{"id":3267,"date":"2020-08-14T00:20:32","date_gmt":"2020-08-13T21:20:32","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=3267"},"modified":"2025-11-06T11:40:53","modified_gmt":"2025-11-06T09:40:53","slug":"creamy-onion-pie","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/creamy-onion-pie\/","title":{"rendered":"Creamy onion pie"},"content":{"rendered":"
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NOTES<\/p>\n

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  1. A roux is one of the basic thickening agents in cooking, a combination of equal parts flour and fat, the most common being butter. A nice roux is the base for b\u00e9chamel and other sauces. B\u00e9chamel sauce calls for a white roux, so you’ll only want to cook it for a few minutes until the raw flour taste is gone but the roux is still a pale yellow.A blond roux, used in white velout\u00e9 sauces, needs to be a bit darker, so it’s cooked a minute or two longer. A brown roux, used in brown sauces, is the darkest roux, and it’s cooked for the longest amount of time. For that reason, you should cook it over a lower heat so that you don’t burn it. The roux’s thickening properties are reduced as it gets darker.<\/li>\n
  2. \u00a0You can make phyllo dough one day before and keep it to the fridge. In that way, you can roll the dough easier as the butter is cold.<\/li>\n
  3. For this recipe you need a 36 cm baking pan.<\/li>\n<\/ol>\n<\/div>\n