Best Fresh Savoy Red Onion Egg Pie Recipes

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O SAVORY PIE (SAVORY ONION PIE)



O Savory Pie (Savory Onion Pie) image

Caramelized onions make this Savory Onion Pie so wonderful. It can be served for breakfast, lunch, dinner or as a side dish. This recipe was inspired by niksnacksonline.com.

Provided by jettskitchen.com

Categories     Breakfast     Main Course

Time 8h10m

Number Of Ingredients 9

1 Deep dish pie shell (uncooked)
3 pounds Mixed onions (red, white, yellow and vidalia) (chopped)
2 Eggs
1 cup Crème Fraîche (can substitute plain yogurt or sour cream)
4 dashes Hot pepper sauce
Salt and Pepper (to taste)
Bacon and chives to garnish (optional)
1 cup Mayonnaise
1 1/4 cup Parmesan cheese (grated)

Steps:

  • Slice 3 onions using a food processor and place in a slow cooker and cook on high for 6-8 hours or until caramelized to golden brown.
  • Now that the onions have caramelized drain off the juices and set aside for later.
  • Place onions in a large bowl to cool completely. Once onions have cooled add creme fraiche, hot pepper sauce, eggs, salt and pepper. If you feel you need a little moisture in your mixture add just a tiny bit of onion juice. You don't want too much juice or your crust will be soggy. Stir until well incorporated and place in uncooked pie shell.
  • Preheat oven to 375 degrees Fahrenheit.
  • In a small bowl combine all the topping ingredients. Place on top of onion pie spreading out evenly to edges of crust. To avoid crust from burning cover edges with pie shield and bake in preheated oven for 35 minutes.
  • Remove pie shield and bake for an additional 15 minutes or until top of pie is completed golden brown on top.
  • Remove pie from oven and allow to cool a few minutes prior to serving. Garnish with bacon and chives if desired. The pie can be served warm, cold, or room temperature.
  • Enjoy!

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.

VERTAMAE SMART-GROSVENOR'S ONION PIE



Vertamae Smart-Grosvenor's Onion Pie image

Vertamae Smart-Grosvenor's 1970 cookbook, "Vibration Cooking, or the Travel Notes of a Geechee Girl," combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view. If you want, you can toss a handful of cooked ham or grated cheese or fresh chopped herbs into the mix before putting it in the oven. It's especially delicious chilled, the next day, when the flavors have mellowed and the custard has become creamy.

Provided by Tejal Rao

Categories     pies and tarts

Time 1h

Yield Serves 8

Number Of Ingredients 8

3 large onions, finely sliced
2 tablespoons butter
2 tablespoons peanut oil
Salt and pepper, to taste
2 tablespoons flour
3 eggs
3/4 cup cream
1 9-inch pie crust, blind-baked

Steps:

  • Sauté the onions in butter and peanut oil until they are tender and translucent. Season generously with salt and pepper. Add the flour, and cook for just a few more minutes, then turn off the heat. Whisk the eggs with the cream, and mix well with the onions, then add the mixture to a partly blind-baked pie crust. Bake at 350 until the egg mixture is set, about 30 minutes.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

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