Onion Pie For The King Recipes

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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.

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

O SAVORY PIE (SAVORY ONION PIE)



O Savory Pie (Savory Onion Pie) image

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

1 Deep dish pie shell (uncooked)
3 pounds Mixed onions (red, white, yellow and vidalia) (chopped)
2 Eggs
1 cup Crème Fraîche (can substitute plain yogurt or sour cream)
4 dashes Hot pepper sauce
Salt and Pepper (to taste)
Bacon and chives to garnish (optional)
1 cup Mayonnaise
1 1/4 cup Parmesan cheese (grated)

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!

VIDALIA ONION PIE



Vidalia Onion Pie image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt
1/4 cup cold all-vegetable shortening, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
Cold water
1/4 egg yolk and 1 teaspoon water for egg wash
1/2 cup unsalted butter
2 pounds Vidalia onions, thinly sliced
3 large eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1/4 teaspoon kosher or Hawaiian salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan

Steps:

  • For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
  • Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
  • Preheat oven to 450 degrees F.
  • For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.

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

Categories     Food Processor     Onion     Bake     Vegetarian     Swiss Cheese     Thyme     Gourmet

Yield Makes 6 (light main course) servings

Number Of Ingredients 17

For onion topping
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion (1 pound), cut lengthwise into 12 wedges
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 ounces coarsely grated Gruyère (3/4 cup)
For crust
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 ounces coarsely grated Gruyère (1/2 cup)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk
3/4 teaspoon dry mustard

Steps:

  • Preheat oven to 400°F.
  • Make onion topping:
  • Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
  • Make crust:
  • Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
  • Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
  • Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
  • Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
  • Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.

LANCASHIRE CHEESE-AND-ONION PIE



Lancashire Cheese-and-Onion Pie image

Provided by Mark Bittman

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups flour, plus more for dusting
6 tablespoons butter, divided, plus more for greasing
4 tablespoons lard
3 tablespoons ice water, plus more as needed
3 medium onions, thinly sliced
1/4 teaspoon ground white pepper
1 cup boiling water
1/2 pound Lancashire cheese, grated (Cheddar or Cantal also work)
Milk, to seal and glaze
Salt

Steps:

  • Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
  • Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
  • Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
  • Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool
  • Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.
  • Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape.
  • Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 1 gram

ONION PIE



Onion Pie image

Provided by Matt Lee And Ted Lee

Categories     dinner, lunch, appetizer, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

12 tablespoons unsalted butter
4 ounces Saltine crackers (about 36)
1 1/2 pounds yellow onions, peeled, trimmed, halved lengthwise, thinly sliced (about 4 1/2 cups)
1/2 teaspoon kosher salt
3 large eggs
3/4 cup heavy cream
4 ounces grated extra-sharp New York cheddar cheese (about 1 cup)

Steps:

  • Heat oven to 375 degrees. Melt butter in a large skillet or sauté pan over low heat; set aside. In a food processor, pulse Saltines to fine crumbs and transfer to a medium bowl. Pour four tablespoons melted butter over crumbs and toss with fingertips or a rubber spatula until evenly coated. Press mixture firmly into a deep-dish 9-inch pie pan, using a second pie pan, if possible, to compact them evenly against bottom and sides of pan.
  • Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them down in an even layer on crust.
  • In a medium bowl, beat eggs with a whisk and add heavy cream and remaining salt, whisking gently to incorporate. Pour mixture slowly, in a thin stream, into center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until puffy and slightly browned on top, 30 to 35 minutes. Slice with a serrated knife into six wedges and serve.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 26 grams, Sodium 511 milligrams, Sugar 6 grams, TransFat 1 gram

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

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 AND CHEESE PIE



Onion and Cheese Pie image

Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

1 1/4 cups finely crushed saltine crackers (36 squares)
1/4 cup butter or margarine, melted
2 tablespoons butter or margarine
2 large onions, chopped (2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
Chopped seeded tomato and sliced green onion, if desired

Steps:

  • Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
  • In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
  • In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
  • Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 170 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g, TransFat 1 1/2 g

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

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

CHEESE AND ONION PIE



Cheese and Onion Pie image

This recipe was originally passed on to my Dad by his canteen cook at work. It was a firm family favourite with us and Mum gave me the recipe when I left home. The most important thing to do is make sure you use organic onions and extra mature cheddar, these two ingredients will give you the best flavour and make it something you want to do again and again. The method is very simple so anyone can make it.

