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
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- 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
- In a large nonstick skillet, cook onions in butter over medium-low heat for 30 minutes or until very tender. 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 for 30-35 minutes or until a knife inserted near the center comes out clean. 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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