Golden Onion Pie Recipes

O SAVORY PIE (SAVORY ONION PIE)

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

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.

CONTEST-WINNING ONION PIE

Steps:

• In a large bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture hold together. Press onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large skillet, saute onions in oil until tender. Sprinkle with salt. Spoon into crust. In a bowl, beat egg and cream; pour over onions., Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean.

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.