Onion Custard Pie Recipes

ONION PIE

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.

ONION TART

Steps:

• Blend flour and salt in the bowl of a food processor. Scatter butter over flour, top with lid and pulse 12 pulses to cut butter into flour to a coarse meal consistency.
• Dump butter-flour mixture into a medium stainless bowl. Make a well in the center and pour ice-cold water into the well.
• Using a flexible plastic dough scraper instead of your warm hands, bring the dough together by folding and pressing. Be firm and brisk and get the dough past its shaggy stage into a neat disk, trying to avoid using your hands or too much kneading. Refrigerate the dough for 30 minutes. Heat the oven to 375 degrees.
• Meanwhile, cut the onions in half and peel them. Slice the halves with the ribs (root end to sprout end direction), not against, to create julienne slices rather than half moons.
• In a wide sauté pan over medium-low heat, melt the bacon fat and slowly sweat the onions until they are caramelized. Take all the minutes you need - 25 or so - to let them soften to translucent, then to let the water they release start to evaporate, then to allow the sugars they contain to start to brown in the pan, so that you end up with soft, sweet and evenly browned onions. This is achieved by a slow caramelization. Set onions aside to cool.
• Roll tart dough out to a 1/4-inch-thick round, and drape over a round 10-inch fluted false-bottom tart pan. Lay dough into the pan, gently pressing into the bottom, and roll the pin across the pan to cut off the excess dough. Use your fingers to press the edges into the flutes, accentuating the shape of the dough edge. Dock the bottom of the dough with the tines of a fork, weight the pastry with beans or weight and blind-bake for 25 minutes.
• In a bowl, beat the egg with the cream. Stir in the caramelized onions. Season with pepper, nutmeg and salt to taste. Stir well, and make sure the onions are all evenly coated with the custard.
• Remove tart shell from oven, and slip it onto a baking sheet. Remove weights, fill with the onion-custard mixture and distribute it evenly. Return tart to oven on the sheet, and bake for 25 minutes, or until custard has set, the tops of the onions start to achieve a deeper brown and the dough is dark golden brown at the edges.
• Remove from the ring, and allow to cool just a few minutes on the rack, so that the piping hot tart shell can kind of tighten up enough to be sliced with a sharp chef's knife. (In the first few minutes straight out of the oven, the dough is kind of soft from the heat, possibly giving you the false impression that you have a soggy tart. Let it sit on the rack just to shake off this initial soft stage and to recrisp and refirm, which it will.) Cut into wedges, and serve while hot.

SIMPLE ONION PIE

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.

VERTAMAE SMART-GROSVENOR'S ONION PIE

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.

VIDALIA ONION CUSTARD

Steps:

• Saute onions in the butter, stirring occasionally, until onions are soft& golden Let onions cool to room temp.
• Meanwhile whisk the eggs, milk& egg yolk together, add salt, nutmeg& pepper Stir in the cooked onions, mix well.
• Pour into an oven proof buttered dish (1 1/2 qt size).
• Bake at 325F for 40-50 minutes or until a knife comes out clean when inserted in the center Sprinkle with chives serve hot.

MAGIC CRUST CUSTARD PIE

Steps:

• Put all ingredients into a blender. Blend for 30 seconds.
• Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
• Bake at 350*F. for 45 minutes. The flour will settle to make its own crust.

GERMAN ZWIEBELKUCHEN (ONION 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.

ONION CUSTARD PIE

Steps:

• Roll out into a 12-inch round: 10 ounces Pie Dough (page 174).
• Line a 9-inch tart or pie pan with the dough, folding the edges in to make double-thick sides. Press the sides in well and prick the bottom all over with a fork. Refrigerate for at least 1 hour.
• Preheat the oven to 375°F. To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans (or other pie weights). This is known as baking blind. Bake for 15 minutes or until lightly golden around the edge. Take the tart out of the oven; remove the foil and the weights. Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.
• Heat in a heavy-bottomed skillet: 4 tablespoons (1/2 stick) butter.
• When melted add: 4 onions, peeled and sliced thin.
• Cook over medium heat until soft and golden, about 20 to 30 minutes. Season with: Salt, Fresh-ground black pepper.
• Remove from the pan and spread on a plate to cool. Mix together: 1 1/2 cups half-and-half, 2 eggs, 2 egg yolks, 1/2 cup grated Gruyère cheese, Salt, Fresh-ground black pepper, A pinch of cayenne.
• When the onions have cooled, spread them in the baked tart shell, pour in the custard mixture, and bake at 375°F for 35 to 40 minutes or until the top is puffed and golden brown.
• Sauté the onions with a few sprigs of fresh herbs such as thyme, savory, or marjoram.
• Cut 4 slices bacon into small pieces and cook until just crisp. Drain and sprinkle over the bottom of the tart shell before adding the onions.
• Try another cheese instead of Gruyère.
• Add to the custard 2 cups sautéed, chopped greens in place of half of the onions.