Time 1h Yield 1 pie Number Of Ingredients 9 Steps:
Preheat oven to 375F (190C). Line an oven tray with baking paper and set aside. Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft. Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce. Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again. Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle. Lay one sheet of pastry on the prepared baking tray. Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge. Lightly brush the border with some of the second beaten egg. Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet. Press and seal the edges well. Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape. Bake in the oven for 10 minutes, before reducing the heat to 350F (180C). Cook a further 20-25 minutes or until pastry is crisp and golden brown.
Time 1h10m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.
Yield 4 Number Of Ingredients 15 Steps:
InstructionsFirst: Make the Pie CrustCombine the flour, salt and sugar in a large bowl. Add your chilled butter cubes and toss the cubes to coat them in flour. Using a food processor or a hand pastry blender, cut the butter into the flour until it is coarse and crumbly. Work quickly and handle as little as possible. The key to a good pastry is to keep everything nice and cold.Mix in just enough ice water to bind the mixture, about 6 tablespoons, and press the dough together. You want the dough to hold together but you do not want to knead or over work it. Divide the dough into two, quickly flatten each portion into a disc. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.Cook the OnionsThe secret to the perfect cheese and onion pie is in how you cook the onions. Done properly they are slightly sweet and rich in flavour. To achieve this: slice two large onions into thin slices and gently sauté them in butter until they are soft but not browned (3-5 minutes). Add a pinch or two of salt. Pour in a cup of water and let the onions gently simmer until the liquid has cooked down. Its important that you do not brown the onions. When done, transfer the onions to a plate and refrigerate to cool.As the onions cool, grate the cheese and get ready to roll out your dough.After chilling the dough for 30 minutes it’s time to roll it out. Unwrap the dough and lightly flour your counter top. If necessary, rub some flour on your rolling pin to prevent the dough from sticking. Roll out the base of the pie. You will want it to be large enough that the edges hang over your pie plate. About 10" or so in diameter for a 9" pie plate.Line your pie plate with the rolled out dough leaving the edges hanging over the plate. Add the cheese and onion mixture.Roll out your second piece of dough. You can be creative with the top. Cut long strips and create a lattice, or go wild with your pie decorating imagination. Fold the edges of your crust over and press together to create the crust. Move along the crust making indents (waves) as you go.Brush the tops and edges with milk or egg white and bake at 375 for 35-45 minutes. The crust should nicely browned and the filling bubbly.Let cool for ten minutes before cutting. Serve it with a side of chips and peas or a crunchy salad or a side of hearty baked beans.
Time 1h15m Yield 6 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside. Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don’t burn. Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly. Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round. Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork. Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet. Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.
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.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs. Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can mold the mixture into a ball, do so. Cover with plastic wrap and refrigerate for at least 30 minutes – or freeze for 10 – to ease rolling. Heat the oven to 350. Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning. Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool Grease the bottom of a 9-inch pie dish and sprinkle a countertop with flour. Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process. When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork. Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough – it should be about 8 inches in diameter. Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape. Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, 45 minutes to an hour. Cool a bit before slicing into wedges and serving.
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.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Set oven to 350 degrees. Prepare an 8-inch glass pie plate. For the crust mix together the crushed Ritz cracker crumbs with 4 tablespoons softened and a pinch of cayenne pepper; mix to combine. Press the mixture onto the bottom and about 1-inch up sides of the pie plate. Bake for about 5 minutes. For the filling:. Melt 4 tablespoons butter in a skillet over medium heat. Add in sliced onions and saute for about 10-12 minutes. Arrange the onions over the crust. Sprinkle the drained mushrooms over the onions. In a bowl whisk together the half and half cream with eggs, seasoning salt, black pepper and cayenne. Pour the egg mixture over the onions and mushroooms, then sprinkle the cheese over the filling. Sprinkle with paprika (I sprinkled bacon over in the paprika). Place the pie dish on a baking sheet to catch any spills. Bake for about 30-35 minutes, or until a knife inserted in the middle of the pie comes out clean. Delicious!
Time 1h40m Number Of Ingredients 14 Steps:
First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days. Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese. Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like. Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Time 1h10m Yield Serves 8 Number Of Ingredients 0 Steps:
Heat the oven to 180C. Grease and flour a 9" pie dish. Rub oil over whole of the inside of the dish, bottom and sides. Roll out the pastry to fit then place in the tin. Flatten pastry into bottom and sides thoroughly. With excess pastry over the sides take a rolling pin and roll over the edge of the dish to get a lovely neat edge and remove the excess. Prick the bottom with a fork all over. Peel potatoes, chop into quarters and boil until just soft. Drain and allow to dry a bit. Slice the onions and add to a large mixing bowl. Add all the other ingredients and mix well. Add potatoes and mash into the mix with a knob of butter. Fill the pastry case and level out. Place in the oven for at least 40 mins check the bottom of the pie if the pastry is evenly golden it is ready. If not pop back in for 5 mins at a time and keep checking until done.
More about “cheesy onion pie recipes”
Yield Makes 6 to 8 servings Number Of Ingredients 17 Steps:
Make dough: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.) Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour. Make filling and glaze while dough chills: Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool. Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool. Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese. Whisk remaining egg in a small bowl and reserve for egg glaze. Assemble and bake pie: Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F. Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell. Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively. Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife. Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.
