Onion Pie
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. —Mary West, Marstons Mills, Massachusetts
Ingredients
- 6 to 8 medium onions, thinly sliced
- 2 tablespoons canola oil
- 6 large eggs
- 1 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup minced fresh parsley
Reviews
Just Made Tonight, they L aught when i said what I was Making, But Everyone liked and Finished it. Best Onion Pie I've ever had. Was Out of Fresh Parsley so Used Dried Equivalent 2 TBSP 1 TSP of Regular Dried Parsley
I've made this twice now for family get togethers and it was a hit both times. The first time the only change I made was omitting the parsley because we were out.The 2nd time, still omitted parsley, but I used 3 tbs of butter instead of 2 tbs canola oil and also salted the onions lightly to taste while cooking them in the pan before adding to egg mixture, and then sprinkled Parmesan cheese over the top of the whole mixture just before placing it in the oven. We liked it even more this time and no left overs! Even my couple of kids who think they don't like onions came back for seconds. Delicious!
Delicious and economical!
My husband and I both really like this onion pie. Hope to make it often. It was so easy to half the recipe for the two of us.