Mom's Onion Pie

January 23, 2016
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Mom's Onion Pie

Author Notes: I have been reading pie recipes for some 50 years and I have never seen another like this! My Mom learned it in 1949 from a CA. friend who had written an early cookbook called How to Cook for a Wolf. We always had Onion Pie when we had roast beef because the sour cream custard , caramelized onions and sherry - were such a perfect accompaniment to the simple roast. For me, Onion Pie was the Entree, and the roast beef was the Side!LE BEC FIN

Serves: 4-8

  • single crusted 8-9" whole wheat pie shell, Pre-baked/blind baked til lightly browned.
  • 2 packed cups thinly sliced yellow onion rings
  • kosher Salt and fresh coarsely ground Pepper
  • 4 Tablespoons unsalted butter
  • 1 cup dry cocktail sherry (Taylor-level, nothing fancy)
  • 3 Tablespoons AP flour
  • 2 large egg yolks
  • 8 ounces sour cream( not watery)
  1. Pre-bake/blind bake your pie crust til lightly browned. Meanwhile, S&P the onions and saute in butter and sherry over very low heat for a long time til soft and caramelized. Transfer with fork, tongs or slotted spoon to pie shell.
  2. Whisk together sour cream , flour and egg yolks. Add pan juices and pour over onions in shell. Bake on sheet pan at 375 degrees F ~ 30 minutes til set and no longer liquidy- jiggly. Cool on a rack at least 1/2 hour before serving.

More Great Recipes: