Alsatian Onion Pie
Submitted by mmurphycook
Vegan Alsatian onion pie with silky tofu custard filling and caramelized onions in a whole wheat crust. Savory comfort food that’s dairy-free and egg-free.
YIELD
6 servingsPREP
5 minCOOK
30 minREADY
35 minSlowly cooked onions turn sweet and jammy, then blend with silky tofu and soy milk to create a custard-like filling that bakes into this French-inspired savory pie.
Couscous adds texture and helps absorb moisture so the crust stays crisp, while nutmeg and pepper season the filling just enough.
It’s a plant-based take on the traditional Alsatian tarte a l’oignon, perfect for lunch or a light dinner.
Chef Tips
- Onion patience: Cook the onions low and slow until they’re translucent and soft; rushing them means they’ll stay sharp instead of sweet.
- Water saute option: For lower fat, use water instead of oil to cook the onions, adding splashes as needed to prevent sticking.
- Blend smooth: Process the tofu-soy milk mixture until completely smooth with no lumps; a high-speed blender works best for silky texture.
Ingredients
Directions
Sauté onions in oil (I added ½ cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft.
Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous.
Pour into the prepared pie shell. Bake in a preheated oven at 350℉ (180℃) F for about 30 minutes.
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