Provided by hotchocolates

Time 1h10m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Heat the oven to 180C. Grease and flour a 9" pie dish. Rub oil over whole of the inside of the dish, bottom and sides. Roll out the pastry to fit then place in the tin. Flatten pastry into bottom and sides thoroughly. With excess pastry over the sides take a rolling pin and roll over the edge of the dish to get a lovely neat edge and remove the excess. Prick the bottom with a fork all over.
  • Peel potatoes, chop into quarters and boil until just soft. Drain and allow to dry a bit.
  • Slice the onions and add to a large mixing bowl. Add all the other ingredients and mix well. Add potatoes and mash into the mix with a knob of butter.
  • Fill the pastry case and level out. Place in the oven for at least 40 mins check the bottom of the pie if the pastry is evenly golden it is ready. If not pop back in for 5 mins at a time and keep checking until done.

VIDALIA ONION PIE



Vidalia Onion Pie image

I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.

Provided by GinnyP

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup ritz cracker crumb
4 tablespoons butter, melted
2 cups vidalia onions, thinly sliced
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 teaspoon salt
1 dash pepper
1/4 cup grated sharp cheddar cheese
paprika

Steps:

  • Mix Ritz cracker crumbs and melted butter.
  • Press mixture into an 8-inch pie plate.
  • Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
  • Beat eggs with milk, salt, and pepper and pour over onions.
  • Sprinkle with cheese and paprika.
  • Bake at 350 degrees F for 30 minutes or until firm in the center.

Nutrition Facts : Calories 391, Fat 24.3, SaturatedFat 14.3, Cholesterol 165.4, Sodium 670.5, Carbohydrate 33.8, Fiber 1.9, Sugar 3.8, Protein 10

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From simplehomecookedrecipes.com


OLD FASHIONED CHEESE AND ONION PIE RECIPE • WALKERLAND
2017-05-15 First: Make the Pie Crust. Combine the flour, salt and sugar in a large bowl. Add your chilled butter cubes and toss the cubes to coat them in flour. Using a food processor or a hand pastry blender, cut the butter into the flour until it is coarse and crumbly. Work quickly and handle as little as possible.
From walkerland.ca


POOR FOLKS ONION PIE FROM THE 18TH CENTURY | DUSTY OLD THING
From the 1767 cookbook, Primitive Cookery, comes an unusual onion pie recipe, which also includes apples and eggs. In fact, most of the recipes in the book are vegetarian and this was intended to cater to a poor demographic that wouldn’t have always had access to meat. Via/ Unsplash. Modern versions of this type of pie omit the apples and ...
From dustyoldthing.com


GERMAN ONION PIE (ZWIEBELKUCHEN RECIPE) + STEP BY STEP TUTORIAL
2019-09-29 Step 1. Make the dough for the crust. To make the crust activate yeast with a bit of milk and sugar, then add flour, salt, more milk and butter and using the dough hook of a stand up mixer knead into a dough. Let rest covered at a warm temperature until the dough rises enough to double in size before you roll it out.
From craftbeering.com


BEEF AND ONION PIE RECIPE - GREAT BRITISH CHEFS
2. Wash and dice the leek and bruise the garlic cloves. Pick the leaves from 1 sprig of thyme and leave the other sprig whole. 3. Place a pan over a medium heat and add a drizzle of vegetable oil. Once the oil is hot, add the onions to the pan and leave to caramelise for 20 minutes, stirring every few minutes. 4.
From greatbritishchefs.com


ONION PIE RECIPE - IT'S THE MOST DELICIOUS ONION PIE I'VE
Try this recipe You'll Definitely Love It*****SUBSCRIBE TO MY CHANNEL:https://www.youtube.com/channel/UCHmNX_UYs6v7BqqVg6iH-...
From youtube.com


BEST SWEET ONION RECIPES AND SWEET ONION COOKING IDEAS
Grill the brats if you wish, or, add a golden crust by searing them in a skillet. Then, caramelize …. Read More onions and apples, along with beer, to create a braise for simmering the links into rich goodness. Serve the mixture piled onto buns.This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
From thedailymeal.com


YOU HAVE TO TRY THIS DELICIOUS ONION PIE! - YOUTUBE
Today's recipe is for and "Onion Pie". It comes from the Primitive Cookery book and it is absolutely fantastic. It's very inexpensive and easy but it is perf...
From youtube.com


LANCASHIRE CHEESE AND ONION PIE RECIPE | HINT OF HELEN
2017-09-10 Melt butter in a pan, then add the chopped onions. Cook the onions on low for around 10 minutes, until they are clear, but not browned. 4. Whilst your onions are cooking, grate the cheese, then set aside for use later. 5. Once the onions have turned clear, add water to the pan, and bring to a very low simmer.
From hintofhelen.com


OLD FASHIONED VIDALIA ONION PIE RECIPE - JULIAS SIMPLY SOUTHERN
2021-03-10 Preheat oven to 350°F. Use a slotted spoon to drain and remove the cooked onions and transfer them into the pie shell. Line a baking sheet and place the pie pan on the baking sheet to help with transferring in and out of the oven. In a mixing bowl, combine the cheese, flour and seasonings together.
From juliassimplysouthern.com


