OLD SCHOOL CHEESE AND ONION PIE
Old School Cheese and Onion Pie features a buttery and flaky crust and creamy interior. Caramelized onions are combined with gruyere and cheddar. Delish!
Provided by Andrew Dobson
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
- Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
- In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
- Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
- In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
- Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
- Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
- Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
- Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
- Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.
Nutrition Facts : Fat 81.5 g, Fiber 4.5 g, Calories 1142 kcal, SaturatedFat 49.7 g, Cholesterol 310 mg, Sugar 6.4 g, Carbohydrate 61.4 g, Sodium 1619 mg, Protein 42.3 g, ServingSize 1 serving
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 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
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.
CONTEST-WINNING ONION PIE
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
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.
CONTEST-WINNING TURKEY POTPIE
My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind-when we just can't wait for leftovers to make it! -Marie Elaine Basinger, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm. , For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. , Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired. , Bake at 375° for 40-45 minutes or until crust is golden brown.
Nutrition Facts : Calories 727 calories, Fat 45g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 1376mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein.
VIDALIA ONION PIE
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
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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