If you are a reader of my blog, I'm sure you have already figured out that I just adore Gruyere cheese. I just find the taste so amazing. It's strong and sweet at the same time, and with a nutty after taste. Perfect for pies, pizzas and a must for onion soup.
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Serves 4

Pie crust:
2 1/2 cup plain flour
1 teaspoon salt
1 teaspoon thyme, just the leafs
2 sticks butter, 220g, cold and cubed
1/4 cup iced water

2 tablespoons olive oil
2 red onions, sliced
1/4 red cabbage, shredded
1/2 cup water
1 teaspoon thyme, just the leafs
1 tablespoons red wine vinegar
1 teaspoon sugar
2 cups gruyere, grated
  1. For Crust:
  2. Place flour, salt and thyme in a bowl.
  3. Add the butter and use your fingers to mix it all together.
  4. You should end up with a coarse and grainy mixture.
  5. Add the water and mix well.
  6. Wrap in plastic and cool for 1 hour.
  7. Roll it out to a large circle.
  8. Transfer to a baking dish covered with baking paper.
  9. For the Filling:
  10. Heat the oven to 350F, 200C.
  11. Heat the oil in a pan and saute the onions until soft.
  12. Add cabbage, water, thyme, vinegar and sugar. Let the mixture simmer on medium heat until almost all the liquid has cooked away.
  13. Spread the mixture on the pie crust and sprinkle with cheese.
  14. Fold all the sides of the crust over, so it forms a nice pie.
  15. Bake in the oven for about 30-35 minutes, or until golden.


Serve warm or cold with a nice green salad.
Photography by Colin Cooke

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