{"id":109519,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/onion-pie\/"},"modified":"2024-09-06T21:36:34","modified_gmt":"2024-09-07T02:36:34","slug":"onion-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/onion-pie\/","title":{"rendered":"Onion Pie"},"content":{"rendered":"<p>This onion pie is as simple as can be. This fits the bill beautifully if you need a low-effort side dish (or even a main dish). All you have to do is saute onions and mix ingredients together before pouring them into a pan and baking them. The resulting <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/frittatas\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/frittatas\/\" data-module=\"content engagement\" data-position=\"embedded links\">frittata<\/a>-like pie stores well too. Plus it tastes great warm or cold.<\/p>\n<p>This is a suitable dish for sweet onion season; if you&#8217;ve got onions like Vidalias sitting around and waiting to be used in something that isn&#8217;t a salad, this onion pie is a great choice.<\/p>\n<h2>Onion Pie Ingredients<\/h2>\n<ul>\n<li><strong>Onions:<\/strong> Sweet or Vidalia onions would work wonderfully here.<\/li>\n<li><strong>Eggs:<\/strong> Use large eggs, not medium or <a href=\"https:\/\/www.tasteofhome.com\/article\/jumbo-and-large-eggs\/\" data-name=\"www.tasteofhome.com\/article\/jumbo-and-large-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">jumbo<\/a>.<\/li>\n<li><strong>Soft breadcrumbs:<\/strong> These help bulk up the pie and give the filling some more structure. The breadcrumbs need to be soft, not toasted and crunchy.<\/li>\n<li><strong>Parmesan cheese:<\/strong> Parmesan provides an umami taste and savory dimension that makes flavors seem fuller and more complete.<\/li>\n<li><strong>Fresh parsley:<\/strong> Flat-leaf or Italian parsley would look very nice here; the flat, green leaves create little pops of color among the yellowish eggs and pale onions.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the onions<\/h3>\n<p>Add some oil to a large skillet and saute the onions until they&#8217;re soft but not yet brown. Drain the onions.<\/p>\n<h3>Step 2: Mix the unbaked pie filling<\/h3>\n<p>Whisk the eggs in a large bowl and add the breadcrumbs, cheese and parsley. Stir in the onions and make sure all the ingredients are combined.<\/p>\n<h3>Step 2: Bake that pie<\/h3>\n<p>Grease a 10-inch pie plate. Pour the mixture into the pie plate and bake at 350\u00b0F for about 35 to 40 minutes. A knife inserted in the center of the pie should come out clean.<\/p>\n<h2>Onion Pie Variations<\/h2>\n<ul>\n<li><strong>Bake this in a pie shell or cracker crust:<\/strong> This recipe makes a crustless pie. Although, if you want you can bake this in a pie crust or cracker crust. Use <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">saltine-style crackers<\/a>, pretzels or even chopped nuts to give this onion pie a crust.<\/li>\n<\/ul>\n<h2>How to Store Onion Pie<\/h2>\n<p>Place leftover onion pie in an airtight container and store it in the refrigerator for up to four days. You can eat the leftovers cold or heat them up in the microwave.<\/p>\n<h3>Can you freeze an onion pie?<\/h3>\n<p>Yes! Make sure to cut up the onion pie first. Wrap the cooled slices in freezer-safe wrap and place those in a freezer-safe container. Let it thaw partially in the refrigerator overnight when you want to eat a slice. Remove any wrapping and warm the slice in a low oven at 275\u00b0. The interior of the slice needs to reach 165\u00b0. Eat the slices within three months.<\/p>\n<h2>Onion Pie Tips<\/h2>\n<h3>How do you make soft bread crumbs?<\/h3>\n<p>You can make soft bread crumbs at home if you have a blender or food processor. Tear up slices of bread and place the pieces into a blender or food processor. Pulse until the bread has been turned into soft crumbs. Each slice of bread should produce 1\/2 cup to 3\/4 cup crumbs depending on the size and thickness of the slice.<\/p>\n<h3>Can you mix onion types in this recipe?<\/h3>\n<p>It&#8217;s better to choose <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">one type of onion<\/a> and stick with that for the entire recipe. Onions differ not only in color but in taste. So using one type of onion means the pie will have a more consistent onion flavor. For example, mixing a peppery red onion with a sweeter Vidalia onion could produce a pie with a much sharper taste in some bites than in others.<\/p>\n<h3>Does the Parmesan have to be freshly grated?