Surprisingly, the Cipollino onion pie is usually eaten with pleasure even by those who do not like the presence of onions in dishes. It is practically not felt, although there is about a kilogram of it in the pie.
It is necessary
800 gr onions, 250 gr margarine, 3 eggs, 2-3 processed cheese, 4 tbsp sour cream, 1 tsp soda (slaked with vinegar), flour
Instructions
Step 1
Onions are a product that is in every home at any time of the year. And in the spring-summer period, you can add green onions to the pie filling. Such baking will cost the hostess very cheap, especially since the dough itself does not require any special ingredients.
Step 2
You need to get to work with a bow. 3-4 heads weighing 200-300 grams should be peeled and cut into cubes. Then pour the slices into a clean skillet (no oil) and add a little water. This is usually 1/3 cup. Stir the onion over medium heat until the water evaporates and the onion becomes transparent.
Step 3
While the onion for the filling is cooling, grate the pack of frozen margarine and grind with flour. You need as much flour as the dough takes. You can grind 2 cups with margarine, and then add as needed until the dough loses its viscosity and becomes elastic. In addition to margarine for the dough, you will need slaked soda and 4 tablespoons of sour cream. Knead everything well and send it to the refrigerator for a short time. The more the margarine is frozen, the less you need to chill the dough.
Step 4
Now let's get down to stuffing. Add 3 eggs to the slightly cooled onion, leaving a little yolk in order to grease the finished cake on top before baking. The melted curds are rubbed on a grater and all the ingredients are mixed. Salt is added to taste, pepper can be added if desired. It does not matter that the mass is watery in consistency, it will not flow out.
Step 5
We take the dough out of the cold, separate part in order to cover the cake, and roll the rest into a large round layer. It is placed in a deep frying pan, where the filling is poured on top. Roll out the remaining dough, cover the cake and pinch the edges. You can add a little water to the left yolk and grease the surface of the cake with it.
Step 6
You need to bake at a temperature of 200-220 degrees until golden brown. As a rule, it is 35-40 minutes. The dough turns out to be shortbread, tender, like on Napoleon, although it is not so thinly rolled. When cutting, it is easy to find that the hitherto liquid filling has become like jelly.
