Savoury Onion Pie
Skip the taters and go for the pie instead.
I’m a huge fan of all things savoury, and while onions are a cooking staple in my kitchen, they don’t typically take center stage. Enter the Savoury Onion Pie.
This dish hits all the warm notes you want with the use of fresh herbs— rosemary and thyme create a strong earthly flavour while chives let the sweetness of the onions shine through. Even better, this dish doesn’t come across as a quiche despite the number of eggs in it. I also used my sundried tomato focaccia for the fresh bread crumbs to layer the rustic flavours even further, but any fresh breadcrumbs will easily do.
My food processor took care of thin slicing the onions, and I’ll admit the amount it produced was a bit terrifying at first. Don’t worry, though. Those eye-watering rings will quickly reduce in size once you cook them down. And don’t forget to use those red onions — they really are the visual showstopper!
I pair this dish with things like a prime rib roast or my Black & Sweet Short Ribs recipe, but it definitely holds up well enough to stand on its own with a great house salad. — CFG
Ingredients:
4 med white onions, thinly sliced
2 med red onion, thinly sliced
2 tbsp olive oil
1 tsp ground sea salt
3 cloves of garlic, minced
6 large eggs
2 tbsp cream
1/2 tsp ground sea salt
1/4 tsp ground pepper
1 cup fresh bread crumbs
2/3 cup finely grated Parmesan cheese
1/8 cup fresh herbs
1/4 cup panko crumbs
Directions:
Thinly slice 6 medium onions. In a large skillet, add 2 tbsp of olive oil, 1 tsp of ground sea salt, and the sliced onions. Sauté on a medium-low heat until the onions are soft but not browned.
Add 3 minced garlic cloves to the onion mixture and continue cooking on low heat for 2 more minutes. Remove from heat, drain excess liquid, and transfer onion mixture to a large mixing bowl. Set aside.
In a medium mixing bowl whisk together 6 eggs with 2 tbsp of cream. Add in 1/2 tsp of ground sea salt and 1/4 tsp of ground pepper and mix. Stir in 1 cup of fresh bread crumbs, 2/3 cup of cheese, and 1/8 cup of fresh herbs of your choice to the mixture.
Next, add in the drained onions and mix until fully incorporated. Transfer the mixture to a well-greased 10” pie plate. Smooth the mixture until level and top with 1/4 cup of panko crumbs. Bake at 350° until a knife inserted in the center comes out clean, ~35-40 minutes.
Broil for 3-4 minutes to brown the crust/topping.
Serve and enjoy!
Notes:
I used my fresh sun-dried tomato focaccia for breadcrumbs and pulsed it in the food processor until it reached the desired size.
To change the flavours in this pie, play with the herbs, cheeses, and types of breads in the mixture.
Even before this hits the oven it’s gorgeous.
She’s a thing of beauty out of the oven, too!
