The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Photo by lvmy2kids
Reviewed: Jul. 28, 2009
I made this because someone gave me a big bag of onions and I wanted to use them up. I did not have fresh chives or fresh parsley but I can imagine that it would only enhance this even more. My crust was not as firm as I would have liked and I even baked it for 5 minutes before adding the other ingredients. I added sliced Roma tomatoes on top and they tasted yummy. My mom was over for dinner and loved this pie so I will most likely be making this again. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 14, 2009
Was very yummy. My parents loved it and asked me to make it again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 8, 2009
Made this last night for dinner and it turned out wonderful. My husband raved about it, my 2 year old ate it (he left the pork chop & salad, but ate this), and I was able to eat it without it upsetting my stomach (I am 13 weeks pregnant)! I took some of the leftovers today to work and it reheated very well. The only change I made was to use evaporated milk in place of the whole milk since I was already opening a can for another recipe. This is defintely something I will make again!! Great recipe!!!!
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Cooking Level: Intermediate

Home Town: Red Lion, Pennsylvania, USA
Living In: Muncie, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 28, 2009
This is very delicious if you like onions. I've made it 5 times already and it comes out perfect every time! Sometimes I add a little chaynne pepper to the onion mixture to make it a little more spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 16, 2009
This recipe needs another star. I did tweek it a little. I added some bacon bits to my first one and some smoked paprika to the second. My family could not stop saying UMMMMMMMMMM.
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Cooking Level: Intermediate

Living In: Dade City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 9, 2009
We LOVED this! Used Ritz crackers for crust. For cheese I used swiss and Asiago which gave it lovely flavor! Also used 2% milk rather than whole, next time will try skim. This dish would add a nice touch to any type of meal. Thank you!! Pretty easy to make also!
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Cooking Level: Expert

Home Town: Kamsack, Saskatchewan, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2008
I'm not a fan of onions but I made this pie and LOVED it!! Hubby loved it so much he ate half of it himself! I had to make some adjustment ... didn't have enough crackers to make the base so I threw in 1/2 cup of bread crumbs & there was a leek in the fridge so I sliced that up and added it to the onions and garlic - turned out brilliant, will definately make this again!
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Cooking Level: Intermediate

Living In: Basel, Basel, Switzerland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 2, 2008
Very good recipe! My family loved it and asked for more...I will definitely make this again. It was delicious :)
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Home Town: Coral Gables, Florida, USA
Living In: Thomasville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 27, 2008
Great pie. My hubby LOVED it. Even ate the last piece cold right out of the frigde. Will most definitely make again.
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Photo by Melissa

Cooking Level: Intermediate

Home Town: Roscoe, Illinois, USA
Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 23, 2008
I made this because I had some onions I needed to use, and it came out wonderful. It has a great flavor and makes a nice side dish. I will make this again.
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 10, 2008
Fabulous just as it is! Looks and tastes great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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!
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Photo by The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: 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!
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Photo by Lindsey

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA
Living In: Carmel, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 24, 2008
Fantastic recipe! This has become a staple in my home. My boyfriend loves it, his whole family loves it, our friends...actually, I've gotten a thumbs up all the way around so far. I've been asked numerous times for this recipe. My only substitution (because I knew I couldn't go wrong with it) is that I used half & half instead of whole milk. Thank you so much for sharing this recipe!
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Photo by VANESSA

Cooking Level: Expert

Home Town: Great Lakes, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 22, 2007
Loved this crust! Used it for a different recipe. I did cook it a little before I filled it, as per some of the other reviews.
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Photo by Ruth

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by foodaholic
Reviewed: Aug. 17, 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!
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Photo by foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 24, 2007
Very Yummy, and a diffrent side to play with :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 30, 2006
This was great. I had to send the recipe off to 4 different people.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 9, 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.
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Photo by Allrecipes

Cooking Level: Intermediate

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