Margarita's International Recipes
This onion pie has to be one of the best things I've ever made, and I think it will become one of my standard dishes to bring to potlucks. It's fairly economical and easy to make and absolutely delicious. I don't usually like eggy foods, and this somewhat resembles a quiche, but not enough to be a problem. Next time I might just add one egg, though.
I followed the directions from the original recipe pretty closely, though I halved the recipe while using twice as much bacon as recommended. If you love bacon, you could even use more. The original recipe has you spreading out the dough for the pie crusts on a jelly role or pizza stone. I decided to just use two store-bought defrosted pie shells, and that worked out perfectly. Why make your life more difficult?
- 4 thick slices bacon
- 3 lbs onion, peeled and sliced
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1 Tbsp. flour
- 1/4 tsp salt
- 2 pie shells
- 1 tsp caraway seeds
Preheat oven to 425F
Cook bacon over medium heat in a large skillet until lightly crisp. Remove bacon slices from the pot and set aside to drain on paper napkins.
Pour out all but 2 Tbsp of bacon grease from the skillet. Return to medium heat and add the sliced onions. Cook until soft. Meanwhile, chop the bacon.
Put onions, bacon, sour cream and beaten eggs in a large bowl and mix. Mix in the flour and then the salt.
Pour the onion mixture onto two prepared pie shells. Sprinkle with caraway seeds and cook until onions start to turn golden, 30 to 40 minutes.
Adapted from Bill Whitford's recipe at AllRecipes.com
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