Cacao Shoyu Caramelized Onion and Fermented Pickled Red Onion Pie Recipe:

For the month of Februari we are offering to our Members our Cacao Shoyu Powder. And here is a great recipe we make with this umami powder that is a residue of our cacao shoyu!



For the crust:

  • 250g all-purpose flour
  • 10g salt
  • 10g sugar
  • 225g unsalted butter, cold and cut into small cubes
  • 60-80ml ice water

For the filling:

  • 4 large onions, thinly sliced
  • 60g unsalted butter
  • 30ml olive oil
  • 10g cacao shoyu powder
  • Salt and pepper to taste

For the fermented pickled red onions:

  • 1 large red onion, thinly sliced
  • 25g salt (25g of salt for every 1 kg of red onion)
  • Juice of 1 lemon


  1. To make the crust, mix together the flour, salt, and sugar in a large bowl. Add the butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  2. Slowly add the ice water, 1 tablespoon at a time, until the mixture starts to come together. Knead the dough briefly on a floured surface, wrap it in plastic wrap and chill it for at least 30 minutes.
  3. To caramelize the onions, heat the butter and olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for about 20-25 minutes or until they are soft and golden brown. Season with the cacao shoyu powder, salt, and pepper.
  4. To make the fermented pickled red onions, mix the salt and lemon juice in a bowl. Add the red onions and start mixing it up. Press in the jar, covered by the juice and let ferment at room temperature for at least 24 hours, or until the desired flavor and texture are achieved.
  5. Preheat the oven to 190°C (375°F). Roll out the pie dough to fit a 23cm pie dish. Fill the pie dish with the caramelized onions and bake for 30-35 minutes or until the crust is golden brown. Top with the fermented pickled red onions and serve warm.