Onion Pie
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 12tablespoons unsalted butter
- 4ounces Saltine crackers (about 36)
- 1½pounds yellow onions, peeled, trimmed, halved lengthwise, thinly sliced (about 4½ cups)
- ½teaspoon kosher salt
- 3large eggs
- ¾cup heavy cream
- 4ounces grated extra-sharp New York cheddar cheese (about 1 cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
556 calories; 45 grams fat; 26 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 12 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and ¼ 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.
- Step 3
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.
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Cooking Notes
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Jennie
What I found so interesting about this recipe was how the buttered saltine crumbs transformed into something almost bread-like in the oven (perhaps due to the quiche mixture soaking in?). I cut the butter down to 10 tbs (!!!) and, strangely enough, it was still delicious. Wish I'd read the caraway suggestion before baking--that would have made it even better. A lovely dinner.
Recipe Is an Interesting variation
especially the crackers and the cheddar are the innovative points. The onions should be sliced very thin for a fine consistency of the pie. For preventing flatulence i add some caraway seeds. Great
Heidi
Tastes good but not heart healthy with all that butter. Next time I will try a sautee of onions with olive oil
John A.
Good recipe, particularly when you don’t have time to make crust for a quiche. Added some black pepper and thyme to the onions. Could have used a touch more salt.
Kathy
Really delicious! I used Vidalia onions, and it was amazing! Served with a mixed greens salad, with tomatoes and cucumbers. Highly recommended.
Cricketta
Mmmm, DELISH. I love quiche & this is similar. Onions cooked in butter are so good to begin with. Who knew Saltines make a good crust.
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