The Year of Pie
Pie #17 - Onion Pie
This savory pie comes to us from Back To Basics: Home-Tested Recipes from A to Z. This book was originally published in 1991 and my copy is from the 1992 third printing. This pie has a lot of cheese (1 lb!!). I love cheese and I do like cooked onion, but overall, with all that cheese it was too much for me. If I made this again, I would definitely use half of the cheese called for. There is no seasoning in this, so use whatever you like. Salt, pepper, spicy seasoning or your favorite seasoning. I say go ahead and try this, but you might want to start out with 8oz, not the full pound.
Ingredients:
1 1/2 cups crushed butter crackers (I used saltines)
2 1/2 cups thinly sliced onion
1/2 cup melted margarine (or butter)
1 1/2 cups milk
4 eggs, beaten
1/2 to 1 pound Colby Jack shredded cheese
parsley flakes (optional)
chili powder (optional)
Directions:
Place cracker crumbs in the bottom of pie pan. Saute margarine or butter. Spoon sauteed onion over the cracker crumbs (You may want to drain the liquid/melted margarine/butter, before adding onions on top of the crumbs). Heat milk, then cool (This step made no sense to me, so I didn't heat for very, long). Add eggs and cheese to milk. Mix well. Bake at 350 degrees for 30 to 45 minutes or until custard is set. Scoop onto a plate and sprinkle with parsley flakes and/or chili powder. Yield (The original recipe says this serves 6, but it was a lot; I think it's more like 8)
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| Onion Pie |
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| Onion Pie |
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| Onion Pie |
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