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Cheese and Onion Pie Recipe

British · Main course · 80 min total

A classic British comfort food, this cheese and onion pie features a creamy, savory filling of caramelized onions and melted cheese encased in a flaky shortcrust pastry.

Ingredients

• 2 tbsp butter
• 2 large onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 sheet shortcrust pastry (or homemade, enough for 9-inch pie)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onions, salt, pepper, and thyme. Cook, stirring occasionally, until onions are soft and golden brown, about 20 minutes.
3. Sprinkle flour over onions and stir for 1 minute. Gradually whisk in milk and cream. Cook, stirring constantly, until mixture thickens, about 3-4 minutes.
4. Remove from heat. Stir in cheddar, Parmesan, and mustard until cheese is melted. Set aside to cool slightly.
5. Roll out pastry to fit a 9-inch pie dish. Press into dish, trimming edges. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove parchment and weights, bake 5 more minutes.
6. Pour cheese and onion filling into crust. Smooth top. Roll out remaining pastry for top crust, place over filling, crimp edges to seal. Cut a few slits for steam. Brush with beaten egg.
7. Bake for 25-30 minutes, until golden brown. Let cool 10 minutes before slicing.

Tips

• For extra flavor, add a pinch of nutmeg to the filling.
• Serve warm with a side salad or steamed vegetables.
• Leftover pie can be refrigerated and reheated in the oven.

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