Very tasty onion pie!

My son chose this onion tart instead of sweet baguette for breakfast :D I think it's the best way to promote baked goods! Even though the onion tart is low fat and sugar free, it is incredibly delicious. I recommend it to all readers - you must try it! For sugar-free candy and fried onion lovers like us, this is absolutely delicious!

The dough in the low-fat onion tart is surprisingly soft and especially delicious thanks to a secret ingredient:) Despite there being no eggs or butter in the batter, it tastes like it's filled, doesn't dry out and doesn't get soggy at all (at least the next morning the cake tastes like it's freshly baked, we'll see - but I think it'll be ready by evening and experiment)))) doesn't work.

What is the secret ingredient? It's rice soup used instead of water to make the batter for the onion cake dough. It turns out that in the original rice soup, just like in potato soup, the dough, although thin, becomes thinner, softer and more tender than in water. But the original rice congee had 75 ml and 125 ml of water, while I used more rice (not 100 grams of rice to 600 ml of water, but 1 cup - 200 grams of rice to 1 liter of water, which became rice porridge for dinner)).

I was also impressed by the unusual shape of the pie. Similar to the grated apple pie: instead of slicing it, you can cut it into pieces. Very practical and original!

The onion tart can be baked in a 20x25 cm rectangular dish or in a 24-26 cm round dish or in an ovenproof dish.

Ingredients:

For the dough:

15 g fresh yeast (or 5 g dry yeast = 1 teaspoon),

1.5 teaspoons of sugar,

200 ml rice broth (add water),

1 teaspoon of salt,

2 and 2/3-2 and 3/4 cups of flour (350-380 g),

1.5 tbsp vegetable oil (mustard is best, but sunflower or olive oil can also be used).

For onion filling:

0.5 kg onions (about 6 medium onions),

0.5 teaspoon salt,

¼ teaspoon ground black pepper,

1,5-2 tablespoons sunflower oil.

How to fry:

Pour cold water over the rice (1 litre of water per 200 g of rice) and bring to the boil. When the porridge boils, lower the heat from medium to low, put the lid back a little to prevent water from escaping, add salt (a few pinches) and continue cooking until tender, stirring occasionally.

Rice cooked in boiling water is particularly tender and tasty, and the leftover stock is good for pasta. When the rice is cooked, carefully pour the stock into a bowl. I poured the rice in by gently moving the lid, but if you're worried about the rice suddenly falling out of the pot, pour it into a colander:) Pour 200ml of water over the resulting soup and leave to cool until relatively lukewarm.

Then crush the yeast in a bowl, mix with sugar and pour over the stock. Stir and then sift in a little less than a cup of flour. Stir again. The dough is as thick as sour cream. Let it stand in a warm place for 15-20 minutes covered with a towel. Meanwhile, peel and chop the onions and fry them in vegetable oil until golden. When the onions are soft and lightly browned, season the stuffing with salt and pepper and leave to cool.

Sift the remaining flour into the mixture and add salt first, then vegetable oil with the next batch of flour. You can use any oil - sunflower oil or olive oil, but the best cakes are made with mustard oil. This aromatic oil gives even unsweetened cake a cakey flavour.

Knead the dough until it becomes sticky and smooth. I have patience for 3-5 minutes, but the longer you knead the dough, the better - the dough will be fluffy and soft and more beautiful. Leave the bowl of dough covered with a towel in a warm place for 1 hour. Lift the dough and divide it into 3 parts. Sprinkle the table with flour. Roll out each part of the dough into a thin circle (2-3 mm).

When you have rolled out all three sheets, divide the onion filling into three parts and distribute a third of the onion evenly on one of the three sheets. Cover with the second circle of pastry and spread the other part of the onion on top. Cover with the third circle and spread a third of the fried onions on top. Cut the circle into 8 pieces, like a bun. It is a good idea to cut first into halves, then into quarters, so that the eight pieces are equal in size.

Roll each part like a pretzel - from the wide end to the middle. Place the onion croissants in a bowl lightly oiled. Arrange them as desired. Let them cook for 30 minutes - you can put them on the stove while the oven is slowly heating up to 200 °C.

Place the pie in the preheated oven and bake at 200°C for about 30 minutes, until the skewers are dry and the crust is crisp. If you want a soft crust, you can cover the hot pie with a towel or a lid. Let the onion tart cool a bit and it's ready to be enjoyed!

This is a delicious pie, next time I want to make it with toasted pecans, I think that would be a great addition)👌.