Onion Pie with Roquefort, Prosciutto and Walnuts

  • Active Time 25m
  • Total Time 55m

Serves 4

A staple of everyday French cooking, onions are a common ingredient in a variety of dishes featured on bistro menus. Embellished with Roquefort, prosciutto and walnuts, this recipe produces a somewhat more upscale version of the ever-popular onion pie. It is traditionally served either as a first course or alongside a crisp green salad for a light supper.


  • 2 tablespoons olive oil
  • 2 white onions, very thinly sliced
  • 1/4 cup water
  • 3 ounces Roquefort cheese, crumbled into small pieces
  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon unsalted butter, melted
  • 2 puff pastry sheets, each 11 x 15 inches, fresh or thawed frozen
  • 1 egg, lightly beaten
  • 4 slices prosciutto, about 1 ounce each


Place a baking sheet with sides in a freezer.

Warm the olive oil in a sauté pan over medium-high heat. Add the onions and sauté until golden brown, about 10 minutes. Add the water and continue to sauté until all the moisture evaporates, about another 5 minutes. Add the Roquefort cheese and continue cooking, stirring occasionally, until melted, about 5 minutes longer. Season only lightly with salt, if needed, and add pepper to taste. Stir in the walnuts, then spread the mixture out onto the chilled sheet pan. Place in the freezer until the onions cool down completely, about 10 minutes.

Preheat an oven to 450 degrees F. Brush a baking sheet evenly with the melted butter.

Place the puff pastry on a cutting board. Using the rim of a small plate about 5 inches in diameter as a guide, cut the pastry into 8 rounds. Discard the pastry scraps.

Place 4 of the rounds on the prepared baking sheet. Brush their outer rims and tops with the beaten egg. Evenly distribute the cooled onion mixture onto the middle of each of the 4 rounds, leaving 1 inch uncovered around the edges. Place 1 prosciutto slice on top of each mound of the onion mixture. Cover each round with a second pastry round, making sure to pinch down firmly around the edges to seal in the filling. Brush the top of each pie with more of the beaten egg. Using a small, sharp knife, pierce the top of each pie once with a small slit.

Bake until golden brown, about 20 minutes. Remove from the oven and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 667

nutrition information per serving

1076 calories; 82g total fat; 102mg cholesterol; 921mg sodium; 64g carbohydrates; 4g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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