Sweet Onion Pie Recipe

4.5 1 3
Sweet Onion Pie Recipe
Sweet Onion Pie Recipe photo by Taste of Home
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Sweet Onion Pie Recipe

Read Reviews
4.5 1 3
Publisher Photo
Chock-full of sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from this tasty dish. —Barbara Reese, Catawissa, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 2 sweet onions, halved and sliced
  • 1 tablespoon butter
  • 1 frozen deep-dish pie shell
  • 1 cup egg substitute
  • 1 cup fat-free evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°.
Spoon onions into pastry shell. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted near the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting. Yield: 8 servings.
Originally published as Sweet Onion Pie in Light & Tasty April/May 2007, p47

Nutritional Facts

1 piece: 169 calories, 7g fat (2g saturated fat), 5mg cholesterol, 487mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

  • 2 sweet onions, halved and sliced
  • 1 tablespoon butter
  • 1 frozen deep-dish pie shell
  • 1 cup egg substitute
  • 1 cup fat-free evaporated milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°.
  3. Spoon onions into pastry shell. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted near the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting. Yield: 8 servings.
Originally published as Sweet Onion Pie in Light & Tasty April/May 2007, p47

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MY REVIEW
AnnetteKW User ID: 1306059 76110
Reviewed Nov. 4, 2011

"My mother-in-law loves this recipe. It is quick, easy and so tasty."

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