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Red onion, blueberry and benedictus pie


6 to 8 portions

Ingredients

  • 1 pie crust, 23 cm (9 in.)
  • 30 ml (2 tbsp.) Dijon mustard
  • 30 ml (2 tbsp.) Butter
  • 1 litre (4 cups) Red onions, sliced
  • 30 ml (2 tbsp.) Balsamic vinegar
  • 30 ml (2 tbsp.) Maple syrup
  • 125 ml (½ cup) Fresh or frozen blueberries
  • Freshly ground black pepper
  • 200 g (7 oz) Benedictus cheese, sliced

Preparation

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  • Preheat the oven to 180°C (350°F).
  • Pre-bake the pie crust for 10 minutes, then brush it with Dijon mustard.
  • Meanwhile, in a large skillet, melt the butter over medium-high heat and brown the onions for 10 minutes.
  • Deglaze with the balsamic vinegar and maple syrup.
  • Cook for 5 to 10 minutes so the onions are well coated.
  • Add the blueberries and a generous amount of pepper.
  • Fill the crust with the blueberry and onion mixture.
  • Cover with the cheese and bake 25 to 30 minutes or until both the crust and the cheese are golden brown.

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Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines