Brie Carmelized Onion Recipe

Brie & Caramelized Onions Quiche

In breakfast, dragon's wing, ENTREE, RECIPES 2017 by Linda Szymanski

Brie & Caramelized Onions Quiche

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For the Crust

1 cup All purpose flour
8 1/2 tbsp Butter
1/2 tbsp Dragon’s Wing South African Sea Salt from Salts of the 7 Seas
1/4 cup Water
1 Egg yolk

For the Filling

3 Onions
1 1/3 tbsp Butter
Dragon’s Wing Sea Salt from Salts of the 7 Seas
7 oz Brie Cheese

For the “Appareil”

1/2 cup Whole Milk
1/2 cup Cream
2 Eggs
Dragon’s Wing Sea Salt from Salts of the 7 Seas
Tellicherry Pepper from Salts of the 7 Seas

For the Crust

In a bowl mix together all the dry ingredients and add the butter (cold cold) cut into small cubes.

Using your fingertips, break down the butter, until you obtain a sandy, grainy consistency. There should be pieces of butter still visible, and the color of the dry ingredients has changed towards a more yellowy tone. Add the egg and mix using one finger.

Transfer the dough onto your working surface and use the palm of your hand to smear the dough and obtain a homogeneous mixture. (The technical French term is “fraiser”). You can repeat the operation up to 2 or 3 times.

Form a rectangle of about 2 cm tall (it’s easier to roll it out after); wrap it in plastic and chill in the fridge for at least 2 hours. If you can do it the day before, even better!

For the Caramelized Onions:

Slice the onions as thinly as you can. The proper French technical term would be “émincer”, which refers to a particular form of slicing the onion. Peel the onions and cut them in half. Make an incision as to extract the knot of the onion (it is what holds it together). Turn the onion with the knot facing you, and slice as thinly as you can.

Melt the butter in a pot at very very low heat (my burners go up to 6, and I did the whole procedure at number 2!). Add the sliced onions and cook slowly until they are soft, really soft, and caramelized. The key to this process is being patient, and stir from time to time. We don’t want browning! That’s why I cook the onions very slowly. Also, some people add sugar to make caramelized onions… I don’t. They are sweet enough without adding anything extra. Try it out! Season once they are nicely cooked!

For the “Appareil”:

Whisk all the ingredients together. Season to taste.

The Assembly:

Pre heat your oven to 170 C.

Roll out your dough to 3 mm approximately and line your mold.
Remember to make to dough bigger than the mold you are going to line. You can choose any mold you want, in any shape you want. (With this recipe I did 2 quiche: a rectangular one (35 cm x 10 cm) and a round one (16 cm in diameter).
In order to prevent the crust from rising in the oven, line your crust with parchment paper and fill it with rice (beans can also do the trick, but they are more smelly!)
Blind bake in two times: 10 minutes with the rice, and 10 more minutes without the rice or the parchment paper, or until the crust is slightly cooked but without browning.
Proceed to fill the quiche. I personally added in the onions first, and then the sliced brie cheese and finally the arugula leaves.
Pour the “appareil” into the filling until it is properly covered. Use a little jar to pour the liquid, this will prevent the appareil from spilling all over your working surface.
Also it is not necessary to use all of the liquid! The amount you use will depend on how much filling your quiche has already. More filling means less liquid. I like it more this way. But everything is valid!
Cook until set, and slightly brown. It took me in my oven about 40 minutes