Recipe: Caramelized Onion Pie Lilloise Style

Name: Tourte d'oignons confits a la lilloise
Prep time: 45 min
Cook time: 90 min
Total time: 195 min
Yield: 6 portions
Ingredients: 400 g d'oignons jaunes pays émincés1 rond de feuilletage pur beurre2 gousses d'ail fumé d'Arleux*100 g de jambon cru taillé en petits dés1 grosse cuiller de graisse d'oie ou de canard33 cl de bonne bière brune1 petit maroilles écrouté et taillé en petits carrés20 cl de crème liquide 30% fouettée avec 3 oeufs Fermiers entiers battussel et poivre du moulinun peu de thym émietté et 2 feuille de laurier.

By chef patrick ★ ★ ★ ★ ★ 3.7/5 (6 reviews) Vegetables

Prep 45 min

Cook 90 min

Rest 1h

Total 3h15

Servings 6 serv.

Ingredients for 6 servings

400 g yellow onions, sliced
1 round of pure butter puff pastry
2 cloves smoked garlic from Arleux*
100 g raw ham cut into small dice
1 large spoonful of goose or duck fat
33 cl of good brown beer
1 small maroilles cheese, rind removed and cut into small squares
20 cl of liquid cream 30% whipped with 3 whole farm eggs beaten
salt and ground pepper
a little crumbled thyme and 2 bay leaves

Step-by-step directions

1- In a casserole dish that can go in the oven, add your fat and once melted, pour in your sliced onions, your 2 peeled and crushed garlic cloves, your diced ham, salt lightly and pepper to taste, sweat covered for 15 minutes.

2- Preheat your oven to 180°C (350°F)

3- Then moisten your onions with your beer, thyme and bay leaf, bring to a boil then place in the middle of the oven covered for 1 hour of cooking.

4- Meanwhile, place your round of puff pastry on your mold, crimp around the edges and prick the bottom with a fork, then refrigerate.

5- Do not turn off the oven, remove your onions, take out the bay leaf and place them in a salad bowl then quickly while mixing, pour in the cream and egg mixture.

6- Remove your pie from the fridge, pour in half of the preparation then add the diced maroilles and complete with the rest, put in the oven for 45 minutes.
If you wish, you can prepare your onion mixture the day before and cook your pie the next day.

Maroilles Nord