Caramelized Onion Kugel

**Creating the Perfect Onion Pie: A Step-by-Step Guide**

**Introduction**

Welcome to the kitchen! Today, we embark on a culinary adventure to craft a delicious onion pie from scratch. This recipe is not just about following steps; it's about savoring the process and creating something truly special. Whether you're a seasoned cook or a novice in the kitchen, this guide will walk you through every detail, ensuring your onion pie turns out perfectly.

**Gathering Your Ingredients**

Before we start cooking, let's gather all our ingredients. You'll need:

- **Onions:** A variety of onions adds depth to your dish. We recommend using Spanish onions for their sweet flavor, Vidalia onions for their mild taste, and white onions for a crispier texture.

- **Pastry Dough:** You can use store-bought puff pastry for convenience or homemade dough if you prefer. For this recipe, we'll use kefir-based dough, which adds a delightful tang.

- **Spices:** Salt, pepper, and brown sugar will enhance the natural sweetness of the onions.

- **Optional Additions:** An egg for binding, sesame seeds for texture, and a touch of minced onions for garnish.

**Prepping Your Onions**

The heart of this dish lies in its onions. Here's how to prep them:

1. **Dicing Technique:** Use a sharp knife to dice your onions into small pieces. Ensure your knife is sharp to make the task easier and safer. Hold the onion steady with one hand and slice carefully, avoiding the cut through all layers to keep them intact.

2. **Peeling Mini Onions:** For those tiny mini onions, here's a handy trick: bring a pot of water to boil, drop in the onions for about a minute, then drain. The skins will slide off effortlessly.

**Making the Dough**

Creating your pastry dough is simple:

1. **Thawing Pastry Dough:** If using store-bought puff pastry, thaw it overnight in the fridge or at room temperature.

2. **Rolling Out Dough:** Roll the dough on a lightly floured surface until it's about 1/4 inch thick.

**Assembling Your Pie**

Now comes the fun part—putting it all together:

1. **Sautéing Onions:** Heat your pan and sauté the onions for an hour and a half to two hours on low heat. This extended cooking time caramelizes them, bringing out their natural sweetness.

2. **Mixing Ingredients:** Once the onions are ready, add salt, pepper, and brown sugar. Let them cool slightly before adding an egg to prevent scrambling.

3. **Filling the Dough:** Place the onion mixture in the dough-lined pan. If you have extra dough, use it as a top layer or crumble it over the filling.

**Baking Your Pie**

Time to let your oven do the work:

1. **Preheating:** Preheat your oven to 350°F (175°C).

2. **Egg Wash:** Brush the edges with an egg wash for a golden finish and sprinkle sesame seeds on top.

3. **Baking Time:** Bake for around 45 minutes or until the crust is golden and flaky.

**Final Touches**

Once baked, let your pie cool slightly before serving. Garnish with minced onions if desired.

**Conclusion**

There you have it—a delicious onion pie that's sure to impress! Remember, patience is key when sautéing onions and handling dough. Don't hesitate to experiment with optional ingredients or serve it as a hearty main course. Enjoy your culinary creation and don't forget to share the joy of cooking with others. Bon appétit!

"WEBVTTKind: captionsLanguage: enhey shovels here we are i want to make onion cook maybe with a little twist but we'll have some fun so of course you need a lot of onions for onion cooking i have three different onions over here i have a spanish onion i have the vidalia onions i have a white onion i'm even gonna use these little mini cute onions and then we are gonna use a pastry dough first things first heat up your pan you're gonna saute the onions now we have to saute these onions for a very very long time an hour and a half to two hours on a low flame now to dice your onions up always make sure you have a sharp knife and to get a nice little dice here we go don't go all the way through so your onion stays together all right and then this is the way we do it got one not all the way through two three four and then just go on top of it watch this fingers like this you don't want to cut your fingers look at that look at that dice see that look how easy that is you need a good knife you need a sharp knife sharp knife will cut your vegetables not your fingers it doesn't slip all right okay that's a little sizzle try not to cut your fingers i've done that before it's not fun it's painful any units next to boulevard it's all good don't worry about it you're not gonna get your face come around put your bag down over here you need some you have some foreway for us how am i going to do this we'll figure it out okay i got these little cutie pies as well now this is a pain in the pan and whatever to peel so let me show you a little trick how to peel these very quickly very easily take off the ends we're going to pop it into hot water for like a minute then strain it and the whole onion is going to pop out of the peel this water starting to boil one great thing for shulam bias always clean up your mess okay you make a mess at home clean up a little tip i know this little tip okay in the meantime i need a minute on that i'm gonna add my spices salt pepper brown sugar simple easy schmeazy strainer okay a little cold water you want to cool it off here we go let me show you how to do this takes two seconds boom look one let's see how easy that is two burning my hands now i make believe it's not hot i got these onions i'm going to show you in a minute what to do with them i'll see you in a bit okay so look what happens after two hours look at this a beautiful color all those onions that was up to here let's drain this so i'm going to let this sit a little bit in the meantime we're going to get the dough ready so you can buy any puff pastry though if you don't want to make your own dough of course i got the kefir one how do you guess it's a long road i took it out of the freezer overnight left it in the fridge look how beautiful i'm gonna cut this right here all right that's what i'm talking about here's the onions right in here take one egg now you want to make sure that your onions are not too hot when you put your egg in otherwise you'll get scrambled eggs you know what i'm saying you love irish pies i think that might be happening right now while you start rolling you didn't have to make it very tight these onions are a little too hot i should have waited a little longer but i didn't roll it in a little bit and when you get to the end just try to pull it over take your pan this is going to be a little tricky because it's a little hot and i don't know if i'll be able to pick it up it's not going to work okay it did work one second don't worry guys it's all going to be good i'm not losing anything i'll show you the final product you'll see it's delicious it'll be beautiful okay now i take my little mini onions look i'm gonna cover all that stuff all over the place if you have a little extra of the dough you can cut them up cover it up put it around over here now we have a little egg wash i don't know i don't have any jokes for onions will anybody have any jokes for on your chicken look a little square the steamboat looks like a zombie without minced onions right all right here we go add some minced onions i like to add some sesame seeds on top put this in the oven for around an hour on 3 50. he'll thank you later just remember when you do prepare it make sure your onions are not hot you want to be able to pick that up nicely and put it right into your pan smells delicious super excited i know i should really taste this right now picking first i think it's going to go well together let's cut in take out a nice little piece my little onions right there pop i love it all i can say is barco shrimp straps like for real i think we should start eating this all week i don't know why do we only keep this for shabbos you know what these square guys they know what they're doing they know what good food is because it's really really good and until next episode behind a\n"