OLD SCHOOL CHEESE AND ONION PIE
Old School Cheese and Onion Pie features a buttery and flaky crust and creamy interior. Caramelized onions are combined with gruyere and cheddar. Delish!
Provided by Andrew Dobson
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
- Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
- In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
- Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
- In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
- Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
- Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
- Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
- Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
- Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.
Nutrition Facts : Fat 81.5 g, Fiber 4.5 g, Calories 1142 kcal, SaturatedFat 49.7 g, Cholesterol 310 mg, Sugar 6.4 g, Carbohydrate 61.4 g, Sodium 1619 mg, Protein 42.3 g, ServingSize 1 serving
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.
SWEET VIDALIA ONION PIE
This eggy, cheesy pie is a great seasonal side dish in place of potatoes, rice, pasta, etcetera.
Provided by SSHODGDON
Categories Side Dish Vegetables Onion
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
- Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
- In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
- Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 13.3 g, Cholesterol 74.7 mg, Fat 18.3 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 484.3 mg, Sugar 2.6 g
VIDALIA ONION PIE
I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.
Provided by GinnyP
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix Ritz cracker crumbs and melted butter.
- Press mixture into an 8-inch pie plate.
- Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
- Beat eggs with milk, salt, and pepper and pour over onions.
- Sprinkle with cheese and paprika.
- Bake at 350 degrees F for 30 minutes or until firm in the center.
Nutrition Facts : Calories 391, Fat 24.3, SaturatedFat 14.3, Cholesterol 165.4, Sodium 670.5, Carbohydrate 33.8, Fiber 1.9, Sugar 3.8, Protein 10
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 SWISS PIE
Make and share this Onion Swiss Pie recipe from Food.com.
Provided by Denise in NH
Categories Breakfast
Time 45m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Make crust of butter& crackers in a 9 inch pie plate.
- Fry bacon till crisp; drain and crumble.
- Fry onion in small amount of bacon fat.
- Combine Swiss cheese, sour cream, eggs and pepper in bowl.
- Add bacon and onions& pour into shell.
- Bake at 375 for 30 minutes.
- Sprinkle the sharp cheddar cheese on top.
- Let stand 10-15 minutes before serving.
TRADITIONAL SWISS ONION & POTATO PIE
This is also called Cholera Pie. It comes from the Goms region of Switzerland in the 1800's. The special ingredient is apples, although it is a savory pie.
Provided by Pebbles
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel, halve and boil potatoes until mostly tender. Cool and slice.
- Peel and thinly slice apples.
- Melt butter in large skillet and sauté onion, leek and apples about 15 minutes, until just tender. Do not overcook.
- Add potato slices, salt, pepper and nutmeg and toss, light, trying not to break up potatoes much.
- Place pie crust in glass pie plate, add half the mixture, sprinkle to cover with cheese and add other half mixture.
- Place other pie crust on top, crimping edges and piercing to vent.
- You can brush with egg wash if you wish.
- Bake in 350°F oven for 35-40 minutes, covering crust edges with foil after 20 minutes.
- Let cool 10 minutes before serving.
- Hint: I go a bit heavy on the nutmeg.
Nutrition Facts : Calories 623, Fat 39.1, SaturatedFat 16.8, Cholesterol 55.1, Sodium 460.5, Carbohydrate 53.2, Fiber 4.2, Sugar 7.3, Protein 16
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
SWISS MUSHROOM PIE
"I needed a before-dinner snack, so I conjured this up with ingredients that I had at home," remarks Rita Weaver of Lakewood, Washington. "It was enjoyed by all." Rich wedges also would make a nice brunch dish or light lunch alongside a salad.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Line a 9-in. pie plate with bottom pastry; trim even with edge. In a skillet, saute the mushrooms and onion in butter; drain. Arrange half of the cheese slices in the crust. Top with half of the mushroom mixture; repeat layers., Place remaining pastry over filling; trim, seal and flute edges. Cut slits in the top. Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes. Cut into wedges.
Nutrition Facts : Calories 476 calories, Fat 31g fat (17g saturated fat), Cholesterol 66mg cholesterol, Sodium 361mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
IMPOSSIBLE HAM 'N' SWISS PIE
Make and share this Impossible Ham 'n' Swiss Pie recipe from Food.com.
Provided by Andy Wold
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F (205C).
- Grease 10" pie plate.
- Sprinkle ham, cheese and onion in plate.
- Place remaining ingredients in blender and beat on HIGH until smooth (about 15 seconds).
