Rustic Onion Pie Recipes

RUSTIC ONION TART

Steps:

• Cook onions and bacon in skillet on medium heat 10 to 12 min. or until onions are tender, stirring frequently. Remove from heat.
• Heat oven to 400°F. Unroll pie crust on baking sheet. Mix cream cheese and sour cream until blended; spread onto crust. Spoon onion mixture over cream cheese mixture; spread to within 2 inches of edge of crust. Sprinkle with Swiss cheese. Fold edge of crust over filling, leaving opening in center and pleating edge of crust as necessary to fit.
• Bake 12 to 15 min. or until crust is lightly browned. Cool slightly.

FRENCH ONION TART RECIPE

Steps:

• Peel and slice onion. Keep aside.
• Prepare the savory custard filling. Combine egg, liquid cream, thyme, salt and black pepper in a bowl to a smooth consistency. Keep aside.
• Place rolled out pastry dough into a tart pan and cut off extra on the edges. Poke into pastry with a fork to create small holes. That's so that the pastry doesn't deform when baking blind.
• Preheat oven to 400 Fahrenheit/ 200 Celsius.
• Place a cut out round baking sheet, which is fitting into the tart base, and keep beans or pie weights on the round cut out baking sheet. Bake your crust alone (called baking blind) for 15 minutes at 400 Fahrenheit/ 200 Celsius. *see notes if you want to skip this step.
• Heat up a pan with the butter and sautee onions soft. This can take 10-15 minutes (time added to total cooking time in recipe)
• Place cooked onions into the tart crust and spread out evenly. Pour savory custard mixture over the onions.
• Bake tart for 30 minutes at 400-430 Fahrenheit/ 200-220 Fahrenheit. *see Notes

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.

RUSTIC TOMATO PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

RUSTIC MELTED-ONION AND CHEESE PICNIC PIE

Steps:

• Use a glass or other ovenproof pie dish for this dish.
• Peel and slice the onions very thinly. If you have a mandoline, use that to slice the onions.
• Fry the onions in a pot (a pan/skillet might be too shallow). Use only a low-to-medium heat. You can put the lid on the pot. Stir occasionally, and cook the onions for 40 minutes, or until they are very soft and "melting". (Decide how much olive oil you need) Sweet onions are nicest, but red onions are also great, and will just cause more eye-watering!
• Add the balsamic vinegar and the sugar, and stir well. Cook a little longer.
• Please do not leave out the anchovy fillets if you dislike them. Anchovies have the unique ability to disappear into a dish and only add a subtle completely non-fishy flavour -- honestly! Chop or break up those anchovies finely, (no need to rinse them), and stir. They will dissolve and disappear into the onion mixture.
• Sprinkle over the nutmeg, add the thyme or rosemary (or both), and the parsley, and stir into the onions. If liquid has formed at the bottom, turn heat higher, stir, and cook off the excess liquid.
• Pull off the heat and leave.
• While the onions are cooking, beat the eggs and roll out the pastry.
• Roll the pastry (cold!) thinner. Use flour or cornflour on your counter or wherever you roll out the pastry, and if necessary flour your rolling pin. In South Africa shop-bought puff pastry comes in 400 g rolls, so all of it has to be defrosted: keep the cuttings for another purpose or chuck away.
• Heat oven to 400 deg F or 200 deg Celsius.
• Line the tart plate with the pastry, and crimp the edges neatly.
• Paint the pastry with some of the beaten egg, concentrating on the edges. If this job is finished long before the onions are ready, put the prepared plate in the fridge to keep cool.
• When the onions are ready, scrape them into another bowl and stir to cool them.
• If using Brie or Camembert, cut it up into bite-sized chunks and spread on the bottom of the pastry.
• Add the rest of the beaten eggs to the onion mixture, then spread it over the cheese. Sprinkle with the pepper and the breadcrumbs.
• If using feta cheese, put the onion-egg mixture in first, then crumble the feta over the top, and top with pepper and breadcrumbs.
• Bake in the preheated oven for 30 minutes. Lower the heat to 350°F/180°C after the first 15 minutes.
• *Don't add extra salt unless the final mixture tastes too bland. The anchovies and feta are both salty. Do remember that Brie or Camembert is preferable if you can serve this pie soon after it is ready, because if these cheeses cool down completely, they can become rubbery.

VIDALIA ONION PIE

Steps:

• For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
• Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
• Preheat oven to 450 degrees F.
• For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.

OLD FASHIONED CHEESE AND ONION PIE

Steps:

• InstructionsFirst: Make the Pie CrustCombine the flour, salt and sugar in a large bowl. Add your chilled butter cubes and toss the cubes to coat them in flour. Using a food processor or a hand pastry blender, cut the butter into the flour until it is coarse and crumbly. Work quickly and handle as little as possible. The key to a good pastry is to keep everything nice and cold.Mix in just enough ice water to bind the mixture, about 6 tablespoons, and press the dough together. You want the dough to hold together but you do not want to knead or over work it. Divide the dough into two, quickly flatten each portion into a disc. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.Cook the OnionsThe secret to the perfect cheese and onion pie is in how you cook the onions. Done properly they are slightly sweet and rich in flavour. To achieve this: slice two large onions into thin slices and gently sauté them in butter until they are soft but not browned (3-5 minutes). Add a pinch or two of salt. Pour in a cup of water and let the onions gently simmer until the liquid has cooked down. Its important that you do not brown the onions. When done, transfer the onions to a plate and refrigerate to cool.As the onions cool, grate the cheese and get ready to roll out your dough.After chilling the dough for 30 minutes it's time to roll it out. Unwrap the dough and lightly flour your counter top. If necessary, rub some flour on your rolling pin to prevent the dough from sticking. Roll out the base of the pie. You will want it to be large enough that the edges hang over your pie plate. About 10" or so in diameter for a 9" pie plate.Line your pie plate with the rolled out dough leaving the edges hanging over the plate. Add the cheese and onion mixture.Roll out your second piece of dough. You can be creative with the top. Cut long strips and create a lattice, or go wild with your pie decorating imagination. Fold the edges of your crust over and press together to create the crust. Move along the crust making indents (waves) as you go.Brush the tops and edges with milk or egg white and bake at 375 for 35-45 minutes. The crust should nicely browned and the filling bubbly.Let cool for ten minutes before cutting. Serve it with a side of chips and peas or a crunchy salad or a side of hearty baked beans.

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.

RUSTIC ONION TART

Steps:

• 1. Pprepare the dough and let it chill in the refrigerator while you are cooking the onions. 2. Peel and slice the onions. 3. Preheat oven to 325. Heat olive oil and butter in a large, heavy-bottomed dutch oven on medium heat. Once the butter has melted, add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Transfer onions to oven and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat. 4. Preheat the oven to 450°F. Remove the dough from the refrigerator and let stand for 5 minutes before rolling it out. Roll out the dough on a lightly floured surface to a 10-inch diameter. Remove the crust dough to a cookie sheet lined with parchment paper. 5. Place all but a couple tablespoons of the cheese in the center of the dough. Spread to within 1 1/2 inches from the edges. Add the caramelized onions, layering them on top of the cheese. Fold the edges of the crust dough over so that a small circle of onion is still showing in the centre of the tart. Sprinkle the remaining cheese over the top of the tart. 6. Place in the oven on the middle rack. Bake for 10 minutes at 450°F. Reduce the heat to 350°F and bake for an additional 20-25 minutes, until the crust is golden brown. Remove from oven and let sit for 10 minutes before serving.