Rich and creamy with caramelized onions and Herbes de Provence make this a great Meatless Monday dinner.
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I love to read recipes on food blogs and there are a few that I follow regularly. A couple of weeks ago, I stumbled on to a blog called Changing Plate and specifically Adriana’s post on Onion Cake with Herbes de Provence based on a Fall German classic call Zwiebelkuchen.
I have to make this! First of all, her photos were beautiful. And second and third, I love caramelized onions and herbes de provence is my favorite spice blend.
I’m a firm believer that if you could only choose 5 spices on your spice rack, one of them should be herbes de provence. It is so versatile, you can use it on chicken, pork or even veggie dishes.
Just in case you were wondering, the other 5 spices I would recommend are chili, cinnamon, cumin, and paprika.
But back to Adriana’s Onion Cake with Herbes de Provence …. for the crust, she uses schmaltz and butterschmaltz. I have no idea what they are so I decided to take a short cut and use a prepared gluten free crust.
She also mixes the onions with the cream mixture. I missed that part and just layered the onions on the bottom of the crust and the poured the cream mixture on top. I thought that cream may seep in between the onions, but that didn’t work out. But actually my mistake turned out to be delicious.
Once I poured the cream mixture on top of the onions, it just seemed like it was missing something. Parmesan cheese! This is bordering on making this a quiche and not a cake. But since I was making in a pie crust, I thought what the heck.
I made it last night for Meatless Monday and serve it with a salad. It was delicious!
So thank you Adriana for the inspiration.
Caramelized Onion Pie with Herbes de Provence
recipe lightly adapted from Onion Cake with Herbes de Provence
Yields 8 servings
prepared gluten free crust
2 Tablespoons butter, extra-virgin olive oil, or a mix
3 onions, peeled and cut into thin slices (I used one each of red, yellow and white)
3 teaspoons sugar
1 Tablespoon water (you may need a bit more)
3 teaspoons dried Herbes de Provence
1/2 cup heavy cream
1/2 cup crème fraîche
salt and pepper
2 Tablespoon parmesan cheese
Place your skillet over medium heat and melt the butter. Add all the onions to the pan and stir them gently to coat with butter.
Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you’re cooking, their liquid and sugar content, and their age, but usually 20-40 minutes.
To prevent onions from drying add, add 1 Tablespoon of water. I usually add it around the 10-minute mark. At the same time, I usually at the sugar and stir.
Once onions have reached the desired caramelization, remove from heat. Add Herbs de Provence, mix together and set aside.
Preheat oven to 375°F.
To a medium bowl, add heavy cream, créme fraîche, eggs, salt and pepper and combine well.
Layer onions on the bottom of the prepared crust. Pour cream mixture on top of onions. Sprinkle top with parmesan cheese.
Place pie pan on sheet pan and into oven uncovered until pie is golden brown and center is cooked though, about 30-40 minutes.
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