Best 4 Ricotta Onion Pie Recipes

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In the realm of culinary delights, few dishes tantalize the taste buds quite like a delectable ricotta onion pie. With its golden-brown crust enveloping a creamy, savory filling, this delectable creation is a symphony of flavors that will transport you to a realm of gastronomic bliss. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the art of crafting a perfect ricotta onion pie. From selecting the finest ingredients to mastering the delicate balance of flavors, we'll uncover the secrets to creating a dish that will impress your palate and leave you craving more. So, embark on this culinary journey with us, and together, we'll unlock the secrets to baking a ricotta onion pie that will become a cherished family favorite.

Here are our top 4 tried and tested recipes!

VIDALIA ONION PIE



Vidalia Onion Pie image

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

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

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

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

RICOTTA ONION PIE



Ricotta Onion Pie image

Make and share this Ricotta Onion Pie recipe from Food.com.

Provided by Aroostook

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 unbaked pie shell
2 onions, sliced thin and sauteed in
1 teaspoon margarine
1 cup chopped chives or 1 cup green onion
2 eggs, beaten
2 tablespoons flour
2 teaspoons onion powder
1/4 teaspoon salt
1 1/4 cups ricotta cheese
1 cup water
1 teaspoon olive oil
1 tablespoon melted butter
1/2 cup breadcrumbs or 1/2 cup cracker crumb

Steps:

  • Preheat oven to 350.
  • Sauté onions until soft and slightly browned.
  • Place in unbaked pie shell.
  • Combine melted butter and crumbs and set aside.
  • Mix all the rest of the ingredients and pour into pie shell.
  • Top with crumb mixture.
  • Bake for 30 minutes.

ONION PIE



Onion Pie image

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

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

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.

Tips:

  • To ensure a golden crust, brush the edges of the pastry with an egg wash before baking.
  • Use a variety of cheeses in the filling for a more complex flavor profile.
  • If you prefer a creamier filling, add an extra 1/2 cup of ricotta cheese.
  • For a crispy crust, bake the pie on a preheated baking sheet.
  • Let the pie cool for at least 15 minutes before slicing and serving to allow the filling to set.

Conclusion:

The ricotta onion pie is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy filling, crispy crust, and savory onion flavor, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this recipe a try!

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