Cut the onions in thin slices, place them in a pot with abundant water and boil until they are soft. Drain and put in a saucepan over a medium heat with the Trevalli butter, salt and black pepper and complete the cooking.
Meanwhile, oil a mould and dust it with flour, then cover it with shortcrust and skewer lightly the bottom with a fork. Mix the eggs, the Trevalli UHT cooking cream, the flour and the onions (once chilled) in a bowl and finish with the chopped cheese.
Stir, pour and level the filling in the mould. Bake at 180° for around 40-45 minutes (after 20 minutes protect the pie with an aluminium foil for
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