Onion pie with mustard and fennel
Description
Perfectly complements meat, poultry, and side dishes. The combination of fried onions and baked cheese is always incredibly delicious. The sauce is ready. Store in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
1. Mix the yeast with warm water in a bowl and let it stand for about 5 minutes. Finely chop the onion. Grate the cheese on a coarse grater. Place 1 1/2 cups of flour into a bowl, make a well in the center of the flour, and add the yeast mixture. Stir well. In a separate bowl, mix the eggs, 1 tablespoon of oil, and 1 1/2 teaspoons of salt with a fork. Add the egg mixture to the yeast mixture and stir with a wooden spoon or by hand until the dough becomes soft. Turn the dough out onto a floured surface and knead, adding extra flour as needed, for about 5 minutes. Place the dough into a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1–1 1/2 hours.
- 2
Step 2
2. While the dough is rising, heat 1/3 cup of oil in a large skillet over high heat. Sauté fennel seeds until darkened, about 30 seconds. Stir in chopped onion, the remaining teaspoon of salt, and 1/2 teaspoon of pepper. Reduce heat to medium and cook, stirring, until the onion becomes very tender and golden brown, 1 to 1 1/4 hours.
- 3
Step 3
3. Preheat the oven to 190 degrees with the rack in the center. Knead the dough on a floured surface. Shape it into a 30x37 cm rectangle. Transfer the dough to a large baking sheet, brush evenly with mustard using a brush, spread the onion filling over it, then sprinkle with grated cheese. Bake the pie until golden brown, for 30 to 35 minutes. Cut into 5x5 cm squares or diamonds and serve warm or at room temperature.