Ingredients
800-1000 g (about 2 lbs) onions, 400 g (about 14 oz) water-oil pastry dough, 3 eggs.
Seasonings
Salt, pepper, fresh cream, and oil, all to taste.
Instructions
1. Prepare the water-oil pastry dough; peel the onion and slice it.
2. Cook it in a pan with oil over low heat for about 1 hour, season with salt and pepper, then line a pie mold with puff pastry as the base.
3. Beat 3 eggs into the onion purée mixed with fresh cream, adjust salt and pepper to taste, then bake in a high-temperature oven for 40 minutes.