Cheesy Onion Pie is a cozy pie filled with caramelized onions, lots of cheese, and bacon! This is perfect for Valentine’s Breakfast or Mother’s Day Brunch!
Cheesy Onion Pie is a very close second to Quiche Lorraine! It has all the components of the french favorite.
If you love Quiche Lorraine you will love this recipe! It’s a great recipe that will help use up some onions but is also freezer-friendly.
Filled with caramelized onions, gruyere, swiss cheese, a little bit of bacon, and all the custardy goodness you can think of!
This cozy pie is sure to warm your bones on a chilly evening at home.
How to make Cheesy Onion Pie
First, let’s gather the ingredients we’ll need:
- Onions – choose a sweet onion like Vidalia onions or sweet yellow onions. You could use red onions but would need to add some sugar when caramelizing them.
- Cheese – this recipe uses a gruyere and swiss blend of cheese. However, you could use white sharp cheddar cheese, parmesan cheese, or fontina cheese.
- Cream – heavy whipping cream is what I have, but whichever version you can find is great.
- Pie Crust – you can make your own, use a frozen pie shell in a pan, or the roll-out kind. Whatever suits your fancy!
Seasonings you can use in this pie:
I prefer just salt and black pepper so that the caramelized onions and gruyere cheese can really shine.
With that being said, you could use some cayenne pepper if you’d like a little heat in your pie. You could also use a little garlic powder and onion powder.
To start, we’ll need caramelized onions.
You can slice up medium onions with a sharp knife.
In a large skillet with two tablespoons of butter and one tablespoon of olive oil, slowly start sauteing your sliced onions over medium heat.
The process of caramelizing onions is slow, y’all! Pour yourself a glass of wine, and set up shop.
Every 5 minutes, give them a stir. You’ll think nothing is happening, and you’ll want to crank the heat up, but don’t. Keep cooking them on medium-low heat so they don’t burn, and evenly caramelize.
After about 25-30 minutes, you’ll end up with the most deliciously sinful caramelized onions, perfect for this recipe or French Onion Soup.
After your onions have caramelized, set them to the side to cool. You’ll want cooled onions for the egg custard so nothing scrambles!
Next, you’ll mix up your custard mixture in a large bowl. The custard mix is eggs, cream, salt, pepper, and cheese.
I added a touch of sour cream and mayo for a little tang. These are the ingredients that vary from the traditional Quiche Lorraine pie.
In a big bowl stir together sour cream, mayo, cheese, eggs, salt + pepper, and onion filling. If you want to add bacon do it!
But, you don’t have to! I’ve made it several times since without the bacon.
Baking a Cheesy Onion Pie
Pour this mixture into a frozen deep-dish pie crust, and bake at 350˚ for about 35 minutes.
If you are using homemade pastry, be sure to cut any excess pastry off before baking.
You could bake this in a pie plate, or a tart pan or my preferred method is to use an aluminum deep dish pie pan. You want a thin pie pan so the bottom can be crisp and brown as well as the top of the pastry.
You could use an egg wash on the top of the pie edges, but don’t feel like you have to. Since this is a quiche, it will get golden brown all over without doing too much work. Yay!
It’s best to put the pie plate on a baking sheet, just in case anything bubbles over! Using a baking tray will help you clean up any spills, without cleaning your oven! Yay.
In the first half of cooking, you’ll want to cover the pie with aluminum foil that’s been sprayed with cooking spray (so the cheese doesn’t stick!). This way the edges of the pastry do not get burned before the filling of the pie is cooked.
Remove the cover in the last half and allow it to brown to a gorgeous golden hue!
This onion pie recipe is one of those that will have you making it over and over!
Serving this Savory Pie
The great part about this recipe is you can either serve this recipe hot out of the oven or at room temperature.
If you’re hosting a brunch for Valentine’s Day or Mother’s Day, make the pie the night before, but hold off on baking it. Pop it into the oven when you first wake up, then once it’s cooked, leave it on the counter until you’re ready to serve.
When serving brunch, you could opt for a light 30-Second Salad.
For a pro-kitchen look, add a pinch of salt to the top, the flaky Maldon sea salt! It will take any ordinary pie and make a delicious pie with just a sprinkle of salt!
Frequently Asked Questions
What is Onion Pie made of? Onion pie is a caramelized onion filling with eggs, grated cheese, heavy cream, and a few other ingredients.
Do you put an egg in Cheese and Onion Pie? Yes! You sure do. Print the recipe for the full instructions.
Do I have to cook the bottom crust before filling it? No, not if you are using an aluminum pie pan. The shallow pie dish allows for the bottom to get crispy along with the top, without having to prebake.
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Cheesy Onion Pie is a cozy pie filled with caramelized onions, lots of cheese, and bacon! A lot like Quiche Lorraine – but less fancy!
- 2 eggs
- 1/4 cup Mayo
- 1/4 cup sour cream
- 1.5 cups of Swiss/gruyere cheese, shredded (reserve some to sprinkle on top before baking!)
- 1/2 cup diced bacon
- 3/4 cup Caramelize onions (2 large onions that have been sliced and Caramelized)
- Salt & pepper to taste
- 1 deep dish pie crust
Mix all the ingredients together, dump into your pie dish, and bake at 350* for 25-35 minutes covered, and 10-15 minutes uncovered.
Keywords: cheesy onion pie