"My mother made this when I was small. I'm not much of a baker, so I use store bought pie shells - not the frozen type. While not totally as wonderful as mom's crust, it's pretty darned close. Note: if you don't have sweet onions available, I've found that steaming regular yellow onions works very well as a substitute. A great dish reheated as well." — marietta_chef
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2 (9 inch)
refrigerated pie crusts
sweet onions, sliced
sharp Cheddar cheese
freshly ground pepper
I took this basic recipe, made some variations and made it just SO YUMMY! Instead of making this as a side-dish, I decided to make it a main dish by adding a pound of ground beef. Before assembling the pie, I browned the beef, adding salt and garlic. I used only two BIG sweet onions, and steamed those before-hand to assure that they'd be cooked. When assembling the pie, I used layers: one layer of onions, then a layer of beef, then a layer of sliced Velveeta cheese, then I repeated one time. After putting the last layer of Velveete cheese, I poured about 1/4 cup of milk over top. Then, I placed the final pie crust, with slits. Even though my meat and onions were fully cooked to start with, I still baked the pie for the assigned time, to assure that I'd have fabulously melted cheese, and a thoroughly cooked crust. The end result was a delicious meat, cheese and onion pie that was SO GOOD! Somewhat of a cheeseburger pie really. It's so good--you've just gotta try it!
I love onions so I was really excited to try this recipe, but the onions did not get done, the cheese was almost non existent.
Any ideas on what went wrong?
I have been making cheese & onion pies for many years.Cook & mash a couple of potatoes to the onion & grated cheese mix it really holds everything together and makes the filling go further.
Love this cheese and onion pie
* Percent Daily Values are based on a 2,000 calorie diet.
ZiZi's Simple Cheese Onion Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 221
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