Rating: 4.56 stars
98 Ratings
  • 5 star values: 62
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.

  • Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.

  • Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

Nutrition Facts

291 calories; protein 8.3g; carbohydrates 16.2g; fat 22g; cholesterol 122mg; sodium 502.3mg. Full Nutrition
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Reviews (84)

Most helpful positive review

Rating: 4 stars
08/09/2006
This is very good; the onions come out nice and sweet. I recommend one significant change, however: baking the crumb crust for several minutes before adding the onions and egg/milk mixture, otherwise it ends up soggy. Also, you can switch up what type of cheese you use or add slices of tomato on top for an attractive presentation. Read More
(146)

Most helpful critical review

Rating: 3 stars
10/30/2003
This dish has very goos flavor and is pretty easy to make. However it is a bit greasy and you need to let it stand for a short time. Read More
(9)
98 Ratings
  • 5 star values: 62
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/09/2006
This is very good; the onions come out nice and sweet. I recommend one significant change, however: baking the crumb crust for several minutes before adding the onions and egg/milk mixture, otherwise it ends up soggy. Also, you can switch up what type of cheese you use or add slices of tomato on top for an attractive presentation. Read More
(146)
Rating: 5 stars
04/17/2008
Delicious! I made this into a heart healthy recipe. I used smart balance butter low fat milk low fat shredded cheese 1 egg egg whites and no crackers. I also added diced yellow and green bell peppers and 1/2 tbsp sugar. Definitely try! Read More
(44)
Rating: 5 stars
10/30/2003
This was wonderful!! Not for everyone though. I had a lot of people who were kind of afraid to try it but those who did absolutely raved about it. It needs to sit a while before cutting for the best results. Read More
(35)
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Rating: 5 stars
09/05/2007
Versatility is key. I used Swiss cheese and added diced Canadian bacon. The crust can be compared roughly to a matzoh ball dumpling-not soggy-it's really simple and delicious-if you like onions that is.*Made this recipe again. Used gouda, swiss and parm cheese, used heavy cream for added richness. Topped it with heirloom maters, fresh herbs and voila! PERFECT and everyone loves it - even when they think they won't like onion pie! Read More
(31)
Rating: 5 stars
03/17/2008
Delish! I made this with grilled pork tenderloin and a caesar salad and it was a hit! We ate every last bit of it! I took the advice of others and baked the cracker crust for a few minutes before filling with the other ingredients and it turned out great- not soggy at all! I also did not have whole milk on hand, so I used about half a cup of 1% milk and a quarter cup of half and half and it was fine. Next time, I will experiment with some other cheeses, too. Great recipe! Read More
(22)
Rating: 4 stars
10/05/2010
Pretty good! A nice change from the everyday stuff. Read More
(20)
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Rating: 4 stars
09/15/2009
Very good, and easy! I pre-baked the crust as one reviewer suggested, earlier in the day. Mixed the rest of the ingredients and kept them in the frig. (Chopped the onions, rather than sliced them for easier eating). Put it together and baked it while company was having cocktails. Delicious. Read More
(15)
Rating: 5 stars
06/27/2008
Great pie. My hubby LOVED it. Even ate the last piece cold right out of the frigde. Will most definitely make again. Read More
(11)
Rating: 5 stars
07/09/2009
Made this last night for dinner and it turned out wonderful. My husband raved about it my 2 year old ate it (he left the pork chop & salad but ate this) and I was able to eat it without it upsetting my stomach (I am 13 weeks pregnant)! I took some of the leftovers today to work and it reheated very well. The only change I made was to use evaporated milk in place of the whole milk since I was already opening a can for another recipe. This is defintely something I will make again!! Great recipe!!!! Read More
(11)
Rating: 3 stars
10/30/2003
This dish has very goos flavor and is pretty easy to make. However it is a bit greasy and you need to let it stand for a short time. Read More
(9)