Onion Pie – delicious, probably a little nutritious, and a great way to use a lot of onions if you have them. How to cook with the little ones underfoot? Have them help, of course! (Or, in the case of Little Guy, roll around on the floor and drool on spatulas). I got this recipe out of “The Cook’s Book,” a cookbook from the lovely Genesee Country Village and Museum.
I didn’t actually have half the ingredients today, though, so I did what moms on a budget do best: improvise. An aging jar of alfredo sauce substituted for the missing cream and eggs, and Italian bread crumbs substituted for the top crust I didn’t have enough butter/lard/shortening for. The result was quite serviceable. I wouldn’t say it is Little Girl’s favorite, but house rules are “eat dinner or go hungry” so it did get eaten.
My question: when is a child old enough to use a real knife? Mine obviously aren’t there yet, whenever it is.
Anyway, here’s my edited recipe:
4 Tbs butter, because it is delicious. Use oil if you have to take all the joy out of life.
3 lbs onions, peeled and sliced thin.
1 jar (14 oz, more or less) Alfredo sauce, salt and pepper
Italian Bread crumbs and one pie crust, or two pie crusts.
Sautee the onions in butter until they are soft and start to brown. Mix in the jar of Alfredo sauce and season to taste. Pour into pie crust, cover with another pie crust or bread crumbs (or you could try both. Why not?) and bake for 1 hour at 350 or until it looks done/you can’t wait anymore. Serve with crumbled bacon and cheese for some good old-fashioned saturated fat deliciousness.
(To make a bottom crust, I cut 1/4 cup unsalted butter into very small pieces in the pie pan. Then I smooshed it with about 2 c flour with my fingers until it looked like cornmeal, sprinkled on 6 Tbsp of very cold water, mixed slightly and pressed it into the pan. Less dishes to wash!)