<\/h3>\n<p>It&#8217;s better to use freshly grated Parmesan. The pre-grated\/shredded stuff can contain additives that make the cheese more resistant to melting. Plus, if you buy fresh cheese and not the bottled version you can search for authentic <a href=\"https:\/\/www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\/\" data-name=\"www.tasteofhome.com\/article\/parmigiano-reggiano-vs-parmesan\/\" data-module=\"content engagement\" data-position=\"embedded links\">Parmigiano Reggiano<\/a> cheese. This will give the pie a more robust flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Onion pie is as simple as it sounds. This frittata-like dish combines eggs, onions, breadcrumbs and cheese. It&#8217;s a delicious choice for any meal.<\/p>\n","protected":false},"author":7061,"featured_media":2066332,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,305883,304423,304328,305487,304430,304338,303966,304988,304408,304368,303887,306848,305024,304268,307698,303991,324623,304243,304313,304150,303883,304468,305933,307614,305031],"categories-v2":[308500,309439,311532,308821,308988,308984,308481,310796,308830,308992,308495,308935,308813,308745,308478,309603,308965,259483,310669,308515,309177,309586,308313,309434,308476,308875,311631,310591,308975],"coauthors":[343419],"recommended_recipes":[{"post_title":"Apple Pie","post_link":"\/recipes\/apple-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHAS24_6086_DR_03_19_4b.jpg"},{"post_title":"Onion Meat Loaf","post_link":"\/recipes\/onion-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Onion-Meat-Loaf_EXPS_FT23_27246_EC_111423_3.jpg"},{"post_title":"Tomato Pie","post_link":"\/recipes\/tomato-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tomato-Pie_EXPS_FT20_168011_F_1008_1-4.jpg"},{"post_title":"Onion Mashed Potatoes","post_link":"\/recipes\/onion-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Onion-Mashed-Potatoes_EXPS_TOHD24_12233_AbbeyLittlejohn_06.jpg"},{"post_title":"French Meat and Vegetable Pie","post_link":"\/recipes\/french-meat-and-vegetable-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/French-Meat-and-Vegetable-Pie_EXPS_GBBZ19_5913_E11_27_11b.jpg"},{"post_title":"Pumpkin Pie","post_link":"\/recipes\/traditional-pumpkin-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Traditional-Pumpkin-Pie_EXPS_FT23_9287_JR_0907_9.jpg"},{"post_title":"French Onion Casserole","post_link":"\/recipes\/french-onion-casserole\/","post_image":"\/wp-content\/uploads\/2024\/08\/French-Onion-Casserole_TOHD24_40077_NicolePerry-4_EXPS-scaled.jpg"},{"post_title":"Sweet Onion Pie","post_link":"\/recipes\/sweet-onion-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps30362_LR153742D09_11_2b.jpg"},{"post_title":"Tomato Bacon Pie","post_link":"\/recipes\/tomato-bacon-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18388_QC10251B02_27_2b.jpg"},{"post_title":"Tomato Onion Pie","post_link":"\/recipes\/tomato-onion-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25691_TH10603D49.jpg"},{"post_title":"Amish Onion Cake","post_link":"\/recipes\/amish-onion-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Amish-Onion-Cake_EXPS_WRSM17_21301_D03_21_1bV2.jpg"},{"post_title":"French Onion Shepherd's Pie","post_link":"\/recipes\/french-onion-shepherd-s-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/French-Onion-Shepherd-s-Pie_EXPS_9x13BZ20_118407_C10_01_3b.jpg"},{"post_title":"Onion Fried Chicken","post_link":"\/recipes\/onion-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27888_CFT862013D22.jpg"},{"post_title":"Contest-Winning Onion Pie","post_link":"\/recipes\/contest-winning-onion-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps18909_C10246D49D.jpg"},{"post_title":"Mushroom & Leek Pie","post_link":"\/recipes\/mushroom-leek-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps187327_TH153340D20_03_3b.jpg"},{"post_title":"Cheeseburger Pie","post_link":"\/recipes\/cheeseburger-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheeseburger-Pie_EXPS_FT21_13668_F_0521_1.jpg"},{"post_title":"Onion Cake","post_link":"\/recipes\/onion-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4114_RM1396C45-1.jpg"},{"post_title":"Steak and Onion Pie","post_link":"\/recipes\/steak-and-onion-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3771_CX1405C47D-1.jpg"},{"post_title":"Sausage Pie","post_link":"\/recipes\/sausage-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps847_MBM1450751D29A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Onion-Pie_EXPS_TOHD24_4046_MelissaPatterson_15.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/onion-pie\/","name":"Onion Pie","datePublished":"2018-01-01","dateModified":"2024-09-06","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Onion-Pie_EXPS_TOHD24_4046_MelissaPatterson_15.