Best 5 Walla Walla Onion Pie Recipes

WALLA WALLA ONION PIE RECIPE - (4/5)

Steps:

• Pre-heat oven to 375°F. Prepare a 9-inch pie crust by lining it with parchment paper and filling it with beans or pie weights, then partially bake your pie crust for about 15 to 20 minutes in a 375°F oven. (Once you use and cook the beans as pie weights, they will no longer be edible, but you can continue to use them over and over as pie weights.) The pie crust should still be blonde but slightly golden on the edges, the middle should still be mostly raw. Remove from oven, remove pie weights, and set aside. Sauté onions in oil and butter over low heat until golden yellow. Beat together eggs, half and half, flour, salt, pepper, and nutmeg, then add onions and half of the grated cheese. Pour into curst; sprinkle remaining cheese on top. Place pie pan on baking tray and bake at 375°F for 25 to 30 minutes or until golden brown. Garnish with parsley and serve.

WALLA-WALLA ONION CASSEROLE

Steps:

• Boil onion chunks for 15 - 20 minutes; drain and rinse well.
• Melt butter in saucepan on med.
• Stir in flour, broth and milk, stirring until thickened.
• Add onions, salt and pepper.
• Place onion mixture in a 1-1/2 quart casserole dish,.
• top with cheese and cracker crumbs.
• Bake at 350°F for 40 minutes.
• Serves 6.

WALLA WALLA SWEET ONION-SWISS CHEESE CASSEROLE

Steps:

• Peel and cut the onions in half and then quarter the halves. Slice the quarters in food processor fitted with slicing disc.
• Preheat oven to 350 degrees.
• Melt 1/4 cup butter in a large skillet and saute onions over medium heat until tender.
• Place half the onion mixture into a 1 1/2-quart oven-proof casserole.
• Sprinkle 1 cup of Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.
• Beat eggs with the half-and-half, salt and pepper. Pour evenly over layered contents of casserole.
• Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs. Lightly brown over medium heat. Sprinkle browned crumbs over casserole.
• Bake for 25 minutes.

OVEN-BAKED WALLA WALLA SWEETS (ONION)

Steps:

• Preheat oven to 350°F.
• Peel outer dry skin from onion and wash.
• Cut hole in top of onion large enough to put boullion cube and butter.
• Fill with cube with butter then boullion cube or crystals.
• Place onion on aluminum foil and wrap around onion with slight "vent" in top.
• Bake for 1 hour.

VIDALIA ONION PIE WITH BACON AND CHEESE

Steps:

• MAKE THE PASTRY: In a large bowl, combine the flour and salt. With a pastry blender or two knives, cut the butter in until the mixture resembles coarse meal. Blend in the sour cream. Sprinkle on 1 tablespoon of the water and work it into the dough, adding up to 1 more tablespoon of water to form a dough that can be gathered into a ball. Pat the dough into a disc shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim the overhang to an even 1/2-inch all the way around. fold the overhang over and crimp the dough to form a decorative border. Prick the bottom of the crust lightly with a fork. Refrigerate the pie shell for 30 minutes.
• Preheat the oven to 400 degrees. Line the pie shell with foil and fill with dried beans or pie weights. Bake for 8 minutes. Remove the foil and beans, and bake the pastry for 8 to 10 minutes longer, or until lightly golden. Remove the pie shell from the oven and reduce the the oven temperature to 375 degrees.
• MAKE THE FILLING: In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
• In the bacon fat, saute the onions over medium heat until softened but not browned, about 10 minutes.
• Meanwhile, in a medium bowl, whisk together the eggs, milk, sour cream, flour, nutmeg, and pepper.
• Spread the onions evenly over the bottom of the pie shell. Sprinkle the reserved bacon and the cheese evenly on top. Pour the custard mixture into the pie shell and bake for 20 minutes, or until the custard has set and the top is golden brown.
• Serve pie warm, garnished with the parsley.