Tarte a l’ oignon (Onion pie)


Bechamel sauce ingredients
1 cup of evaporated milk
2 tbsp of flour
1 tbsp 1/2 of solid, cold butter

Onion preparation ingredients
4 white onions
7-8 tbsp of oil
1 tbsp of butter


Cut your onions into cubes. Don’t worry about the quantity since they will eventually decrease in size as they cook.
Take a deep pan and put it onto a low fire. Pour in your olive oil and add butter . This part is very important, DO NOT LET YOUR OIL AND BUTTER FRY! You should not hear the sizzling sound.
Add your onions into the mix and use a wooden spoon to stir the onions.
Keep stirring gently without stopping.
Your onions should have a translucent appearance and should not stick to the pan. At this point you’ll start realizing that they have started decreasing in size. This should take no more than 30 mins.

To prepare your bechamel sauce, you need a small pot. Pour your milk into the pot and stir it for about 5 mins on low heat.
Add your butter, gradually, you will add your flour into the butter and milk mixture, It will thicken. Make sure you mix well. You will obtain a thick bechamel sauce. You can now add maggie cube and the onions to the sauce

Pour the onion mixture into a prepared pie dish. Bake in 350 degree for 30mins


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