Best 6 Sweet Onion Pie Recipes

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Sweet onion pie, a delectable dish that fuses the natural sweetness of onions with the richness of a savory filling, is a culinary masterpiece that has been tantalizing taste buds for generations. Whether served as a hearty main course or as an addictive appetizer, this versatile pie offers a symphony of flavors and textures that will leave you craving more. With its golden-brown crust encasing a velvety filling brimming with tender onions, aromatic herbs, and a hint of sweetness, the sweet onion pie embodies comfort food at its finest. So, prepare to embark on a culinary journey as we delve into the world of sweet onion pie, exploring the secrets behind its irresistible charm and providing you with the ultimate recipe that will transform your kitchen into a haven of culinary delight.

Here are our top 6 tried and tested recipes!

SWEET VIDALIA ONION PIE



Sweet Vidalia Onion Pie image

This eggy, cheesy pie is a great seasonal side dish in place of potatoes, rice, pasta, etcetera.

Provided by SSHODGDON

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 8

Number Of Ingredients 9

1 ½ cups crushed buttery round crackers
⅓ cup butter, melted
2 tablespoons butter
2 cups sliced sweet onions
2 eggs
¾ cup half-and-half
¾ teaspoon salt
⅛ teaspoon ground white pepper
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
  • Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
  • In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
  • Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 13.3 g, Cholesterol 74.7 mg, Fat 18.3 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 484.3 mg, Sugar 2.6 g

SWEET ONION PIE



Sweet Onion Pie image

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

1 ½ cups buttery round crackers, crumbled
6 tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
¾ cup whole milk
2 eggs
½ teaspoon salt
¾ cup shredded Cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

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

SWEET ONION PIE



Sweet Onion Pie image

Loaded with 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 the tasty dish. -Barbara Reese, Catawissa, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

2 sweet onions, halved and sliced
1 tablespoon butter
1 frozen deep-dish pie crust (9 inches)
1 cup egg substitute
1 cup fat-free evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line un-pricked crust with a double thickness of heavy-duty foil. , Bake crust at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°., Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 487mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

SWEET VIDALIA ONION PIE



Sweet Vidalia Onion Pie image

In the south, we love our Vidalia onions! One of the best ways to eat them is in an onion pie. This recipe can be made into a pie as well as into a casserole for a potluck. You can use any sweet onions but the Vadalia makes a much sweeter pie.

Provided by cathy tate

Categories     Vegetables

Time 1h10m

Number Of Ingredients 11

4 medium vidalia onions, thinly sliced
1 stick butter
1 tsp salt
1/2 tsp pepper
3 large eggs, beaten
1 c sour cream
2 Tbsp flour, plain
1/2 c milk
1/2 c cheddar cheese, shredded
fresh herbs for garnish
several small onions cut inhalf for garnish if desired

Steps:

  • 1. Preheat oven to 450 degrees. Saute onions in butter until carmelized (a light browned color). Combine eggs, sour cream, salt, pepper, flour, milk and half of the cheese (add all of the cheese if making two-crust pie); mix thoroughly. Add onions.
  • 2. You have different options in the next step: 1) TWO-CRUST PIE: Add all of the cheese in step 1, pour mixture into bottom pie shell. Top with upper crust; brush with melted butter. Top with small half-cut onions starting with outer ring working your way to middle; brush tops with melted butter. Sprinkle with small amount of fresh herbs. 2) 9X13 CASSEROLE: Spray a 9x13 baking dish with cooking spray. Pour onion mixture into dish. Top with remaining cheese-add additional cheese if needed.
  • 3. Bake at 450 for 20 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes longer. This applies for pie as well as casserole. Cover edges of pie with aluminum foil during final stages of cooking to prevent excessive browning.

DIJON-TOMATO & SWEET ONION PIE



Dijon-Tomato & Sweet Onion Pie image

From the Associated Press. I used a combination of orange sharp cheese, white sharp and a small amount (about 1/4 cup) of smoked Gruyere. I also make my own pie crust (flour, salt, water, oil or butter) and not a Bisquick™ pie crust. It's time to say goodbye to heirloom tomatoes. See you next summer!

