VIDALIA ONION PIE WITH CREAM CHEESE
This Vidalia Onion Pie with Cream Cheese is a family favorite! It's a delicious onion quiche featuring an olive oil crust, buttery sweet onions and a creamy filling.
Provided by Mamma C
Categories Main Course Side Dish
Time 1h17m
Number Of Ingredients 13
Steps:
- Set out the block of cream cheese to soften at room temperature.
- Preheat the oven to 350 degrees F. For the crust, whisk the flour, salt and baking powder in a pie dish. Whisk the olive oil and milk in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend.
- When the dough is mixed, gather it together and press it evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges along the inside with two fingers. Poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes, then set it aside.
- While the crust is parbaking, peel and chop the onions. In a large skillet, melt the tablespoon of butter over medium-high heat. Add the onions and cook them until tender, stirring occasionally, for about five minutes. (Do not brown them.)
- After the crust has baked for 10 minutes, spread the cooked onions evenly over the parbaked crust.
- In a medium mixing bowl, beat the cream cheese and egg with a mixer until smooth. Add the milk, chives (if using) salt, and hot sauce. Beat for a few seconds more to mix. Pour the filling over the onions.
- Bake at 350 for 40 minutes, or until the top is set and getting browned (start checking after 35 minutes.) Let the pie rest for 10 minutes before slicing.
- Store leftovers in the refrigerator for up to five days. You also can freeze the onion pie for up to two months.
Nutrition Facts : Calories 308 kcal, Carbohydrate 30 g, Protein 10 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 484 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
O SAVORY PIE (SAVORY ONION PIE)
Caramelized onions make this Savory Onion Pie so wonderful. It can be served for breakfast, lunch, dinner or as a side dish. This recipe was inspired by niksnacksonline.com.
Provided by jettskitchen.com
Categories Breakfast Main Course
Time 8h10m
Number Of Ingredients 9
Steps:
- Slice 3 onions using a food processor and place in a slow cooker and cook on high for 6-8 hours or until caramelized to golden brown.
- Now that the onions have caramelized drain off the juices and set aside for later.
- Place onions in a large bowl to cool completely. Once onions have cooled add creme fraiche, hot pepper sauce, eggs, salt and pepper. If you feel you need a little moisture in your mixture add just a tiny bit of onion juice. You don't want too much juice or your crust will be soggy. Stir until well incorporated and place in uncooked pie shell.
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl combine all the topping ingredients. Place on top of onion pie spreading out evenly to edges of crust. To avoid crust from burning cover edges with pie shield and bake in preheated oven for 35 minutes.
- Remove pie shield and bake for an additional 15 minutes or until top of pie is completed golden brown on top.
- Remove pie from oven and allow to cool a few minutes prior to serving. Garnish with bacon and chives if desired. The pie can be served warm, cold, or room temperature.
- Enjoy!
ONION PIE
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
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.
SAVOURY FRENCH ONION PIE
This dish is not only ridiculously easy to prepare but is also made from scratch, giving you an extra excuse to gloat. Although this recipe is time-consuming, the onions can be cooked ahead of time and then thrown in with the base at the last minute, if you're in a rush. The original recipe is from Nigella Lawson's fantastic, "How To Be A Domestic Goddess," and I only changed it to make it a little easier for North American kitchens to prepare. Please enjoy! (Updated to reflect comments :D )
Provided by CookingTimeForMe
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees farenheit.
- Peel and halve the onions, then divide each half into 4 quadrants.
- Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned.
- Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit.
- Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese.
- In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture.
- Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges.
- Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking.
- Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes.
- Cover with a large plate, then flip it over, remove the baking dish, and voilà: Savoury French Onion Pie!
SAVORY ONION PIE
Perfect for rainy (or snowy) days, when you can get up and get a plate of seconds easily. I make a two-crust pie, but most recipes for onion pie use just a bottom-crust. I use a shortening-based pie dough, which I think lets the flavor of the onions take center stage; though, a butter crust would certainly compliment the onions nicely. I've seen some recipes that call for bacon, and of course; bacon is just plain good. I think my recipe is pretty basic, so I look forward to seeing reviews with modifications. Enjoy!
Provided by Cassandras Kitchen
Categories Savory Pies
Time P1DT1h
Yield 1 9 inch pie, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
- In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
- Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
- Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
- Blend all remaining ingredients together. Pour over onions and cheese.
- Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
- Bake at 350 degrees for 45-60 minutes.
- Cool 20 minutes and serve.
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
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