CARAMELIZED ONION QUICHE - EVERYDAY PIE
2022-05-10 Heat oil in a wide, heavy-bottomed pan on medium heat. Add onions and cook for 10 minutes, stirring a few times to make sure all of the onions contact the pan and start to brown slightly. Add a pinch of salt and stir to combine. Lower the heat to medium-low and let onions sit undisturbed for 20 minutes.
From everydaypie.com


MY MOTHER’S LANCASHIRE CHEESE & ONION PIE - THE HAPPY FOODIE
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly. Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring.
From thehappyfoodie.co.uk


ONION PIE RECIPE | MYRECIPES
Step 1. Sauté onion in hot oil in a large skillet or Dutch oven over medium-high heat for 25 minutes or until golden. Stir in salt and pepper. Advertisement. Step 2. Unfold 1 piecrust, and roll to press out fold lines. Place on a lightly greased baking sheet; roll to a 13-inch circle. Step 3.
From myrecipes.com


ONION PIE RECIPE - COUNTRY LIVING
2010-11-04 Preheat oven to 425°F. On a lightly floured surface, roll out the piecrust; then arrange in a 9-inch pie pan. Cover with plastic wrap and keep chilled in …
From countryliving.com


GERMAN DEEP DISH ONION PIE RECIPE - THE SPRUCE EATS
2020-02-22 Heat two tablespoons of the oil and the tablespoon of unsalted butter in a large pan, add the onions and sauté over medium heat, adding oil as necessary to coat all onions. Sprinkle the sugar over the top. Cook for about 20 minutes or so. Remove from heat after the onions have browned and caramelized.
From thespruceeats.com


HOW TO MAKE THE PERFECT CHEESE AND ONION PIE - THE GUARDIAN
2015-01-15 Melt the butter for the filling in a frying pan over a medium-low heat and cook the onions, with a little salt, until soft but not browned – about …
From theguardian.com


VIDALIA ONION PIE WITH CREAM CHEESE - COOKING WITH MAMMA C
2019-11-08 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.)
From cookingwithmammac.com


STEAK & ONION PIE, THE BEST. - THE GLOBAL HERALD
2021-05-29 May 29, 2021 by Entertainment Desk. John Kirkwood published this video item, entitled “Steak & Onion Pie, The best.” – below is their description. How to make a Steak & onion pie, using hot ...
From theglobalherald.com


STEAK AND ONION PIE - FREE EASY AND TASTY RECIPES
2021-03-23 Put the lid on the casserole and put in the pre-heated oven at 160C. In the meantime peel and chop the potatoes. After 3 hours remove the casserole from the oven. Carefully remove the lid and add the potatoes and the thyme. Stir to cover the contents (if the fluid level is too low then just add some more water).
From recipesformen.com


CHEESE AND ONION PIE - FOODIE WITH FAMILY
2017-10-05 Melt the butter in a 3 quart saucepan over low heat. Toss in the thinly sliced onion, salt, and pepper to coat evenly. Cook the onions for 4 minutes, stirring frequently. Pour in the water, stir well, and raise the heat to medium and cook, stirring often, until the onions are soft but not golden, about 6 to 8 more minutes.
From foodiewithfamily.com


DELICIOUS SAVORY ONION PIE | SAVORING THE PAST
2016-07-26 Butter. 2-3 tsps. Water. If you look at the original recipe, it says you’re going to end up using about a pound of potatoes, a pound of apples, a pound of onions, and a pound of eggs. That means the whole pie would weigh more than 4 …
From savoringthepast.net


VIDALIA ONION PIE - COPYKAT RECIPES
2020-08-18 Press into 9″ pie plate. Sauté onions in 2 tablespoons margarine until tender but not brown. Place cooked onions in the crumb crust. Mix remaining ingredients for the filling. Pour filling mixture over onions. Bake at 350 degrees for 20-30 minutes or until a knife inserted in the center comes out clean.
From copykat.com


LANCASHIRE CHEESE AND ONION PIE - CREATE THE MOST AMAZING DISHES
Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly. Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring.
From recipeshappy.com


SPRING ONION PIE RECIPE | MYRECIPES
Heat a 10-inch cast-iron skillet in oven. Trim roots from onions; discard roots. Chop half of onions. Advertisement. Step 2. Whisk together eggs and milk. Sift together flour and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to …
From myrecipes.com


CHEESE AND ONION PIE - PUDGE FACTOR
2018-11-13 Preheat the oven to 350° F. Heat the butter in a large skillet over medium heat; add onions. Add salt and pepper. Cover skillet and cook the onions for 10 minutes. Remove cover and continue cooking onions, stirring occasionally until most of liquid has evaporated, about 10 minutes. Avoid allowing the onions to brown.
From pudgefactor.com


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