Best Savory Onion Pie Recipes

VIDALIA ONION PIE WITH CREAM CHEESE

Steps:

• Set out the block of cream cheese to soften at room temperature.
• Preheat the oven to 350 degrees F. For the crust, whisk the flour, salt and baking powder in a pie dish. Whisk the olive oil and milk in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend.
• When the dough is mixed, gather it together and press it evenly along the bottom and up the sides of the dish to form a crust. Crimp the edges along the inside with two fingers. Poke holes in the bottom of the crust with a fork. Bake the crust for 10 minutes, then set it aside.
• While the crust is parbaking, peel and chop the onions. In a large skillet, melt the tablespoon of butter over medium-high heat. Add the onions and cook them until tender, stirring occasionally, for about five minutes. (Do not brown them.)
• After the crust has baked for 10 minutes, spread the cooked onions evenly over the parbaked crust.
• In a medium mixing bowl, beat the cream cheese and egg with a mixer until smooth. Add the milk, chives (if using) salt, and hot sauce. Beat for a few seconds more to mix. Pour the filling over the onions.
• Bake at 350 for 40 minutes, or until the top is set and getting browned (start checking after 35 minutes.) Let the pie rest for 10 minutes before slicing.
• Store leftovers in the refrigerator for up to five days. You also can freeze the onion pie for up to two months.

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.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

CHEESE & ONION PIE

Steps:

• First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
• Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
• Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
• Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

SAVORY ONION PIE

Steps:

• Preheat oven to 350.
• Mix Bisquick and milk to form dough.
• Spray 9 inch pie plate with cooking spray.
• With fingers, spread dough to edges and slightly up sides of pie plate.
• Saute onions in butter for 5 minutes.
• Cook only until soft, do not brown.
• Spread onions over pie crust.
• Mix cream cheese, milk and egg well.
• Pour over onion mixture.
• Bake at 350 for 45 minutes.
• Let stand 10 minutes before serving.

SAVOURY FRENCH ONION PIE

Steps:

• Preheat the oven to 350 degrees farenheit.
• Peel and halve the onions, then divide each half into 4 quadrants.
• Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned.
• Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit.
• Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese.
• In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture.
• Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges.
• Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking.
• Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes.
• Cover with a large plate, then flip it over, remove the baking dish, and voilà: Savoury French Onion Pie!

SAVORY ONION PIE

Steps:

• Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
• In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
• Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
• Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
• Blend all remaining ingredients together. Pour over onions and cheese.
• Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
• Bake at 350 degrees for 45-60 minutes.
• Cool 20 minutes and serve.