- Pour into plate.
- Bake at 400F (205C) for 35 to 40 minutes, or until golden brown and knife inserted in center comes out clean.
- Allow to cool for 5 minutes.
- NOTE: High altitude adjust cooking time to 45 minutes.
Nutrition Facts : Calories 261.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 152.4, Sodium 435.4, Carbohydrate 18.9, Fiber 0.6, Sugar 3, Protein 13.5
VIDALIA ONION SWISS DIP
I've got one of those sweet, creamy dips you can't resist. Bake it in the oven, or use the slow cooker to make it ooey-gooey marvelous. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 20 servings (1/4 cup each).
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, mix the first five ingredients. Transfer to a deep-dish pie plate., Bake, uncovered, 25-30 minutes or until edges are golden brown and onion is tender. If desired, sprinkle with pepper. Serve warm with crackers.
Nutrition Facts : Calories 212 calories, Fat 21g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 143mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
SWISS CHEESE PIE
This delicious quiche makes a perfect breakfast treat for Swiss cheese lovers!
Provided by RecipeGirl.com
Categories Breakfast
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the unbaked pastry crust in 9-inch pie pan and crimp the edges.
- In a large bowl, mix the remaining ingredients. Pour into the pie shell and bake 50 minutes, or until puffy and golden brown.
Nutrition Facts : ServingSize 1 serving, Calories 388 kcal, Carbohydrate 20 g, Protein 16 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 117 mg, Sodium 440 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g
ZWIEBELWäHE (SWISS ONION TART)
Make and share this Zwiebelwähe (Swiss Onion Tart) recipe from Food.com.
Provided by swissms
Categories Savory Pies
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Pulse flour, baking powder, and salt in a food processor to combine. Add butter and pulse until pea-sized pieces form. Add water; pulse briefly. Transfer dough to a floured work surface; form into a disk. Wrap in plastic wrap; chill for 1 hour.
- Heat oven to 425°F Transfer dough to a floured work surface. Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides. Trim excess dough; chill for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans. Bake until crust is set, about 20 minutes. Remove paper and b eans; bake until crust is light brown, about 15 minutes. Let cool.
- Filling:.
- Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes. Using a slotted spoon, transfer bacon to a plate. Discard bacon fat; add butter. Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes. Uncover; cook until lightly browned, 10 minutes. Let cool.
- Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese. Season with salt, pepper, and nutmeg. Pour filling into tart; place on baking sheet.
- Place tart in oven and reduce heat to 400°F Bake until filling is golden brown and set, 45-50 minutes. Transfer tart to a wire rack to let cool completely before slicing and serving.
ONION PIE
Categories Food Processor Onion Bake Vegetarian Swiss Cheese Thyme Gourmet
Yield Makes 6 (light main course) servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F.
- Make onion topping:
- Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
- Make crust:
- Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
- Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
- Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
- Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
- Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.
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5/5 (1)Total Time 2 hrsCuisine GermanCalories 283 per serving
- Add the flour, yeast, sugar, and salt into a large bowl. Now add the lukewarm milk and the soft butter and knead the dough with the spiral dough hooks of your mixer or with your hands.
- Once the dough forms a ball, place a lid or kitchen towel over the bowl and place it in a warm spot without draft to let the dough rise for approx. 60 minutes.
- In the meantime, line the bottom of your 10-inch springform cake pan with parchment paper and spray/brush the sides with oil or butter.
- Once the dough has risen, put some flour down on a smooth surface and roll out the dough so it is slightly larger than the base of the springform pan. Then place the dough into the pan, make sure it fits well with your fingers, and form a high edge (for the crust) approximately 1.5-inch up the wall of the pan. Set the pan aside.
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- Saute the onions in butter over medium low heat, stirring constantly until golden brown. This will take 40 to 45 minutes.
- Use a slotted spoon to drain and remove the cooked onions and transfer them into the pie shell.
- Line a baking sheet and place the pie pan on the baking sheet to help with transferring in and out of the oven.
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- Using cooking spray, lightly grease a deep 9" pie plate. Spread the ham & onion evenly out over the bottom of the dish. Top with the shredded cheese.
- In a large mixing bowl, add the eggs, half & half, Bisquick, garlic powder, salt & pepper. Whisk the mixture together until smooth. Pour the mixture out evenly into the pie plate.
- Bake the pie at 400 degrees for 35-40 minutes, or until a golden brown crust's formed on top and a butter knife inserted into the center comes out clean.
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