Green Onion Pie Recipes

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VIDALIA ONION PIE



Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  • In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
  • Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

GOLDEN ONION PIE



Golden Onion Pie image

Provided by Ian Knauer

Categories     Milk/Cream     Mixer     Egg     Onion     Appetizer     Bake     Thanksgiving     Bacon     Sour Cream     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 16

For dough:
1 1/2 teaspoons active dry yeast
1/3 cup warm whole milk (105-115°F)
1/4 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 stick unsalted butter, melted and cooled
For filling:
3 1/2 pounds onions, thinly sliced
1/4 pounds bacon, finely chopped
1/2 stick unsalted butter
1 cup sour cream
2 large egg yolks
Equipment: a 9-inch springform pan
Accompaniment: green salad with mustard vinaigrette

Steps:

  • Make dough:
  • Stir together yeast, milk, and sugar in bowl of a stand mixer fitted with paddle attachment (or in a bowl to mix by hand) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
  • Add flour, salt, egg, and butter and mix at low speed (or stir) until a dough forms. Increase speed to medium-high and beat 3 minutes (or knead by hand 5 minutes).
  • Sprinkle dough lightly with flour and cover bowl with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
  • Make filling while dough rises:
  • Cook onions and bacon in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet, covered, over medium-high heat, stirring occasionally, until onions are softened, about 20 minutes.
  • Remove lid and cook, stirring occasionally, until onions are golden, 20 to 30 minutes. Cool onions.
  • Whisk together sour cream and yolks, then stir into onions.
  • Bake pie:
  • Preheat oven to 375°F with rack in middle.
  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit dough into springform pan (stretching slightly if necessary to hang over edge) and spread filling evenly in it. Fold edges of dough over filling, leaving some filling exposed in center. Let pie stand 20 minutes at room temperature.
  • Bake until crust is golden-brown and filling is bubbling, about 11/4 hours. Cool slightly before serving.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

GERMAN ZWIEBELKUCHEN (ONION PIE)



German Zwiebelkuchen (Onion Pie) image

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany. It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee. A few tables are set up, and they are open when they have time to serve. To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!

Provided by Bill Whitford

Categories     World Cuisine Recipes     European     German

Time 2h

Yield 11

Number Of Ingredients 8

6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4 egg
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
  • Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
  • Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
  • Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 43.2 g, Cholesterol 92.7 mg, Fat 26.4 g, Fiber 4.7 g, Protein 10.3 g, SaturatedFat 10.3 g, Sodium 415.4 mg, Sugar 12 g

NORTHERN GREEK MUSHROOM AND ONION PIE



Northern Greek Mushroom and Onion Pie image

Use portobello mushrooms for this. They are meaty and make for a very substantial pie. You can omit the feta for a vegan version of this pie

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h

Yield 8 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 medium or large onions, coarsely chopped
Salt to taste
1 1/2 pounds mushrooms, preferably portobellos or a mix of wild mushrooms, portobellos and regular mushrooms, trimmed and coarsely chopped
2 large garlic cloves, minced
1 teaspoon sweet paprika
1/4 cup chopped fresh mint
2 tablespoons chopped flat-leaf parsley
2 ounces feta cheese, crumbled (about 1/3 cup)
12 sheets phyllo dough

Steps:

  • Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
  • Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 394 milligrams, Sugar 4 grams

GREEN ONION PIE



Green Onion Pie image

Make and share this Green Onion Pie recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 lb green onions, thickly sliced or 1/2 lb leek, white only,thinly sliced
1 lb lean boneless pork, cut into small cubes
5 fluid ounces milk
2 1/2 fluid ounces table cream
2 eggs, lightly beaten
1/2 lb puff pastry

Steps:

  • Pre-heat oven to 400°F.
  • Par-boil the green onions or leeks and drain well.
  • Fill a pie dish with the green onions or leeks and pork and pour in the milk.
  • Cover with foil and bake for about 1 hour (don’t worry if it looks curdled).
  • Stir the cream into the eggs, then pour into the dish; allow the pie to cool.
  • Pre-heat oven to 425°F.
  • Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
  • Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
  • Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then using the back of a small knife'knock up' the edges and then flute them using your thumb and the back of a knife.
  • Make a hole in the centre of the pie and use pastry trimmings to decorate.
  • Bake for about 25-30 minutes, until risen and golden brown.

Nutrition Facts : Calories 393.3, Fat 23.7, SaturatedFat 7.7, Cholesterol 118.4, Sodium 180.8, Carbohydrate 21.6, Fiber 1.6, Sugar 1.2, Protein 22.9

RUSTIC ONION PIE



Rustic Onion Pie image

Provided by The Hearty Boys

Categories     main-dish

Time 2h30m

Yield 12 to 18 pieces

Number Of Ingredients 9

4 cups all-purpose flour
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/4 cups warm water
1/4 cup olive oil
10 anchovy fillets, optional
4 pounds Spanish onions, peeled and thinly sliced
2 teaspoons salt
2 teaspoons freshly ground pepper

Steps:

  • To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
  • To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
  • Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
  • On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.

ONION PIE



Onion Pie image

My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 6

6 to 8 medium onions, thinly sliced
2 tablespoons canola oil
6 large eggs
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley

Steps:

  • In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.

SIMPLE ONION PIE



Simple Onion Pie image

Make and share this Simple Onion Pie recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup sifted plain flour
2 teaspoons baking powder
2 tablespoons butter
1 teaspoon sugar
1/2 teaspoon salt
8 medium onions, coarsely chopped
1 egg, beaten lightly
1/2 cup heavy cream
2 ounces butter
2 cups grated cheese (cheddar is good)
1 tablespoon chopped parsley
salt and pepper

Steps:

  • --------For Pastry base----------.
  • Mix together and pat into a medium pie dish.
  • Simmer onions in melted butter just until soft, season and leave to cool.
  • Place on top of pastry.
  • Mix together egg and cream and pour over onions.
  • Sprinkle cheese on top.
  • Bake in a pre-heated oven 425°F (220°C) for 20-25 minutes.
  • I serve it with with a tomato and basil salad with a balsamic vinigar dressing and tiny new potatoes.

Nutrition Facts : Calories 448.2, Fat 29.2, SaturatedFat 18, Cholesterol 117, Sodium 784.8, Carbohydrate 35.6, Fiber 2.6, Sugar 7.1, Protein 12.5

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