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
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
VIDALIA ONION PIE
A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
Provided by sweetiepeaz
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
- In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
- Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g
TARTE A L'OIGNON (FRENCH ONION PIE)
This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.
Provided by QuebecGirl
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
- Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
- Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
- Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 20.7 g, Cholesterol 110.7 mg, Fat 25.4 g, Fiber 2.6 g, Protein 8.9 g, SaturatedFat 9.3 g, Sodium 601.4 mg, Sugar 5.6 g
RUSTIC ONION PIE
Provided by The Hearty Boys
Categories main-dish
Time 2h30m
Yield 12 to 18 pieces
Number Of Ingredients 9
Steps:
- To make the dough, put the flour in a large mixing bowl. Make a well in the center and add the oil and salt. Stir together with a wooden spoon and slowly add the water until a dough begins to form. Turn out onto a well floured surface and knead until smooth. Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
- To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute. Add the anchovies and cook, stirring until they dissolve. Add the onions, salt and pepper, stir and cover. Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes. Set aside to cool.
- Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature. Grease the baking sheet with olive oil and set aside.
- On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough. Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions. Crimp the edges, brush with olive oil and cut vent slits into the top. Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour. Let cool, slice and serve at room temperature.
DAD'S BEEF, MUSHROOM & MUSTARD PIES
Individual steak pies with a mustard and cheddar cheese suet pastry, thick gravy and tender meat
Provided by Cassie Best
Categories Dinner, Main course
Time 3h35m
Yield Makes 2
Number Of Ingredients 17
Steps:
- Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
- Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
- Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you'll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
- When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
- Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.
Nutrition Facts : Calories 1422 calories, Fat 62 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 70 grams protein, Sodium 3.2 milligram of sodium
SWEET ONION PIE
This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
Provided by Andi
Categories Side Dish Vegetables Onion
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
- Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
- Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 16.2 g, Cholesterol 122 mg, Fat 22 g, Fiber 0.8 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 502.3 mg, Sugar 4.4 g
CHEESE & ONION PIE
Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 14
Steps:
- First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
- Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
- Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
- Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Nutrition Facts : Calories 417 calories, Fat 26 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
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