Special Onion and Bacon Pie

READY IN: 1hr 15mins
Recipe by Derf

Main dish lushious onion pie, serve with a nice crisp salad. Or cut 8 pieces for a side dish with a roast and boiled buttered carrots and celery

Top Review by Deborah1

My DH thought it was "Wonderful", a 5. I thought it was okay, a 3. So we compromised on a 4. I had only six medium onions, but that was way more than enough. If I had used 10, I would never have been able to get them in the crust, and yes, I cooked them down until all the moisture was evaporated and I used a 9-inch deep dish crust. I also substituted 6 half slices of bacon placed on top like spokes on a wheel. I just thought it was a little heavy and bland. I will definitely try again. I will use the 10 onions you called for, cook them down as I did this time, but then add a splash of sherry and continue to cook until carmelized. I love the sherry and onion combo-you can't go wrong with it. I would also add finely chopped and cooked bacon to the mixture, instead of placing on top. Just to add that depth of flavor throughout. I would not change the recipe's proportions, I would just make as 2 pies instead of one.

Ingredients Nutrition

Directions

  1. Melt butter in frypan.
  2. Add the onions.
  3. Stir and cook over low heat until they are clear.
  4. Cool the onions well.
  5. In a sauce pan, combine and heat slowly until blended.
  6. 3 eggs,sour cream,sherry,salt and pepper, parsley and celery seed.
  7. Stir the mixture into the onions.
  8. Brush the bottom of the pie shell with the egg white.
  9. Pour the onion mixture into the pie shell.
  10. Place the bacon pieces evenly over the top of the onions.
  11. Start the pie in a hot preheated oven, 450 degrees, bake for 10 minutes.
  12. Reduce the heat to 300 degrees and bake a further 30 minutes or until the bacon is crisp and the pastry edges are light brown.
  13. Serve very hot.

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