SAVORY ONION PIE
Perfect for rainy (or snowy) days, when you can get up and get a plate of seconds easily. I make a two-crust pie, but most recipes for onion pie use just a bottom-crust. I use a shortening-based pie dough, which I think lets the flavor of the onions take center stage; though, a butter crust would certainly compliment the onions nicely. I've seen some recipes that call for bacon, and of course; bacon is just plain good. I think my recipe is pretty basic, so I look forward to seeing reviews with modifications. Enjoy!
Provided by Cassandras Kitchen
Categories Savory Pies
Time P1DT1h
Yield 1 9 inch pie, 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
- In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
- Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
- Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
- Blend all remaining ingredients together. Pour over onions and cheese.
- Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
- Bake at 350 degrees for 45-60 minutes.
- Cool 20 minutes and serve.
SAVORY ONION PIE
This recipe is from Cooking Light Magazine. It's easy to throw together and does not taste low fat at all.
Provided by Claire312
Categories Savory
Time 55m
Yield 6 Slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Mix Bisquick and milk to form dough.
- Spray 9 inch pie plate with cooking spray.
- With fingers, spread dough to edges and slightly up sides of pie plate.
- Saute onions in butter for 5 minutes.
- Cook only until soft, do not brown.
- Spread onions over pie crust.
- Mix cream cheese, milk and egg well.
- Pour over onion mixture.
- Bake at 350 for 45 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 104.8, Fat 4, SaturatedFat 2.2, Cholesterol 46.1, Sodium 246.8, Carbohydrate 9.2, Fiber 0.8, Sugar 4.2, Protein 8.1
O SAVORY PIE (SAVORY ONION PIE)
Caramelized onions make this Savory Onion Pie so wonderful. It can be served for breakfast, lunch, dinner or as a side dish. This recipe was inspired by niksnacksonline.com.
Provided by jettskitchen.com
Categories Breakfast Main Course
Time 8h10m
Number Of Ingredients 9
Steps:
- Slice 3 onions using a food processor and place in a slow cooker and cook on high for 6-8 hours or until caramelized to golden brown.
- Now that the onions have caramelized drain off the juices and set aside for later.
- Place onions in a large bowl to cool completely. Once onions have cooled add creme fraiche, hot pepper sauce, eggs, salt and pepper. If you feel you need a little moisture in your mixture add just a tiny bit of onion juice. You don't want too much juice or your crust will be soggy. Stir until well incorporated and place in uncooked pie shell.
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl combine all the topping ingredients. Place on top of onion pie spreading out evenly to edges of crust. To avoid crust from burning cover edges with pie shield and bake in preheated oven for 35 minutes.
- Remove pie shield and bake for an additional 15 minutes or until top of pie is completed golden brown on top.
- Remove pie from oven and allow to cool a few minutes prior to serving. Garnish with bacon and chives if desired. The pie can be served warm, cold, or room temperature.
- Enjoy!
SAVOURY CHEESEBURGER ONION PIE
This pie is *so* good, if you love onions you will LOVE this, this recipe makes two pies! I most always add in dried chili flakes and a chopped jalapeno pepper in with the ground beef mixture to kick the heat up, one or two more onions won't hurt either, you can use frozen store-bought crusts if desired and the ground beef mixture may be made a day in advance and refrigerated!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h35m
Yield 2 pies
Number Of Ingredients 19
Steps:
- Fit each pastry into the pie plates and flute edges as desired; cover and refrigerate until ready to fill.
- In a large skillet cook the ground beef with onion, bell pepper, thyme and garlic until the beef is well browned; drain fat.
- Mix in Dijon mustard, Parmesan cheese and chili sauce; simmer for about 5 minutes, stirring occasionally.
- Season with seasoned salt and black pepper to taste; cool to almost room temperature.
- Divide and spread the ground beef mixture over the pie shells.
- Top ground beef with about 1 cup grated cheddar cheese; set aside while cooking the onions.
- In the same skillet saute the onions in butter with 2 teaspoons sugar for about 20-22 minutes or until soft and just beginning to brown.
- Sprinkle the top of the cheese evenly with the onions.
- In a bowl whisk together half and half with eggs and cayenne pepper then pour half of the mixture over the onions.
- Sprinkle about 2/3 cup Parmesan cheese over the top of each pie.
- Place both pies on a large baking sheet to catch any spills.
- Bake 425 degrees F for 15-20 minutes.
- Reduce the heat to 350 degrees and continue baking for 20-25 minutes or until filling is set.
- Let sit for 20 or more minutes before slicing.
- Delicious!
Nutrition Facts : Calories 2609.9, Fat 165.7, SaturatedFat 73, Cholesterol 790.6, Sodium 3760.2, Carbohydrate 164.5, Fiber 20.3, Sugar 37.1, Protein 113.6
SAVOURY FRENCH ONION PIE
This dish is not only ridiculously easy to prepare but is also made from scratch, giving you an extra excuse to gloat. Although this recipe is time-consuming, the onions can be cooked ahead of time and then thrown in with the base at the last minute, if you're in a rush. The original recipe is from Nigella Lawson's fantastic, "How To Be A Domestic Goddess," and I only changed it to make it a little easier for North American kitchens to prepare. Please enjoy! (Updated to reflect comments :D )
Provided by CookingTimeForMe
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees farenheit.
- Peel and halve the onions, then divide each half into 4 quadrants.
- Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned.
- Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit.
- Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese.
- In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture.
- Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges.
- Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking.
- Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes.
- Cover with a large plate, then flip it over, remove the baking dish, and voilà: Savoury French Onion Pie!
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