Finnish Onion Pie

Name: Finnish Onion Pie
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Finnish
Ingredients: yeast, active dry; water; salt; olive oil; flour; sweet vidalia onions; ham; sour cream; eggs; caraway seeds

Submitted by luckybessie

A savory Finnish classic featuring a yeast bread-like crust filled with caramelized Vidalia onions, ham or bacon, and a creamy egg and sour cream mixture, flavored with (optional) caraway seeds.

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1½ hrs

Chef Tips

Yeast Check: Ensure yeast is active by confirming it foams after 5 minutes. If not, start over with fresh yeast.
Prevent Soggy Crust: Prick the dough and pre-grease the pan well. Avoid overcooking onions to prevent excess moisture.
Flavor Boost: Toast caraway seeds lightly in a dry pan for 1-2 minutes to enhance their aroma.
Storage: Store leftovers in the fridge for up to 3 days. Reheat at 350°F (175°C) for 10-15 minutes.

Finnish Onion Pie

Variations

Bacon instead of ham: Use bacon instead of ham. Start by frying the bacon before adding the onions and use the rendered bacon fat instead of butter or oil to cook the onions.
Vegetarian: Omit ham and add ½ cup sautéed mushrooms or diced bell peppers for flavor.
Cheese Lover’s: Sprinkle ½ cup grated Gruyère or cheddar over the filling before baking.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend, but check dough consistency.

Finnish Onion Pie

Ingredients

PACKAGE YEAST, ACTIVE DRY

CUP WATER
lukewarm, up to 3/4 cup to achieve a soft bread-like dough

TEASPOON SALT

TABLESPOONS OLIVE OIL *

1 ½

CUPS ALL-PURPOSE FLOUR

POUNDS SWEET VIDALIA ONIONS
regular cooking onions work as well

POUND HAM
diced, smoked, or bacon (see sidenotes)

CUP SOUR CREAM
or cottage cheese

LARGE EGGS

TABLESPOON CARAWAY SEEDS
optional, but adds authenticity

Directions

Prepare Dough:
- In a large bowl, dissolve yeast in warm water. Let stand 5 minutes until foamy.
- Stir in salt, melted butter, and flour. Mix until a smooth, soft dough forms.
- Knead dough on a lightly floured surface for 3-4 minutes until satiny.
- Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
Make Filling:
- In a large skillet, melt 2 tablespoons of butter over low heat.
- Add sliced onions and diced ham.
- Cook, stirring occasionally, for 15-20 minutes until onions are soft and translucent and just starting to color.
- Remove from heat. Stir in sour cream, beaten eggs, caraway seeds, and ½ tsp salt. Adjust seasoning to taste. Let cool slightly.
Assemble Pie:
- Preheat oven to 400°F (200°C). Grease a 10-inch pie or tart pan.
- On a floured surface, roll out dough to fit the pan, about ⅛-inch thick.
- Line the pan with dough, trimming excess. Prick the bottom with a fork to prevent puffing.
- Pour the onion-ham filling into the crust, spreading evenly.
Bake:
- Bake for 35-40 minutes, or until the crust is golden and the filling is set (no longer jiggly in the center).
- Let cool for 10 minutes before slicing.