Oh Goodness! I love, love, love this savory, chock full of Onions and Creme Fraiche pie! Rich with both Creme Fraiche and Sour Cream, we aren’t talking dessert here friends. We’re talking the perfect Luncheon dish with a fruit or a green salad. Or a wonderful supper side dish for anything Pork. This recipe came right from my Cuisine Suisse or “Swiss Cooking” book with just a few Karen adaptations. I can’t under any circumstances leave any recipe alone. I have to “fix” it. Yep…I know I’m bad. Anyway, the cookbook is authored by an Alfred Haefeli, Hrsg and based on this example, I’d say he’s a pretty fair cook! When I first saw this recipe it practically screamed my name. I love anything Onion and when you mix Onions with Creme Fraiche, Sour Cream and Eggs, there can be nothing in the world wrong with it! If you use a pre made pie crust, it’s snap to make, but even if you make your own crust as I did, this still goes together fast and the aroma of it baking will drive you wild!
Let’s go build a Swiss Onion Pie! This is what we’ll be using.
Swiss Onion Pie or Schaffhauser Zwiebelkuchen
- Heat Oil and Butter in a 10 inch skillet until Butter is melted. I love using a Cast Iron pan for this. Add the Onions and cook over medium low heat for 20 minutes until softened and almost translucent. Do not brown. Just a tad golden is perfect. Set aside to cool. In the meantime.......................
- Crack the eggs into a medium sized bowl and whisk together with a fork just until combined.
- Add the Creme Fraiche,Salt, Pepper and Sour Cream. Stir until combined.
- Grate about 1/4 Tsp Nutmeg and add it to the Sour Cream mixture. ( does that not look just bizarre?) Trust me, it is just a well grated Nutmeg and not a grasshopper. Today, anyways......
- Whisk it together until combined.
- Spoon the cooked Onions into the Sour Cream mixture. BTW....those hairy knuckles belong to Sparky. They are not mine. I repeat, they are NOT mine. Ha! I had to enlist his help because I couldn't hold the Cast Iron skillet and take a picture at the same time. That skillet is a heavy guy and it takes me both hands to lift it! But boy....does it ever cook great!
- Stir it all together. Then.................
- Have your Pie Crust ready for filling whether it's store bought or home made.
- Isn't that just pretty? I love pie crust. Probably because I love all things Pie!
- Pour the Onion filling into the Pie Crust and make sure the Onions are distributed evenly across the Pie and not just clumped in the middle.
- Put your Swiss Onion Pie in a preheated 400 degree oven. Bake for 35-40 minutes. The aroma will have you standing at the oven starring at the door and wishing it would bake faster! Test for doneness by inserting a toothpick in the center. If it comes out clean, you're done!
- Remove to a wire rack and let cool for 20 minutes. Then cut and serve. Now isn't that just gorgeous? It was so darn good, I could have eaten half the pie standing at the kitchen counter!
- Thank for stopping by today! I hope your weekend is Blessed with nothing but the best for you and yours. Journey On! Karen, TJG PS: Did you know you can sign up on my website to receive notices of new "The Journey Girl" postings right into your email? Yeppers! You sure can. Give it a try. It's pain free and a great way to keep in touch!