Onion Pie Recipes

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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

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.

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

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

Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. -Barbara Reese, Catawissa, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 sweet onions, halved and sliced
1 tablespoon butter
1 frozen deep-dish pie crust (9 inches)
1 cup egg substitute
1 cup fat-free evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line un-pricked crust with a double thickness of heavy-duty foil. , Bake crust at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°., Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 487mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

TARTE A L'OIGNON (FRENCH ONION PIE)



Tarte a l'Oignon (French Onion Pie) image

This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Provided by QuebecGirl

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 10

Number Of Ingredients 10

10 slices bacon, cut into 1 inch pieces
5 onions, thinly sliced
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup milk
½ cup heavy cream
1 tablespoon all-purpose flour
4 eggs
1 pinch ground nutmeg
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
  • Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
  • Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
  • Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 20.7 g, Cholesterol 110.7 mg, Fat 25.4 g, Fiber 2.6 g, Protein 8.9 g, SaturatedFat 9.3 g, Sodium 601.4 mg, Sugar 5.6 g

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

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

STEAK AND ONION PIE



Steak and Onion Pie image

This hearty main dish has been a family favorite for at least 30 years. Our three sons are now grown and on their own...but they always come home when they hear what's in the oven! My husband, Mel, and I are enjoying retirement. Traveling is fun, visiting family and friends is better, but sitting on the back porch and "watching the world go by" is best of all!

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 13

1 large onion, sliced
3 tablespoons canola oil
1/3 cup all-purpose flour
1-1/2 teaspoons ground allspice
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground ginger
1-1/2 pounds beef top round steak, cut into 1-inch cubes
2 cups boiling water
1-1/2 cups diced peeled potatoes
1 cup diced carrots
1 cup frozen peas
1 sheet refrigerated pie crust

Steps:

  • In a Dutch oven, lightly brown onion in oil. Meanwhile, combine the flour, allspice, salt, pepper and ginger in a large shallow bowl. Add meat cubes, a few pieces at a time, and toss to coat. , Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer until meat is tender, about 1 hour, stirring occasionally. , Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas; cook until all vegetables are tender, about 10 minutes., Spoon meat mixture into an 8-in. square baking dish. Roll crust into a 9-in. square; place over meat mixture and seal edges to pan, trimming crust if needed. Cut several small steam vents in crust. Bake at 450° until pastry is browned, 25-30 minutes.

Nutrition Facts : Calories 460 calories, Fat 20g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 601mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g 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

CHEESE AND ONION PIE



Cheese and Onion Pie image

Cheese and onion are old friends and were made to go together. This delicious savory pie is super easy to prepare with store-bought sheets of puff pastry, and is great for brunch, or for dinner with a large tossed salad. From the "Everyday Vegetarian".

Provided by Daydream

Categories     Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 9

2 tablespoons olive oil
2 large onions, chopped
6 ounces grated cheddar cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon prepared English mustard
2 teaspoons Worcestershire sauce
2 eggs, beaten separately
salt and pepper
2 sheets puff pastry

Steps:

  • Preheat oven to 375F (190C).
  • Line an oven tray with baking paper and set aside.
  • Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
  • Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
  • Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
  • Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
  • Lay one sheet of pastry on the prepared baking tray.
  • Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
  • Lightly brush the border with some of the second beaten egg.
  • Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
  • Press and seal the edges well.
  • Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
  • Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
  • Cook a further 20-25 minutes or until pastry is crisp and golden brown.

VERTAMAE SMART-GROSVENOR'S ONION PIE



Vertamae Smart-Grosvenor's Onion Pie image

Vertamae Smart-Grosvenor's 1970 cookbook, "Vibration Cooking, or the Travel Notes of a Geechee Girl," combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It's especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.

Provided by Tejal Rao

Categories     pies and tarts

Time 1h

Yield Serves 8

Number Of Ingredients 8

3 large onions, finely sliced
2 tablespoons butter
2 tablespoons peanut oil
Salt and pepper, to taste
2 tablespoons flour
3 eggs
3/4 cup cream
1 9-inch pie crust, blind-baked

Steps:

  • Sauté the onions in butter and peanut oil until they are tender and translucent. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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

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.

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.

SAVORY ONION PIE



Savory Onion Pie image

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

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
3 tablespoons butter
3 cups thinly sliced yellow onions
2 garlic cloves
3 eggs, slightly beaten
1 1/2 cups sharp cheddar cheese
2 teaspoons mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/8 cup flour
1 (8 ounce) can cream of mushroom soup
1/2 cup milk

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.

ONION PIE



Onion Pie image

My friend's aunt Eulala handed this recipe down to her. It has a strange name, but everyone who tries it, loves it! It's a little like a quiche, but oh! so much simpler. Thanks for sharing, Bonnie!

Provided by Chris Reynolds

Categories     Onions

Time 45m

Yield 9 serving(s)

Number Of Ingredients 8

30 small saltine crackers
3/4 cup butter (divided)
3 cups onions, thinly sliced
1/2 lb grated cheddar cheese
1 1/2 cups milk, scalded and cooled
3 beaten eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Make crust by crushing the crackers and adding 1/2 cup of the butter, melted. Press into the bottom of an 8x8-inch baking pan.
  • Sauté the onions in the last 1/4 cup of the butter until the onions are soft and golden. Pour the onions over the crust.
  • Sprinkle the grated cheese over the onions.
  • Add the beaten eggs to the scalded milk. with the salt and pepper. Pour over all.
  • Heat oven to 350 degrees. Bake for 30 minutes or until the custard is set.

Nutrition Facts : Calories 353.2, Fat 28, SaturatedFat 16.7, Cholesterol 143.3, Sodium 546.8, Carbohydrate 14.9, Fiber 1.1, Sugar 2.6, Protein 11.3

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

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.

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Top Asked Questions

What is the best way to cook onions for a pie?
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. In a large bowl, mix onions with eggs and sour cream. Sprinkle grated cheese and paprika on top of pies.
How do you make a pumpkin pie with onions?
Preheat oven to 325 °F. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned. Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions. In a small bowl, beat the eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions.
How to bake a whole pie in the oven?
Directions. 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.
How do you make an egg and onion pie?
Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell.

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