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.Anchovy Pie With Caramelized Red Onions (Gluten Free).

It starts to look like I should rename this blog "pie and knit"-blog. But I like pie. There, I said it. Now I don’t have to make any more excuses for posting yet another pie recipe. I was so overjoyed about finally mastering the wheat and gluten free pie crust that I just had to make some more. Just think of something you really love, finding out that you are allergic to it and spending 1.5 years before finally finding a decent substitute for it. That’s how it was for me with the wheat allergy.

This time I made a pie with anchovy and red onions. It reminds me of the French onion pie, pissaladière. The saltiness of the anchovy and olives is balanced by the caramelized red onions and balsamic vinegar. It is full of taste and gets even better if made the day before serving.

A small note: It’s weird but I get a serious craving for anchovy once or twice a month. My favorite pizza toppings are anchovy, garlic and capers. The obsession and love for anchovy runs in our family: anchovy pizza is also the favorite of my grandfather and my dad loves making anchovy sandwiches topped with cooked eggs with a bit runny yolks.


one pie crust with this recipe

700 g red onions
2 Tbsp balsamic vinegar
1 Tbsp sugar
2 tins of anchovy fillets (125g / 81g per tin)  
100 g of olives
35 g of small capers
0.5 dl fresh thyme, roughly chopped (you can substitute this with 1 or 2 tsp dried thyme)
black pepper according to taste
olive oil for frying

Peel and slice the onions thinly. Pour some olive oil onto a frying pan and sauté the onions on a medium heat for about 10 minutes. They should get soft and kind of transparent, so make sure you don’t let them burn and brown. Season with thyme and black pepper, and add the balsamic vinegar and sugar as well as the oil or stock from one of the anchovy tins. Let the onions cook for about 20 minutes.

At this point, preheat your oven to 225 degrees. Follow the recipe and instructions for the preparation of the pie crust provided in the link above, or use your favorite crust recipe for a savory pie. Grease a pie form with a small spoonful of butter. My pie form has 27 cm diameter. Press it into your pie form starting from the edges and working your way to the middle.

By now your onions should be nice and soft. Add the olives and capers and the anchovies from one tin. Stir and sauté the mixture until the anchovies have “melted” into it.

Spread the filling evenly on the crust and garnish with the rest of the anchovies. Bake for about 40 minutes, or until fully baked and the edges have started to brown slightly. Let the pie rest for a while before serving. 


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