Sweet Onion Pie Recipe - Allrecipes.com
Sweet Onion Pie Recipe
  • READY IN 50 mins

Sweet Onion Pie

Recipe by  

"This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
  3. Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
  4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2006

This is very good; the onions come out nice and sweet. I recommend one significant change, however: baking the crumb crust for several minutes before adding the onions and egg/milk mixture, otherwise it ends up soggy. Also, you can switch up what type of cheese you use or add slices of tomato on top for an attractive presentation.

 
Most Helpful Critical Review
Oct 30, 2003

This dish has very goos flavor and is pretty easy to make. However, it is a bit greasy and you need to let it stand for a short time.

 
Apr 17, 2008

Delicious! I made this into a heart healthy recipe. I used smart balance butter, low fat milk, low fat shredded cheese, 1 egg + egg whites and no crackers. I also added diced yellow and green bell peppers and 1/2 tbsp sugar. Definitely try!

 
Oct 30, 2003

This was wonderful!! Not for everyone though. I had a lot of people who were kind of afraid to try it but those who did absolutely raved about it. It needs to sit a while before cutting for the best results.

 
Sep 05, 2007

Versatility is key. I used Swiss cheese and added diced Canadian bacon. The crust can be compared roughly to a matzoh ball dumpling-not soggy-it's really simple and delicious-if you like onions that is.*Made this recipe again. Used gouda, swiss and parm cheese, used heavy cream for added richness. Topped it with heirloom maters, fresh herbs and voila! PERFECT and everyone loves it - even when they think they won't like onion pie!

 
Oct 05, 2010

Pretty good! A nice change from the everyday stuff.

 
Mar 16, 2008

Delish! I made this with grilled pork tenderloin and a caesar salad and it was a hit! We ate every last bit of it! I took the advice of others and baked the cracker crust for a few minutes before filling with the other ingredients and it turned out great- not soggy at all! I also did not have whole milk on hand, so I used about half a cup of 1% milk and a quarter cup of half and half and it was fine. Next time, I will experiment with some other cheeses, too. Great recipe!

 
Sep 15, 2009

Very good, and easy! I pre-baked the crust as one reviewer suggested, earlier in the day. Mixed the rest of the ingredients and kept them in the frig. (Chopped the onions, rather than sliced them for easier eating). Put it together and baked it while company was having cocktails. Delicious.

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 502 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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