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Caramelized Onion Pie https://www.metro.ca/userfiles/image/recipes/tarte-oignons-caramelises-4523.jpg PT20M PT35M PT55M
Preheat oven to 350°F (180°C).Line a 91/2 in. (24 in.) springform pan or 41/2 in. x 14 in. (11 cm x 35 cm) pan with crust.Prick crust with a fork and cover with a sheet of foil.Fill with dry peas or rice and blind bake for 10 minutes. Remove peas and foil. Cool.In a big skillet, melt butter with oil on medium-low, and cook onions for 10 minutes.Add honey, cover and continue cooking until onions are caramelized. Cool.Meanwhile, in a bowl, whisk eggs with cream, mustard and thyme. Season to taste with salt and pepper.Spread onions over crust. Pour egg mixture over onions. Bake 30 - 35 minutes or until quiche is nicely browned and egg mixture is firm.
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1 puff pastry crust, commercial or homemade dry peas or rice as needed for blind baking 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) extra-virgin olive oil 3 onion, sliced very thin 1 Tbsp. (15 mL) honey 3 egg 3/4 cup (190 mL) 15% cooking cream 2 Tbsp. (30 mL) Dijon mustard 1 Tbsp. (15 mL) chopped thyme To taste Salt and freshly ground pepper
Caramelized Onion Pie

Caramelized Onion Pie

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6
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    puff pastry crust, commercial or homemade
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    590 - 600 g


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    590 - 600 g



  • dry peas or rice as needed for blind baking
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    extra-virgin olive oil
  • 3
    onion, sliced very thin
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  • 1 Tbsp.
    (15 mL)
    honey
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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    $8.99 ea.

    SELECTED VARIETIES


    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    SELECTED VARIETIES


  • 3
    egg
  • 3/4 cup
    (190 mL)
    15% cooking cream
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    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    LACTANTIA CREAM OR LIBERTÉ YOGOURT

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    SELECTED SIZES, SELECTED VARIETIES


    LACTANTIA CREAM OR LIBERTÉ YOGOURT

    LACTANTIA CREAM OR LIBERTÉ YOGOURT

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  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    chopped thyme

  • To taste Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Line a 91/2 in. (24 in.) springform pan or 41/2 in. x 14 in. (11 cm x 35 cm) pan with crust.

Prick crust with a fork and cover with a sheet of foil.

Fill with dry peas or rice and blind bake for 10 minutes. Remove peas and foil. Cool.

In a big skillet, melt butter with oil on medium-low, and cook onions for 10 minutes.

Add honey, cover and continue cooking until onions are caramelized. Cool.

Meanwhile, in a bowl, whisk eggs with cream, mustard and thyme. Season to taste with salt and pepper.

Spread onions over crust. Pour egg mixture over onions. Bake 30 - 35 minutes or until quiche is nicely browned and egg mixture is firm.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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