2 Variations of Onion Pie

[charisstoma]

Onion Pie
https://www.tasteofhome.com/recipes/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 most any meat or main course. It's especially good with roast beef.
Yield: 6-8 servings. TOTAL TIME: Prep: 15 min. Bake: 35 min.

INGREDIENTS

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

DIRECTIONS

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 pan. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.

Originally published as Onion Pie in Reminisce November/December 1994, p53


Onion Pie
https://www.epicurious.com/recipes/food/views/onion-pie-104891

Adapted from Nigella Lawson's Supper Onion Pie in 'How to be a Domestique Goddess"

YIELD Makes 6 (light main course) servings
ACTIVE TIME 25 min TOTAL TIME 50 min

INGREDIENTS

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

PREPARATION

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.

VIDALIA ONION PIE
http://www.geniuskitchen.com/recipe/vidalia-onion-pie-29684

This was awesome! I really loved this and I love the fact that you aren't held to the amounts. I can add however much I want, so I did, a few more onions and a little bit more cheese. I would suggest that anyone trying this recipe be sure to get the crumbs up the side of the pan so that they don't have a problem with it sticking.

READY IN: 40 mins SERVES: 4-6

INGREDIENTS

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

Optional -
pinch of nutmeg in place of paprika
bacon cooked, crumbled

DIRECTIONS

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.