TOMATO ONION PIE
Steps:
- In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 710mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
TOMATO AND ONION PIE
This is really old fashioned food. The only change I have made over the years is to cook the onion-in the original recipes for this it goes in raw (and often stays that way). I went looking for something similar to make, and as I couldn't find anything decided to post it. We are having this as a side with roast pork tonight, but it's good with any roast meat.
Provided by JustJanS
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon of butter in a small pan, and cook the onion for about 5 minutes or until softened.
- Add the brown sugar and cook over a low heat for a further 10 minutes or until well softened and caramelized.
- Meanwhile, use the extra butter to generously grease a 6 cup casserole dish.
- Place 1/3 breadcrumbs on base.
- Season with a sprinkle of the Italian herbs and salt and pepper. Place half the halved tomatoes over the crumbs.
- Cover with all the caramelized onion and a further 1/3 of the crumbs.
- Season again, and then add the remaining tomato halves.
- Top with the remain 1/3 crumbs, season again, and then use the remaining 1 tablespoon of butter to dot across the top.
- Bake in a moderate oven for about 30 minutes, or until cooked through and browned on top.
LAYERED TOMATO & ONION PIE
A yummy easy pie to cook for those who love tomato and onion. My mum used to make it all the time and its really good.
Provided by mande237
Categories Onions
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees celcius.
- In a round, deep baking dish splinkle a layer of blended bread crumbs on the bottom, followed by a layer of tomato then a layer of onion. Sprinkle a bit of salt and pepper on top.
- Repeat step 2 until you get to the top of the dish. Finish with a 1cm layer of breadcrumbs. Put the tbs of butter in the middle ontop of the breadcrumbs.
- Put in oven. Cook for approximately 20-30 minutes. Pie is cooked when tomato and onion have gone soft and breadcrumbs ontop are crispy.
- Enjoy.
CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
TOMATO ONION CHEDDAR PIE
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.
ONION PIE
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
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
SIMPLE ONION PIE
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
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
BAKED POTATOES AND ONION PIE
Make and share this Baked Potatoes and Onion Pie recipe from Food.com.
Provided by keen5
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a buttered 13x9 inch baking dish, place 1/3 of the potatoes and 1/3 of the onions; sprinkle with salt and pepper and dot with 1/3 of the butter.
- Do this twice more.
- Cover and bake for 45 minutes or until tender.
- Uncover and bake until top is lightly browned.
- Remove from oven, let cool for 5 minutes.
- Loosen around edge and invert on a heat-proof platter.
- Sprinkle cheese and cayenne on top and return to oven to brown cheese.
Nutrition Facts : Calories 319.2, Fat 13.5, SaturatedFat 8.4, Cholesterol 36, Sodium 192, Carbohydrate 43.7, Fiber 5.5, Sugar 3.4, Protein 7.5
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