Caramelized Onion Pie
Prep. Time
30 minutes
Cook Time
1.5 hours
Servings
13'' pie
Difficulty
Challenging
Soy-Free, Nut-Free, egg-free, dairy-free
This upside-down vegan onion pie has serious showstopper energy — but secretly, it’s super down to earth. Its rustic and elegant all at once! Slowly caramelized onions melt into a buttery, herb-scented glaze, with golden garlic tucked between their layers — all nestled beneath a tender, creamy dough that turns beautifully crisp in the oven. Once baked and flipped, the result is pure magic: soft, jammy onions on top, flaky crust underneath, and pockets of plant-based ricotta and parmesan peeking through for extra richness. It's the kind of pie that brings everyone to the table — no one asking if it's vegan, just going back for seconds.
Ingredients
For the Filling/Topping
4-6 red onions, peeled
3.5oz (100g) plant-based butter (follow my recipe here, or use store-bought)
1oz (30g) brown sugar
1 tsp Italian herbs mix
3.5oz (100g) plant-based parmesan
3.5oz (100g) plant-based ricotta
5 garlic cloves, peeled
Salt
For the Dough
1 and 1/2 cups whole spelt flour
7oz (200g) plant-based sour cream
2oz (60g) plant-based butter, melted
1/2 tsp salt
1 tsp baking powder
Instructions
Make the Filling/Topping
Preheat a 12-13'' oven-safe pan (medium-low heat).
Peel and cut the onions in halves. **For a less pronounced onion texture, cut each onion in 4 rather equal parts (not quarters, but thick even slices).
Place the butter (for the filling) on the pan, together with the sugar and the Italian mix, and stir occassionally until the butter has melted completey.
Place the onion halves or thick slices on the pan (on top of the sugar/butter "sauce") so that some are facing down and some are facing up. Add the garlic cloves in between the onions, and sprinkle a little salt on top, to taste.
Cover with the lid and cook on medium-low for about 45-50 minutes. Watch the heat while cooking, to avoid burning.
Preheat the oven to 380F/190C.
Prepare the Dough
In a mixing bowl, combine the flour, salt and baking powder, and mix for even consistency.
Add the melted butter and sour cream, and combine thoroughly, until a soft buttery dough is formed.
Flatten the dough on a clean surface, using a rolling pin.
Shape the dough using a knife, so that it'll mostly fit the pan size. You want the dough to be slightly larger, so it can be 'tucked' in the edges of the pan, like a pie tartlet.
Put the Pie Together
Remove the lid, and add spoon-full ricotta to the gaps in between the onions, as well as parmesan on top of the whole dish. You can follow the cheese quantities in this recipe or add more, if you want to give it a more pronounced cheesy/creamy taste and texture.
Add more of the Italian seasoning.
Cover the dish in the pan with dough - so that the dough literally acts like a blanket. Tuck those edges of the dough in the circumference of the pan, using a wooden spoon.
Using a fork, poke the dough in multiple places, to allow release of steam during baking.
Place the pan (without the lid) in the oven, and bake for 30 minutes.
Remove the pan from the oven.
Flip the pie: place a cermaic flat plate, that fits the size of the pan (or any flat dish that fits), on the baked dough that is in the pan, and hold the back of the plate in one hand, while flipping the pan upside down. Then, slide the pie back into the pan, now that the onions are facing up (visible) and the dough is at the bottom.
Place the pan back in the oven for 15 more minutes or until dark golden on top.
Let it cool a little before served. Enjoy!
Notes
The whole spelt flour can be substitutes with all-purpose flour or whole-wheat flour. I haven't tried yet, but this dough is not meant to rise, so GF flour with a pinch of xantham gum (unless already in the flour), should do the trick.
Plant-based sour cream can be substituted with plain plant-based yogurt or whipped cream cheese.
The Italian seasoning mix can be substituted with a mixture of basil, parsley, thyme and rosemary (1/2 tsp each) or even just a couple of these, as preferred.
Vegan Feta cheese works here too! And can replace either the ricotta or the parmesan, or even be added as a 3rd cheese.
For a nut- and soy-free recipe, check that the plant-based cheese, sour cream and milk are labeled as free of these allergens.
The Latest Bite
Roasted Glazed Tofu Bites
I keep coming back to these tofu bites because they roast evenly and taste better each time. The glaze of soy, sweet chili, and roasted garlic thickens in the oven until it clings to the tofu. The edges firm up, the centers stay soft, and a spoonful of mashed potatoes next to it makes the meal feel complete without any extra effort. When I first tried this, I didn’t expect much — just a way to use up extra tofu and leftover sauce ingredients. But roasting changed everything. The glaze cooks down slowly, wrapping each cube in a salty-sweet layer that almost tastes grilled. I usually toss the tofu halfway through so it browns evenly, then pour the rest of the glaze over while it’s still hot so it absorbs every bit. How to cook it is so flexible, which makes it ideal no matter if you're home or traveling - you can make it in an oven, toaster oven, air-fryer or on a skillet or grill. Its a crowd-pleaser too, so really, this is the perfect dish to fit any meal.
The mashed potatoes started as an afterthought, but now they’re part of the routine. The sauce seeps into them, and the mix of soft tofu and creamy potatoes somehow feels like comfort food without being heavy. It’s one of those meals that quietly works its way into the weekly rotation.