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Cheesy Onion Pie

 Cheesy Onion Pie
DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois
6-8 ServingsPrep: 15 min. Bake: 55 min. + standing

Ingredients

  • 3 large onions, sliced
  • 1 tablespoon butter
  • 3 Eggland's Best Eggs
  • 2 cups half-and-half cream
  • Salt and pepper to taste
  • Pastry for double-crust pie (9 inches)
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup shredded cheddar cheese

Directions

  • In a small skillet, saute onions in butter until golden brown. In a
  • large bowl, beat eggs and cream. Add the onions, salt and pepper.
  • Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture;
  • sprinkle with bacon and cheese. Roll out remaining pastry to fit top
  • of pie; place over filling. Seal and flute the edges; cut slits in
  • top.
  • Bake at 350° for 55-60 minutes or until crust is golden brown.
  • Let stand 15 minutes before cutting. Refrigerate leftovers. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 425 calories, 27 g fat (14 g saturated fat), 134 mg cholesterol, 363 mg sodium, 33 g carbohydrate, 1 g fiber, 9 g protein.