How to Make Onion Pie

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.

The Best Way to Use 3 Lbs of Onions

Onion pie makes a nice warm dinner on a cold day.

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.

Little Girl Peeling Onions

Little Girl is an onion peeling machine. Many hands make light work!

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!)

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4 thoughts on “How to Make Onion Pie

  1. Sounds like a very different kind of food. What do it taste like and does it serve for an entire meal? What would be your advice on using different kinds of onions or scaling it down?

    • For our family of 3 who eat solid foods, it fed us as an entree for two meals. I use cheap cooking onions; I would think that other kinds of onions would work as well and contribute different flavors. The taste is very mild and a little sweet, since the onions cook for so long. The texture is rather creamy. I don’t see any reason why you couldn’t scale it down, if you were making a personal pie. My 8″ pie plate was filled by 3 lbs of onions with no extra. They cook down so much that I would think 1.5 lbs would probably make a 4″ pot pie.

  2. Maria Montessori would put the little lady right on the cusp of being old enough to weld a real paring knife. K used one for the first time this year to help slice a zucchini. I helped him cut the zucchini into circles and he changed the circles into moons by himself. Of course that was before S became mobile. He hasn’t touched a knife since. Maybe some evening when Papa can distract my little guy we’ll try out on cutting again.

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