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onion pie recipe
- Total Time: 140 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This onion pie recipe is a comforting and easy family-friendly dinner, filling the house with the aroma of sweet, caramelized onions. It features a flaky pie crust filled with a savory mixture of onions, eggs, and sharp cheddar cheese, finished with a tangy Za’atar Yogurt Drizzle.
Ingredients
- 1 (9-inch) all-butter pie crust, unbaked
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 lb mixed yellow and red onions, thinly sliced (about 6 cups)
- 1.5 teaspoons ground sumac
- 0.5 teaspoon fine sea salt, plus more to taste
- 0.25 teaspoon freshly ground black pepper, plus more to taste
- 3 large eggs
- 1 cup full-fat milk or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 0.25 cup full-fat plain yogurt
- 1 tablespoon fresh lemon juice
- 0.5 tablespoon extra virgin olive oil
- 1 teaspoon za’atar spice blend
- 0.25 cup fresh mint leaves, roughly chopped
- 0.25 cup fresh flat-leaf parsley, roughly chopped
Instructions
- Preheat Oven and Bake Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie dish, prick the bottom lightly with a fork, and bake for 12-15 minutes until lightly golden. Remove from oven and set aside to cool slightly, leaving the oven on.
- Caramelize Onions with Sumac: In a large skillet or Dutch oven, melt unsalted butter with olive oil over medium-low heat. Add the thinly sliced onions, a pinch of salt, and pepper. Cook, stirring occasionally, for 30-40 minutes until the onions are deeply caramelized and tender. Stir in the ground sumac during the last 5 minutes of cooking.
- Mix Filling Ingredients: In a medium bowl, whisk together the eggs, full-fat milk (or half-and-half), 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper until well combined. Stir in the shredded sharp cheddar cheese and the cooled sumac-kissed caramelized onions until just mixed.
- Assemble Pie: Pour the onion and egg mixture into the partially baked pie crust. Gently spread the filling evenly.
- Bake Pie to Golden: Bake for 35-45 minutes, or until the filling is set and the top is golden brown (a knife inserted near the center should come out clean).
- Cool Pie Before Slicing: Remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
- Prepare Za’atar Yogurt Drizzle: While the pie cools, in a small bowl, whisk together the full-fat plain yogurt, fresh lemon juice, extra virgin olive oil, and za’atar spice blend until smooth. Season with a tiny pinch of salt if desired.
- Garnish and Serve: Cut the onion pie into generous wedges. Drizzle the Za’atar Yogurt Drizzle across the top. Generously sprinkle the roughly chopped fresh mint leaves and fresh flat-leaf parsley over the drizzle and the pie.
Notes
To save time, use a food processor for chopping onions. If onions aren’t browning after 15-20 minutes, increase heat slightly. Experiment with Gruyere or Swiss cheese. For dairy-free, use almond milk and a gluten-free crust if desired.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 calories
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 120 mg