Recipe by Cassandra's Kitchen
Perfect for rainy (or snowy) days, when you can get up and get a plate of seconds easily. I make a two-crust pie, but most recipes for onion pie use just a bottom-crust. I use a shortening-based pie dough, which I think lets the flavor of the onions take center stage; though, a butter crust would certainly compliment the onions nicely. I've seen some recipes that call for bacon, and of course; bacon is just plain good. I think my recipe is pretty basic, so I look forward to seeing reviews with modifications. Enjoy!
Two-layer 9-inch pie dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1⁄2 cup water
- 3 tablespoons butter
- 3 cups thinly sliced yellow onions
- 2 garlic cloves
- 3 eggs, slightly beaten
- 1 1⁄2 cups sharp cheddar cheese
- 2 teaspoons mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄8 cup flour
- 1 (8 ounce) can cream of mushroom soup
- 1⁄2 cup milk
Directions See How It's Made
- Prepare the pie crust in advance, hopefully overnight. I chilled the dough for 4 hours and it wasn't ready, so I made the dish the following evening. The dough cooperated much better the second night.
- In a large bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water slowly until mixture forms a ball. Only use as much as you need. Wrap in plastic, and refrigerate overnight, or at least 4-5 hours.
- Roll out one of the balls of dough on counter. Set in 9" pie pan and refrigerate until needed.
- Saute onions in butter, salt and pepper until tender, not brown. Spread over bottom layer pastry. Sprinkle with cheese.
- Blend all remaining ingredients together. Pour over onions and cheese.
- Take out the second ball of dough and roll it out for top crust. Be sure to cut slits for venting and secure the top to the bottom by pinching the edges, or use the tongs of a fork to press the top and bottom together.
- Bake at 350 degrees for 45-60 minutes.
- Cool 20 minutes and serve.