Onion And Herb Pie Recipes

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ONION PIE WITH JARLSBERG AND THYME



Onion Pie with Jarlsberg and Thyme image

Note: This recipe has been adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andreas Viestad. Text copyright 2003 by Andreas Viestad. Photographs copyright 2003 by Mette Randem. Reprinted by permission of Artisan.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 tablespoons unsalted butter
4 to 5 red onions, cut into 1/2-inch slices
2 cloves garlic, sliced
1 bay leaf
5 black peppercorns
2 to 3 whole cloves
2 teaspoons fresh thyme leaves
Fine sea salt
1 sheet puff pastry (thawed if frozen)
1 cup grated Jarlsberg, Gouda, Parmesan, or Gruyere cheese

Steps:

  • In a large skillet, heat the butter over medium-high heat. Add the onions, garlic, bay leaf, peppercorns, cloves, and 1 teaspoon thyme leaves. Reduce the heat to medium-low, and cook until the onions are soft but not brown, about 20 minutes.
  • Preheat the oven to 400 degrees.with rack on the lowest level. Line a medium ovenproof baking dish with puff pastry. Remove the cloves, peppercorns, and bay leaf from the onions, and discard. Place the onions on top of the puff pastry, and sprinkle with the cheese. Bake until golden brown, 20 to 25 minutes. Just before serving, sprinkle with remaining teaspoon thyme.

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.

SWEET ONION PIE



Sweet Onion Pie image

This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.

Provided by Andi

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 6

Number Of Ingredients 11

1 ½ cups buttery round crackers, crumbled
6 tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
¾ cup whole milk
2 eggs
½ teaspoon salt
¾ cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
  • Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
  • Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 16.2 g, Cholesterol 122 mg, Fat 22 g, Fiber 0.8 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 502.3 mg, Sugar 4.4 g

CONTEST-WINNING ONION PIE



Contest-Winning Onion Pie image

Our area has the right kind of soil for growing beautiful onions, so we always have plenty to enjoy. My mother got this recipe 30 years ago and said it originated in a Pennsylvania Dutch kitchen.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/3 cups biscuit/baking mix
1 teaspoon rubbed sage
1/2 teaspoon salt
4 to 5 tablespoons milk
FILLING:
5 cups thinly sliced onions (about 5 medium)
2 tablespoons canola oil
1/2 teaspoon salt
1 egg
1 cup half-and-half cream

Steps:

  • In a large bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture hold together. Press onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large skillet, saute onions in oil until tender. Sprinkle with salt. Spoon into crust. In a bowl, beat egg and cream; pour over onions., Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 193 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 576mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

HERBY SPRING CHICKEN POT PIE



Herby spring chicken pot pie image

Minimise your washing-up with this delicious one-pan chicken pie with spinach and herbs and topped with crispy filo pastry. It's ideal for busy weeknights

Provided by Esther Clark

Categories     Main course

Time 40m

Number Of Ingredients 11

2 tbsp olive oil , plus a little extra for brushing over the pastry
bunch spring onions , sliced into 3cm pieces
250g frozen spinach
6 ready-cooked chicken thighs (or see tip, below)
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon , leaves finely chopped
small bunch parsley , finely chopped
270g pack filo pastry

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large, shallow casserole dish on a medium heat. Add the spring onions and fry for 3 mins, then stir through the frozen spinach and cook for 2 mins or until it's starting to wilt. Remove the skin from the chicken and discard. Shred the chicken off the bone and into the pan, and discard the bones. Stir through the stock and mustard. Bring to a simmer and cook, uncovered, for 5-10 mins.
  • Stir in the peas, crème fraîche and herbs, then remove from the heat. Scrunch the filo pastry sheets over the mixture, brush with a little oil and bake for 15-20 mins or until golden brown.

Nutrition Facts : Calories 526 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.3 milligram of sodium

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