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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees and grease your pie or tarte deep dish plate. . | 2. In meantime of dough stick setting out at room temperature, slice onions into rings, then cut in half, so you should have long thin strips of onions, about 3-4" . | 3. Back to the pie shell, place dough inside dish, fancy your sides, I like to pinch the sides etc, and give the shell a nice egg wash, not too much. Bake for about 15-20 minutes or until the shell is nice and golden brown, careful not to burn. | 4. While the shell bakes, sautee onions in a frying pan or skillet alongside the butter and beef cubes. I gradually add the beef flavor cubes one at a time, depending on the flavor, (beef cubes are very salty so use to your descretion, two small is fine) The onions should take almost as long the pie shell, they are ready when the onions have begun to carmelize. Remove your shell from the oven, place sauteed hot onions inside the dish, top with two slices of cheese, and bake until cheese begins to melts, I allow brown spots to form to give it an authentic feel. You can also use shredded cheese to your preference. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 -3		peeled cut cut sweet	0.0	0.0	0.0	0.0
pre refrigerater pie crust	1			-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
beef bouillon cube	2			-	-	-	-
gruyere cheese	2	slices	swiss	231.28	0.2016	16.6936	18.1104
egg white	1			17.16	0.2409	3.597	0.0561
dish pie plate	1	deep		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.