Cebularz lubelski tradycyjny (Drukuj)
Pyszny cebularz z karmelizowaną cebulą i szczyptą przypraw, idealny na sycący posiłek lub smaczną przekąskę.
# Składniki:
→ Dough
01 -
2 cups all-purpose flour
02 -
1/2 cup unsalted butter, softened
03 -
1/4 cup sour cream
04 -
1/2 teaspoon salt
→ Filling
05 -
4 large onions, thinly sliced
06 -
2 tablespoons olive oil
07 -
1 teaspoon sugar
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon dried thyme
11 -
2 large eggs
12 -
1 cup heavy cream
# Kroki wykonania:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in sour cream until dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
03 -
Heat olive oil in a large skillet over medium heat. Add onions and sugar, cooking until onions are caramelized, about 15 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool.
04 -
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan and trim excess.
05 -
In a separate bowl, whisk together eggs and cream. Stir in cooled onions. Pour the filling into the prepared crust.
06 -
Bake for 30-35 minutes, or until the filling is set and the top is golden. Let cool slightly before slicing.
# Uwagi:
01 -
Serve warm or at room temperature.
02 -
Pair with a light salad or pickles for a complete meal.