Old-Fashioned Onion Pie Recipe – Backyard Poultry

by Cappy Tosetti

Enjoy a slice of old-fashioned onion pie with a unique twist for lunch or dinner.

Serving something different for lunch or dinner will bring smiles and rave reviews, especially if the main course is made with onions, eggs, and cheese.

For centuries, the pungent onion has been an inexpensive and plentiful vegetable that adds flavor and nutrition to a variety of dishes. Raw or cooked, onions are a culinary favorite in everything from sandwiches to savory soups and stews.

We know versions of savory onion pies and tarts were consumed in ancient Egypt, due to the discovery of hieroglyphs etched on the walls of tombs. Ancient Greeks and Romans also enjoyed encasing the onion in dough.

Long ago, in Britain, meat and vegetable pasties were a mainstay for miners and farm workers in Cornwall, England, providing an easy-to-carry and nutritious meal that could be carried in pockets or satchels. Other European and Scandinavian countries created their own versions of savory pies and individual pasties. When meat was scarce or too costly, they sliced and diced onions and other tasty vegetables from the garden.

Historic recipes from 18th-century Colonial Williamsburg in the United States featured a deep-dish pie made with sliced Yukon Gold potatoes, Granny Smith apples, and yellow onions. Instead of a traditional custard filling, the eggs in this recipe were boiled and sliced. Everything was layered with a sprinkling of grated nutmeg, Kosher salt, freshly cracked pepper, and mace, and topped with bits of butter.

Like most creations from kitchens around the world, different ingredients and preparations go into each regional dish, depending on the cook, the season, and available resources. It’s a culinary adventure that delights the palate and brings people together to share a meal at the table.

Here’s a recipe that calls for sweet onions, such as Vidalia, Walla Walla, Maui, or Texas Sweets. They have a sweet flavor due to a high sugar content, making each variety ideal for sauteing and caramelizing.

They lack the sharp, astringent taste of white, yellow, and other onions, and mature in color from white to yellow, often having a flattened or squashed appearance. They’re more perishable than other varieties and should be stored in the refrigerator. Wrap each bulb individually in paper towels, and place them in the crisper to absorb moisture.

Sweet onions are typically available from late March to early September. However, there’s a way to tame the stronger taste of yellow and white varieties with a quick fix before preparing a pie. A simple soak helps neutralize the strong, pungent taste. Slice the onions and place them in a bowl of cold water for 10 to 15 minutes. Some cooks add ice cubes and a splash of vinegar or lemon juice. Strain and pat the slices thoroughly until dry. They’re ready for the recipe.

No more tears! There are countless home remedies for slicing onions without crying, including chilling them to suppress the scattering of certain sulfur-containing compounds in the bulb that wreak havoc on one’s eyes. Whatever works! The good news is that sweet onions have less sulfur than other varieties, resulting in less pungency.

A bit of trivia about garden-variety onions: there are about 900 species, making it one of the largest groups of plants in the world. It’s a hardy group of the Allium genus, consisting of cultivated onions and scallions, shallots, leeks, garlic, and chives.

For centuries, onions have helped predict the weather in England. Thin skins meant a mild season was on the way, while thick skins indicated it was time to get out the snow shovel.

Onion skin, very thin.
Mild winter’s coming in.
Onion skin, thick and tough.
Coming winter cold and rough!

Sweet Onion Pie Recipe

Ingredients

• 1 deep-dish frozen pie crust (do not thaw) or a homemade pie shell
• 2 cups thinly sliced sweet, yellow, or white onion
• 5 large eggs
• 1/2 cup whole milk
• 1/2 cup cream (optional: omit the cream and use whole milk)
• 1 teaspoon sea or kosher salt
• (optional: use onion salt instead)
• 1/2 teaspoon freshly cracked black pepper
• 1 heaping cup shredded sharp white cheddar cheese or other varieties, such as Gruyere, Swiss, or British Lancashire)
• 1 tablespoon prepared yellow or dijon mustard
• 1 tablespoon chives (optional)
• Crumbled cooked bacon can also be added.

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Peel and slice the onions 1/8-inch thickness. Using a mandoline slicer helps with uniformity. You can cut the slices in halves, leaving some whole for the top of the pie.
3. Gently whisk the eggs.
4. Whisk in the milk and cream.
5. Whisk in the mustard.
6. Season with salt and pepper.
7. Spread and layer the cheese and onion slices in the pie crust, leaving the whole slices for the top layer.
8. Pour the egg and milk or cream mixture over the cheese and onions. Arrange the whole onion slices on top.
9. Place the pie on a baking sheet.
10. Bake for 55 to 60 minutes, depending on the oven.
11. The pie will rise and become golden brown. If your oven bakes unevenly, rotate the pie halfway through the baking cycle.
12. Let cool and serve warm with a dollop of sour cream and a sprinkle of fresh chives. It can also be served at room temperature.
13. Cover and refrigerate any leftovers. The pie reheats nicely in a low-temperature oven or in the microwave.
14. Some folks like to make a cracker crust using Ritz® or other salty varieties.

Cracker Crust Recipe

Ingredients

• 1-1/2 cups buttery crushed crackers
• 6 tablespoons melted butter
• 2 tablespoons white sugar
• (Increase ingredients, depending on size of pie pan.)

Instructions

1. Preheat oven to 175 degrees F.
2. Combine cracker crumbs, melted butter, and sugar in mixing bowl.
3. Stir together until evenly incorporated.
4. Pour cracker mixture into pie pan or ovenproof dish. Press evenly over the bottom and up the sides of the pan or dish.
5. Bake in the oven until golden brown — from 8 to 10 minutes.
6. Let cool before adding the filling.
   The combination of onions and eggs in a savory pie is a delicious and creamy custard creation full of flavor and goodness. It partners nicely with a tossed green salad for lunch and dinner or served for breakfast and brunch with a side of bacon or sausage. Whatever the occasion, this unique dish will have family and friends asking for more.
   Bon Appetit!

Cappy Tosetti lives in Asheville, North Carolina, with her three rescue dogs who help her with Happy With Cappy Pet Sitting. She’s putting things in motion to someday crisscross the country in a vintage travel trailer visiting draft horse and goat farms. cappyt@att.net

Originally published in the October/November 2024 issue of Backyard Poultry and regularly vetted for accuracy.