Provided by C G

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 11

1 9" pie shell (bottom shell only)
1 medium vidalia onion (or any similar sweet onion such as walla walla, for ex.)
3-4 heirloom tomatoes
1 c cheddar cheese, grated
1 c gruyere cheese, grated
1/2-2/3 c mayonnaise (2/3 cup in original recipe)
1 Tbsp dijon mustard
1 tsp stoneground mustard
cracked black pepper, to taste
10 fresh basil leaves (fresh only!)
pinch sweet paprika

Steps:

  • 1. Preheat oven to 350 degrees. Note: I use a cast iron skillet to prepare the pie. Bake the pie shell until lightly golden, about 15 minutes. Remove from the oven and set aside to cool. Leave the oven on.
  • 2. While the pie crust is cooling, prepare the filling by thinly slicing the onion and tomatoes (or if you prefer you can dice the onions and tomatoes). Arrange the tomato slices on paper towels to absorb excess moisture. My heirloom tomatoes were bursting and almost too ripe for this dish. The end result was my pie was a little watery but a good stint overnight in the refrigerator helped to firm up the pie considerably. Also, before I forget I think the next time I will lightly sautè the onions first before adding them to the pie.
  • 3. In a prep bowl, mix together both cheeses, the mayonnaise, both mustards and a generous pinch of pepper. The mixture should be thick, but spread easily.
  • 4. Spread a thin layer of the cheese mixture over the bottom of the pie shell. Top the mixture with half of the onion slices, then half of the tomato slices, followed by the remaining onions, then the remaining tomatoes.
  • 5. Spread the rest of the cheese mixture over the tomatoes and garnish with a sprinkle of paprika. Bake until browned and bubbly, 40 to 45 minutes. Remove the pie from the oven and let rest for 10-15 minutes. Cut into slices, then top each serving with some of the fresh basil. We served the pie with a simple side of steamed vegetables: green beans, carrots and romanesco.

SWEET ONION PIE



Sweet Onion Pie image

A delicious savory pie from The Times-Picayune. Reasonably healthy when coupled with a nice salad or bag of crunchy vegies, this is a good source of economical protein that tastes great. Excellent warm & at room temp. Travels well for picnics & potlucks. I like cutting into 6 slices & wrapping each one in Saran wrap & putting back into pan for knoshing on the boat. Scattering 2 to 3 inch chives tips across the pie before baking is very pretty.

Provided by Busters friend

Categories     Savory Pies

Time 1h30m

Yield 1 pie

Number Of Ingredients 9

1 (9 inch) pie pastry
6 slices bacon
2 1/2 cups sweet onions, chopped
1 cup sharp cheddar cheese, shredded
4 large eggs
13 ounces evaporated milk
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon hot sauce

Steps:

  • Line a 9-inch pie plate with the pastry. Prick the bottom and sides with a fork. Bake at 400 degrees for 3 minutes. Remove from the oven and prick the pastry again. Return to the oven and bake until it is lightly brown. Remove and cool.
  • Reduce the oven temperature to 325 degrees.
  • In a skillet, fry the bacon until crisp. Remove the bacon and reserve 2 tablespoons of the drippings in the skillet. Crumble the bacon and set aside. Cook the onions in the drippings over medium heat, stirring until soft and lightly golden, 6 to 8 minutes. Drain on paper towels and spoon into the pie shell. Sprinkle with the bacon and cheese.
  • In a mixing bowl, beat the eggs, then add the milk, salt, paprika and hot sauce. Mix well. Pour into the pie shell over the onion mixture. Bake until the mixture sets, about 1 hour. Remove and let stand for about 5 minutes before slicing to serve.

Tips:

  • For a sweeter pie, use Vidalia or Maui onions.
  • To prevent the onions from overpowering the pie, use a mild cheese, such as mozzarella or cheddar.
  • If you want a crispy crust, pre-bake the pie shell before filling it.
  • To make sure the pie is cooked through, insert a toothpick into the center. It should come out clean.
  • Let the pie cool for at least 15 minutes before serving. This will help the filling to set.

Conclusion:

Sweet onion pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover onions, and it's also a perfect dish to bring to a potluck or party. With a few simple ingredients and a little bit of time, you can create a sweet onion pie that the whole family will love.

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