This savory onion pie is a comforting, rustic dish that transforms simple ingredients into a sophisticated side or light meal. Thinly sliced onions are gently sautéed until soft and sweet, then layered into a buttery pastry shell with melted Gruyère cheese. The heart of the dish is a luscious custard made from eggs, dry white wine, and heavy cream, seasoned with salt, pepper, and a hint of nutmeg. As it bakes, the filling sets into a tender, flavorful slice that balances the sharpness of the onions with the richness of the dairy. ItâÂÂs perfect for a cozy dinner party, a holiday buffet, or a hearty lunch. Serve warm or chilled for a refreshing twist on traditional quiche.
Onion Pie
Description
This savory onion pie is a comforting, rustic dish that transforms simple ingredients into a sophisticated side or light meal. Thinly sliced onions are gently saut&# 195;©ed until soft and sweet, then layered into a buttery pastry shell with melted Gruyère cheese. The heart of the dish is a luscious custard made from eggs, dry white wine, and heavy cream, seasoned with salt, pepper, and a hint of nutmeg. As it bakes, the filling sets into a tender, flavorful slice that balances the sharpness of the onions with the richness of the dairy. ItâÂÂs perfect for a cozy dinner party, a holiday buffet, or a hearty lunch. Serve warm or chilled for a refreshing twist on traditional quiche.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and sauté until soft and translucent, about 8-10 minutes. Remove from heat and set aside to cool slightly.
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In a mixing bowl, whisk together the eggs, dry white wine, heavy cream, salt, pepper, and nutmeg until well combined.
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Place the pie crust in a 9-inch pie dish. Spread half of the grated Gruyère cheese evenly over the bottom of the crust.
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Layer the sautéed onions evenly over the cheese.
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Top the onions with the remaining grated Gruyère cheese.
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Pour the egg and wine mixture evenly over the cheese and onions.
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Bake for 1 hour, or until a knife inserted into the center comes out clean and the top is golden brown.
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Allow to cool slightly before slicing. Serve warm or chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 573.0kcal
- % Daily Value *
- Total Fat 42.6g66%
- Saturated Fat 19.2g96%
- Cholesterol 806.1mg269%
- Sodium 5179.6mg216%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 1.0g4%
- Sugars 6.0g
- Protein 27.6g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentioned serving chilled, which works well for this pie as it firms up the custard, making it easier to slice. However, it is delicious served warm as well.
If you do not have Gruyère cheese, you can substitute with Swiss, Jarlsberg, or a mild cheddar for a different flavor profile.
Ensure the onions are cooled before adding them to the custard to prevent the eggs from scrambling prematurely during baking.
For a crispier crust, you can blind bake the pie shell for 10 minutes before adding the filling.
