Caramelised onion and gruyère pie

A rich and creamy pie that will most definitely stand out at your next potluck dinner!

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
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Caramelised onion and gruyère pie
  • 1/4 cup olive oil, plus extra for brushing
  • 4 large onions, sliced
  • 5 sprigs fresh thyme
  • 8 sheets filo pastry
  • 6 eggs, lightly beaten
  • 300 millilitre tub thickened cream
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 200 gram gruyère, cut into 1cm cubes
  • kumara wedges, salad leaves to serve


Caramelised onion and gruyère pie
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 4cm-deep, 20cm square cake pan.
  • 2
    In a frying pan, heat oil on low. Cook onion for 10 minutes until golden and caramelised. Stir in thyme. Cook for 1 minute until fragrant. Cool.
  • 3
    Stack four filo sheets together, spraying between each with oil. Line base and two sides of pan with filo stack.
  • 4
    Repeat with remainder and place crossways in pan to make a thick base, then cover remaining sides. Trim edges and reserve scraps. Bake for 10 minutes.
  • 5
    In a large jug, whisk eggs, cream and spices together. Spread onion mixture over base of pastry case. Pour over egg mixture and scatter with cheese.
  • 6
    Roughly scrunch reservedfilo scraps over filling to cover. Spray with oil. Bake for 35-40 minutes until golden and crisp on top. Set aside for 5 minutes before cutting into squares. Serve with kumara wedges and salad of choice.


Gruyère is a firm Swiss-style cheese with a mild, creamy flavour. It melts perfectly so is ideal to use in baking or cheese fillings.