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As odd as it sounds, onion pie is a tasty side dish.
Unusual Onion Pie
Admittedly this recipe is a bit out of the norm. When you first hear the name, it conjures up a standard-style pie, complete with crust, filled with onions.
Now, that kind of thing does exist, but this onion pie is radically different from what first comes to mind.
It’s not really a pie at all; it’s more like a quiche because of the eggs. It makes an excellent side dish and one that I’d serve at the holidays too. Can you picture this topped with a savory beef or turkey gravy? I can and if there’s leftovers, even better!
Know Your Onions
You can alter the taste of this onion pie by the type of onions you use.
I used the plain old yellow ones that you buy in the bag. They’re pretty inexpensive, but get the job done.
Now if you use sweet onions like Vidalia, the pie won’t be as strong as with “regular” onions. This may be a better choice if you are giving it to kids and people who are not overly fond of onions. Of course, those who are allergic or just hate onions will pass on this (as they should).
Caramelized onions will work very well in this, for the reasons I stated above about kids and those not crazy for them.
Cast Iron Works Best
If you’ve got a 10-inch cast iron skillet, use it here. The presentation is more rustic, but aside from aesthetics, it just works best because of heat distribution.
In a pinch, an American pie pan can be used as well as a removable-bottom tart pan.
Of course any skillet will do, but with stainless and aluminum you may experience sticking even though it’s been greased.
- 8 medium onions thinly sliced
- 2 tbs oil
- 6 large eggs
- 1 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup minced fresh parsley
- 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/25-cm. skillet Bake at 350F/180C until a knife inserted in the center comes out clean, 35-40 minutes.