ONION AND CHEESE PIE
Quickly and easily crush crackers into crumbs by sealing them in a plastic food-storage bag and pounding with your hand.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
- In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 17 g, Cholesterol 170 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 8 g, TransFat 1 1/2 g
ONION PIE
My grandmother and mother always make onion pie during the holidays, but it's good anytime. This is a savory side dish that you can serve with almost any meat or main course. It's especially good with roast beef. -Mary West, Marstons Mills, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170 calories, Fat 9g fat (3g saturated fat), Cholesterol 163mg cholesterol, Sodium 176mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 9g protein.
CHEDDAR CHEESE AND ONION PIE
Categories Cheese Egg Onion Potato Appetizer Bake Vegetarian Cheddar Fall Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
- Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
- Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
- Make filling and glaze while dough chills:
- Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
- Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
- Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
- Whisk remaining egg in a small bowl and reserve for egg glaze.
- Assemble and bake pie:
- Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
- Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
- Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
- Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
- Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
LANCASHIRE CHEESE-AND-ONION PIE
Provided by Mark Bittman
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs.
- Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes -- or freeze for 10 -- to ease rolling.
- Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning.
- Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool
- Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.
- Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough -- it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape.
- Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 33 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 451 milligrams, Sugar 3 grams, TransFat 1 gram
CHEESE AND ONION PIE
Cheese and onion are old friends and were made to go together. This delicious savory pie is super easy to prepare with store-bought sheets of puff pastry, and is great for brunch, or for dinner with a large tossed salad. From the "Everyday Vegetarian".
Provided by Daydream
Categories Savory Pies
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375F (190C).
- Line an oven tray with baking paper and set aside.
- Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
- Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
- Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
- Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
- Lay one sheet of pastry on the prepared baking tray.
- Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
- Lightly brush the border with some of the second beaten egg.
- Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
- Press and seal the edges well.
- Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
- Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
- Cook a further 20-25 minutes or until pastry is crisp and golden brown.
More about "cheese onion pie recipes"
CHEESE AND ONION PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
HOW TO MAKE CHEESE AND ONION PIE – RECIPE - THE …
From theguardian.com
Cuisine BritishCategory MainAuthor Felicity CloakeTotal Time 1 hr 40 mins
OLD SCHOOL CHEESE AND ONION PIE RECIPE
From dobbernationloves.com
CHEESE AND ONION PIE - PUDGE FACTOR
From pudgefactor.com
CHEESE AND ONION PIE - FOODIE WITH FAMILY
From foodiewithfamily.com
CHEESE AND ONION PIE | GUEST RECIPES - NIGELLA LAWSON
From nigella.com
ULTIMATE CHEESE AND ONION PIE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
ROBINHOOD | ONION CHEESE PIE
From robinhood.ca
CHEESE AND ONION PIE JAMIE OLIVER - DELISH SIDES
From delishsides.com
CHEESE AND ONION PIE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHEESE AND ONION PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHEESE AND ONION PIE - WIKIPEDIA
From en.wikipedia.org
RACHEL RODDY’S RECIPE FOR PICNIC PIE WITH GREENS AND PARMESAN
From theguardian.com
SHEPHERD'S PIE TATER TOT CASSEROLE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
CHEESE AND ONION PIE - RECIPES - HAIRY BIKERS
From hairybikers.com
HOW TO MAKE THE PERFECT CHEESE AND ONION PIE
From theguardian.com
INDIVIDUAL CHIP SHOP STYLE CHEESE & ONION PIE - NICKY'S KITCHEN …
From kitchensanctuary.com
CHEESE, ONION & POTATO PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
RED CHILE FRITO PIE RECIPE - TASTING TABLE
From tastingtable.com
OLD FASHIONED CHEESE AND ONION PIE RECIPE • WALKERLAND
From walkerland.ca
You'll also love