Cheesy Onion Pie Recipe

4.5 2 2
Cheesy Onion Pie Recipe
Cheesy Onion Pie Recipe photo by Taste of Home
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Cheesy Onion Pie Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + standing

Ingredients

  • 3 large onions, sliced
  • 1 tablespoon butter or margarine
  • 3 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 skillet, saute onions in butter until golden brown. In a 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.
Originally published as Onion Pie in Reminisce January/February 2000, p45

Nutritional Facts

1 piece: 425 calories, 27g fat (14g saturated fat), 134mg cholesterol, 363mg sodium, 33g carbohydrate (8g sugars, 1g fiber), 9g protein.

  • 3 large onions, sliced
  • 1 tablespoon butter or margarine
  • 3 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
  1. In a skillet, saute onions in butter until golden brown. In a 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.
Originally published as Onion Pie in Reminisce January/February 2000, p45

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crankyankee User ID: 7233510 238346
Reviewed Nov. 29, 2015

"good"

MY REVIEW
jinnirwd User ID: 4282069 27057
Reviewed Jul. 16, 2009

"This was an easy, delicious dish. Not too expensive to make and I had a great time working on my pie crust skills. I would really recommend trying this recipe out if you're looking for something a little different for a potluck or brunch. We ate it for dinner and it was great."

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