Onion Pie

When life serves you onions, make onion pie.

Actually, it was something more like this. When the hubs purchases 10 pounds of Vidalia onions from a work fundraiser, make onion pie…and roasted onions…and Vidalia onion salad dressing…and it continues on from there.

This onion pie was indeed delectable. I have yet to test this theory but I am nearly positive we could try this recipe with other vegetables too such as zucchini, yellow squash, eggplant, spinach and tomatoes. I fully intend to try some of these ulterior options once I am no longer up to my eyeballs in onions {tears}.

the recipe {verbatim}
  • 2 med size onions
  • ½ cup margarine (1 stick)
  • 2 pkg saltine crackers, crushed
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, well beaten
  • cheddar cheese, grated

Preheat oven to 350°.  Butter baking dish. Cover bottom of dish with crushed saltines. Press down. Melt margarine; pour ¼ cup over crackers. Slice onions and separate into rings. Sauté onion rings in balance of margarine. (Use more or less onion, according to personal taste.) Place sautéed onions and balance of margarine over crumbs. Mix flour (plain), salt and milk, adding milk slowly to make a paste. Add well beaten eggs. Pour over onions. Grate cheese over the top. The more cheese, the better. Bake 30 minutes. Good hot or cold. Scrumptious with barbequed steak!

creative license
  • Used a 9 by 9 square baking dish.
  • Sliced 3 medium onions, rather than 2. When you are sweating over what to do with 10 pounds of onions, the more the merrier.
  • Used ¼ cup melted butter plus 1 tablespoon lard, rather than margarine. Poured melted butter over the cracker crumbs. Used lard when sauteeing onions.
  • Added 1 teaspoon Italian seasoning to the milk mixture.
  • Sprinkled smoked paprika over grated cheddar cheese.



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