Best Grandmas Onion Pie Recipes

ONION PIE

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.

GRANDMA BELL'S ONION TART

Steps:

• Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate and flute edges. Bake 8 to 10 minutes or until light golden; set aside. Reduce oven heat to 350 degrees F.
• Meanwhile, in a medium skillet over high heat, melt butter. Add onions and saute 5 minutes. Reduce heat to medium-low, cover, and sauté 4 additional minutes, or until tender. Place onions in pie crust.
• In a medium bowl, whisk eggs, sour cream, dry mustard, salt, and pepper; mix well and pour over onions. Sprinkle with paprika.
• Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.

GRANDMA'S ONION PIE

Steps:

• 1. In a skillet, saute onions in butter, stiring constantly, until golden brown and carmelized.
• 2. In a bowl, beat together eggs and cream. Add the onions, salt, pepper, and paprika.
• 3. Line a deep-dish 9 inch pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie. Place over filling. Seal and flute the edges; cut slits in top.
• 4. Bake at 350 degrees F for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.

VIDALIA ONION PIE

Steps:

• Mix Ritz cracker crumbs and melted butter.
• Press mixture into an 8-inch pie plate.
• Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
• Beat eggs with milk, salt, and pepper and pour over onions.
• Sprinkle with cheese and paprika.
• Bake at 350 degrees F for 30 minutes or until firm in the center.

RUSTIC ONION PIE

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.