This Parmesan Onion Pie is a comforting, savory dish that transforms simple onions into a rich, flavorful centerpiece. The recipe features two distinct onion preparations: wedges that are lightly browned for texture, and sliced onions that are slowly sauted with thyme to achieve a soft, sweet caramelization. These are bound together with a thickened butter and flour mixture and topped with generous amounts of grated Parmesan cheese. Baked in a flaky pie crust until golden and bubbly, it offers a satisfying contrast of textures and deep, aromatic flavors. While the source tags it as a dessert, this is truly a hearty savory pie perfect for a light supper or a unique appetizer when paired with a fresh green salad. Its an elegant yet easy dish that brings rustic home-style cooking to your table.
Parmesan Onion Pie – Country Living
Description
This Parmesan Onion Pie is a comforting, savory dish that transforms simple onions into a rich, flavorful centerpiece. The recipe features two distinct onion preparations: wedges that are lightly browned for texture, and sliced onions that are slowly sauted with thyme to achieve a soft, sweet caramelization. These are bound together with a thickened butter and flour mixture and topped with generous amounts of grated Parmesan cheese. Baked in a flaky pie crust until golden and bubbly, it offers a satisfying contrast of textures and deep, aromatic flavors. While the source tags it as a dessert, this is truly a hearty savory pie perfect for a light supper or a unique appetizer when paired with a fresh green salad. Its an elegant yet easy dish that brings rustic home-style cooking to your table.Ingredients
Directions
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Preheat oven to 400F (200C).
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Line the unbaked 9-inch piecrust with a sheet of aluminum foil and fill with uncooked dried beans or pie weights.
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Bake the crust for 10 minutes, then remove the foil and beans and bake for 5 minutes longer until lightly set.
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Meanwhile, heat olive oil in a large skillet over medium heat.
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Add onion wedges (cut from the 1 lb white onions) and cook, stirring gently to keep wedges intact, until lightly browned, about 5 minutes.
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Transfer the browned onion wedges to a bowl and set aside.
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Add butter to the same skillet and melt over medium heat.
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Add the sliced yellow onions (2 lbs) and saut for 5 minutes or just until wilted.
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Stir in thyme, salt, and pepper.
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Reduce heat to low, cover, and cook onions for 10 minutes, stirring occasionally, until tender.
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Stir flour into the cooked onion slices until well mixed to form a roube.
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Stir in water and cook the onion mixture, stirring constantly, until thickened.
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Remove the skillet from heat.
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Spoon the thickened onion mixture into the partially baked piecrust.
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Sprinkle half of the grated Parmesan cheese over the onion mixture.
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Top with the reserved browned onion wedges and sprinkle with the remaining Parmesan cheese.
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Bake the pie for 35 minutes or until the crust is golden brown and the onions are browned on top.
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Cut into wedges and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 144.8kcal
- % Daily Value *
- Total Fat 11.4g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 1.9g8%
- Sugars 4.8g
- Protein 1.2g3%
* 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
Serving Suggestion: Add a tomato and mixed greens salad and a fruit dessert to this savory pie to make a delightful supper.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crust crispiness.
Ingredient Note: The recipe calls for two types of onions: white onions for the wedges (for texture) and yellow onions for the slices (for sweetness and bulk).
