8 servings 

220 kcal/portion P 18% F45% C37%

Ingredients
pastry:
1 cup whole wheat flour
2 cups flour
50 g margarine or butter
1 dl cottage cheese
2 tablespoons very cold water
filling:
4 large red onions in cm-thick slices, 500 grams
1 tablespoon margarine or butter
1 tin anchovy fillets, 80 g, drained and roughly chopped
2 tablespoons capers
casserole:
3 eggs
½ cup broth from anchovies
2 dl skimmed
salt and pepper
1 cup grated cheese
Garnish:
a handful rucola
capers

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Do this: Preheat the oven to 225 °. Mix together the ingredients for the pie dough in the food processor. Push out in a greased baking tin, about 27 cm in diameter. Let stand cold for 30 minutes and then the pre-bake in the middle of the oven for 10 minutes.
Fry the onions soft in batches in margarine or butter. It is important to keep the sheets together. Layer the onion, anchovies and capers in pie shell. Finish with red onion and top with grated cheese. Whisk together eggs, anchovies, broth, milk, salt and pepper in a bowl and pour it into the pie crust.
Bake in middle of oven for about 30 minutes. Serve onion pie warm or lukewarm. Garnish with arugula and capers.
Psst! Cover the pie with aluminum foil if it gets too much color. Make sure that the pastry is 1 cm above the pie plate, then retain the pie shape.