Savoury Shortcrust Pie with Cooking Cream and Onions

Ingredients for cooking

1 Pack of Shortcrust
1 kg Neapolitan onions
50 gr Trevalli butter
20 gr flour
2 eggs
100 gr emmental
100 ml Trevalli UHT cooking cream
Salt, black pepper

Preparation

Cut the onions in thin slices, place them in a pot with abundant water and boil until they are soft. Drain and put in a saucepan over a medium heat with the Trevalli butter, salt and black pepper and complete the cooking.

Meanwhile, oil a mould and dust it with flour, then cover it with shortcrust and skewer lightly the bottom with a fork. Mix the eggs, the Trevalli UHT cooking cream, the flour and the onions (once chilled) in a bowl and finish with the chopped cheese.

Stir, pour and level the filling in the mould. Bake at 180° for around 40-45 minutes (after 20 minutes protect the pie with an aluminium foil for kitchen). Remove from the oven, and after 10 minutes, pull it out from the mould.

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