of parchment paper or plastic wrap to the size of the base of your
  pan. Place one of the rounds of dough into the prepared pan. Starting at the
  centre of the dough press outward, gently working the dough outward and up the
  sides of the pan.
• 8 Scrape the filling into the crust and position the second crust over the
  filling, trimming the excess away and pinching the seams where the bottom and
  top crusts meet together.
• 9 Brush the top crust with the egg wash and use a sharp knife to cut three vent
  holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The
  Onion and Cheese Pie is done baking once the exterior is a glossy brown and
  filling bubbles.
• 10 Allow the pie to cool until warm or room temperature before slicing. Garnish
  with chopped parsley and serve with a fresh salad.

Nutrition Info