The bölletünne is a savory pie originating from the Swiss canton, particularly Schaffhausen, from where the onion typically used for its preparation comes.
Try making it following my recipe, it’s really excellent.
The name comes from the local dialect: Böle means onion, and Tünne corresponds to Wäh, a kind of sweet or savory pie beloved in Switzerland.
The pie mainly consists of onions, bacon, eggs, and cream.
The base is made with shortcrust pastry, which can be homemade or ready-made.
The Bölletünne has a creamy texture due to the mix of eggs and cream, and a strong flavor from the combination of sweet onions and salty bacon.
This dish is ideal for a main meal, such as lunch or dinner, and is often served hot. However, it can also be enjoyed at room temperature, making it suitable for picnics or buffets.
If you make this recipe or others on the blog, send me the photos, and I’ll post them on my page with your name.
Approx. 638 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Electric oven, Stove
- Cuisine: Swiss
- Seasonality: All seasons
Ingredients for making Bölletünne
- 1 2/3 cups all-purpose flour
- 7 tbsps butter
- 10 tbsps water (cold)
- 1.1 lbs onions
- 5 1/4 oz bacon (diced)
- 3/4 cup cooking cream
- 3.4 oz milk
- 2 eggs (medium)
- 2 tbsps extra virgin olive oil
- 4 tbsps butter
- to taste salt
- to taste pepper
Tools
- 1 Baking Pan baking pan
Preparation of Bölletünne
First, prepare the dough by placing 7 tablespoons of butter cut into pieces, 1 2/3 cups of flour, salt, and water into the food processor, and run it until the dough forms a ball.
Let it rest in the fridge for 30 minutes.
Meanwhile, prepare the filling by taking a non-stick pan, add the butter, extra virgin olive oil, let the butter melt with the oil, peel the onions and slice them thinly, sauté for a few minutes until they become translucent.
Cut the bacon into cubes (slightly larger ones are fine too), add them to the pan with the onions, and cook for another 10 minutes.
After the dough has rested, roll it out on a work surface until you get a thin but not transparent sheet.
Take a baking pan with a diameter of 11 inches and at least 2-3 fingers height, butter it, and adhere the dough to the bottom and sides, trimming any excess dough.
Pierce the base with a fork and bake in a preheated oven at 350°F for about 15 minutes.
In a separate bowl, mix cream, milk, eggs, a pinch of salt, and a little pepper.
Pour the onion and bacon mixture over the pie base, then pour the cream and egg mixture over the top, and bake in a preheated oven at 350°F for 30 minutes.
Once cooked, let it rest for 15 minutes before serving.
