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Sweet Onion Pie


"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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50 m servings 291 cals
Original recipe yields 6 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 75
  1. 89 Ratings

Most helpful positive review

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, oth...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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, oth...

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 be...

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 t...

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 ...

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 befor...

Pretty good! A nice change from the everyday stuff.

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 t...

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 u...

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 a...