Dairy Free Onion Pie Recipes

Steps:

• Heat oven to 375 degrees. Melt butter in a large skillet or sauté pan over low heat; set aside. In a food processor, pulse Saltines to fine crumbs and transfer to a medium bowl. Pour four tablespoons melted butter over crumbs and toss with fingertips or a rubber spatula until evenly coated. Press mixture firmly into a deep-dish 9-inch pie pan, using a second pie pan, if possible, to compact them evenly against bottom and sides of pan.
• Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them down in an even layer on crust.
• In a medium bowl, beat eggs with a whisk and add heavy cream and remaining salt, whisking gently to incorporate. Pour mixture slowly, in a thin stream, into center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until puffy and slightly browned on top, 30 to 35 minutes. Slice with a serrated knife into six wedges and serve.

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.

Steps:

• Preheat oven to 200 C.
• Grease a 23 cm round pie pan.
• Melt 2 teaspoons of butter in a frying pan and cook onions until translucent.
• Mix sour cream with eggs.
• Add cooked onions and seasonings, mixing well.
• Combine flour and baking powder, add to batter, mixing just until incorporated.
• Add melted butter, mix well.
• Turn batter into the prepared pan.
• If using the bacon, cut the slices into small triangles and arrange on top of the batter.
• Bake in the preheated over for 25-30 minutes, or until firm and golden brown.

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.

Steps:

• Cut bacon strips in half, lengthwise, then crosswise in 1/4 inch pieces.
• Cut onions in half, then 1/4 thin slices.
• Preheat oven to 375°F.
• Cook bacon in 12-inch nonstick skillet over medium heat until brown and crisp (8-10 minutes). Remove bacon from pan.
• Add olive oil to skillet. Keep at medium heat. At onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt (approx 10 minutes).
• Reduce heat and continue to cook covered, until onions are very soft (approx 15 minutes), stirring once or twice. Uncover. If onions look wet, let cook uncovered for 5 minutes.
• While onions are cooking, bake the pie shell for 8 to 10 minutes. Also while onions are cooking, whisk eggs, milk, coconut oil and pepper.
• When onions are done, remove the thyme. Stir onions into egg mixture until just incorporated. Poor onion mixture into pie crust. Sprinkle with bacon.
• Place pie on baking sheet. Bake until center of pie feels firm to touch (20-25 minutes). Cool on a wire rack for 10 minutes before serving.