Swedish Onion Pie

By norsegal8

The flavor of onion and allspice combined is a popular one in Sweden. Wedges of this pie are topped with sour cream and golden lojrom (whitefish) caviar, which, in the United States, is sold in the freezer case in fish markets. Red salmon caviar can be substituted.

Ingredients

• BUTTER PASTRY SHELL:
• 1 cup flour
• 1/4 teaspoon salt
• 6 tablespoons cold butter
• 2 teaspoons lemon juice
• 2 to 3 tablespoons ice water
• FILLING:
• 2 large onions, thinly sliced crosswise
• 5 tablespoons butter
• 1 tablespoon flour
• 3 eggs
• 1 cup half and half
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground allspice
• 1 cup shredded Adelost, Havarti or a soft, mild white cheese
• 1 cup sour cream
• 1/4 cup golden or red caviar, for garnish

Details

Servings 12

Preparation

Step 1

To prepare the pastry shell, put the flour and salt in a medium-sized bowl. Cut in the butter, until the mixture resembles coarse crumbs. Stir the lemon juice into 2 tablespoons of the ice water and sprinkle over the flour mixture, tossing until the dough clings together. Add more water, if necessary. Shape into a ball and give it a couple of quick kneads on a floured surface. Cover with plastic wrap and chill for 30 minutes.

Preheat the oven to 425 degrees. Roll the dough out into a 10-inch circle on a lightly floured board. Fit the pastry into a 9-inch fluted tart pan with a removable bottom, and press it into the bottom and sides of the pan. Line the pastry with waxed paper and fill with pie weights or beans.

Bake for 20 minutes, or just until the edges begin to brown. Remove from the oven, cool slightly and remove the weights.

To prepare the filling, preheat the oven to 350 degrees. In a skillet, over low heat, saute the sliced onions in the butter, until the onions are transparent (about 5 minutes). Remove from the heat and stir in the flour, eggs, half and half, salt and allspice. Pour the egg mixture into the partially baked pastry shell. Sprinkle the shredded cheese over the top. Bake for 25 to 30 minutes, or until the pie is set in the middle.

Spread the sour cream on top of the pie. Garnish each serving with a small spoonful of caviar.