Best 6 Sweet Onion Pie Recipes

SWEET VIDALIA ONION PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
• Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
• In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
• Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

SWEET ONION PIE

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.

SWEET ONION PIE

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.

SWEET VIDALIA ONION PIE

Steps:

• 1. Preheat oven to 450 degrees. Saute onions in butter until carmelized (a light browned color). Combine eggs, sour cream, salt, pepper, flour, milk and half of the cheese (add all of the cheese if making two-crust pie); mix thoroughly. Add onions.
• 2. You have different options in the next step: 1) TWO-CRUST PIE: Add all of the cheese in step 1, pour mixture into bottom pie shell. Top with upper crust; brush with melted butter. Top with small half-cut onions starting with outer ring working your way to middle; brush tops with melted butter. Sprinkle with small amount of fresh herbs. 2) 9X13 CASSEROLE: Spray a 9x13 baking dish with cooking spray. Pour onion mixture into dish. Top with remaining cheese-add additional cheese if needed.
• 3. Bake at 450 for 20 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes longer. This applies for pie as well as casserole. Cover edges of pie with aluminum foil during final stages of cooking to prevent excessive browning.

DIJON-TOMATO & SWEET ONION PIE

Steps:

• 1. Preheat oven to 350 degrees. Note: I use a cast iron skillet to prepare the pie. Bake the pie shell until lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Leave the oven on.
• 2. While the pie crust is cooling, prepare the filling by thinly slicing the onion and tomatoes (or if you prefer you can dice the onions and tomatoes). Arrange the tomato slices on paper towels to absorb excess moisture. My heirloom tomatoes were bursting and almost too ripe for this dish. The end result was my pie was a little watery but a good stint overnight in the refrigerator helped to firm up the pie considerably. Also, before I forget I think the next time I will lightly sautè the onions first before adding them to the pie.
• 3. In a prep bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
• 4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes.
• 5. Spread the rest of the cheese mixture over the tomatoes and garnish with a sprinkle of paprika. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10-15 minutes. Cut into slices, then top each serving with some of the fresh basil. We served the pie with a simple side of steamed vegetables: green beans, carrots and romanesco.

SWEET ONION PIE

Steps:

• Line a 9-inch pie plate with the pastry. Prick the bottom and sides with a fork. Bake at 400 degrees for 3 minutes. Remove from the oven and prick the pastry again. Return to the oven and bake until it is lightly brown. Remove and cool.
• Reduce the oven temperature to 325 degrees.
• In a skillet, fry the bacon until crisp. Remove the bacon and reserve 2 tablespoons of the drippings in the skillet. Crumble the bacon and set aside. Cook the onions in the drippings over medium heat, stirring until soft and lightly golden, 6 to 8 minutes. Drain on paper towels and spoon into the pie shell. Sprinkle with the bacon and cheese.
• In a mixing bowl, beat the eggs, then add the milk, salt, paprika and hot sauce. Mix well. Pour into the pie shell over the onion mixture. Bake until the mixture sets, about 1 hour. Remove and let stand for about 5 minutes before slicing to serve.