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Onion pie is as simple as it sounds. This frittata-like dish combines eggs, onions, breadcrumbs and cheese. It's a delicious choice for any meal.","recipeIngredient":["6 to 8 medium onions, thinly sliced","2 tablespoons canola oil","6 large eggs","1 cup soft bread crumbs","1\/2 cup grated Parmesan cheese","1\/2 cup minced fresh parsley"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the onions","text":"Add some oil to a large skillet and saute the onions until they're soft but not yet brown. Drain the onions."},{"@type":"HowToStep","name":"Mix the unbaked pie filling","text":"Whisk the eggs in a large bowl and add the breadcrumbs, cheese and parsley. Stir in the onions and make sure all the ingredients are combined."},{"@type":"HowToStep","name":"Bake that pie","text":"Grease a 10-inch pie plate. Pour the mixture into the pie plate and bake at 350\u00b0F for about 35 to 40 minutes. A knife inserted in the center of the pie should come out clean."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 170 calories","fatContent":"9g fat (3g saturated fat)","cholesterolContent":"163mg cholesterol","sodiumContent":"176mg sodium","carbohydrateContent":"14g carbohydrate (8g sugars","fiberContent":"3g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.923077,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rob913"},"reviewBody":"<p>As strange as it seems, this is an excellent recipe. We made it per the directions, except for the addition of some grated cheddar cheese that we put on in the last 10 minutes of baking.<\/p><p>This recipe is a keeper. Plan on serving it to guests. My wife will bring an onion pie to a bridge potluck tomorrow. Hint\u2026 A mandoline makes quick work of thin slicing 7-8 onions\u2026  BTW, we used plain old yellow onions.  They work great.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ilene"},"reviewBody":"Just tried this.  So delicious!  I halved the recipe and baked it in a small cast iron skillet.  I added 2 cloves of minced garlic to the onions and used Herbes de Provence instead of parsley.   Added extra cheese at the end sprinkled over the top.  Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lizdy"},"reviewBody":"I've made this twice now for family get togethers and it was a hit both times.  The first time  the only change I made was omitting the parsley because we were out.The 2nd time, still omitted parsley, but I used  3 tbs of butter instead of  2 tbs canola oil and also salted the onions lightly to taste while cooking them in the pan before adding to egg mixture, and then sprinkled Parmesan cheese over the top of the whole mixture just before placing it in the oven.  We liked it even more this time and no left overs! Even my couple of kids who think they don't like onions came back for seconds. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarciaBrooker"},"reviewBody":"I used sweet onions and added some fresh rosemary to them while cooking them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RachaelStadterman"},"reviewBody":"Five Stars!  I wasn't sure I'd like this (so many onions) but put together with the other ingredients and baked.. YUM.. and easy to make as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ArleenCooper"},"reviewBody":"I absolutely LOVE (raw) onions...not so much cooked onions; however, I wanted to try this and my husband and I decided this is a KEEPER!!  We had it as a side with steak and I had 2 pieces (and less steak--cut the steak up for our Golden).  Easy and delicious!  THANK YOU!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KookieB"},"reviewBody":"Easy and very tasty! First time making just as recipe states. Served with a green salad","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nelda h. till"},"reviewBody":"My husband and I both really like this onion pie.  Hope to make it often.  It was so easy to half the recipe for the two of us.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DonnaMcTaggart"},"reviewBody":"Good use of onions before they go soft or bad. Followed Lizdy's suggestions of using butter and salt. Used dried parsley but could have used some kind of spice to kick it up a notch so will experiment next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hanson13nd"},"reviewBody":"Just Made Tonight, they L aught when i said what I was Making, But Everyone liked and Finished it.  Best Onion Pie I've ever had.   Was Out of Fresh Parsley so Used Dried Equivalent 2 TBSP   1 TSP of Regular Dried Parsley","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rockamama"},"reviewBody":"Delicious and economical!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CollyJackson"},"reviewBody":"I've been looking for an onion pie recipe for quite a while now.  I bought Sweetie brand onions & used them for this recipe.  So sweet & so delicious.  Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4046","romance_copy_dek":"Onion pie is as simple as it sounds. This frittata-like dish combines eggs, onions, breadcrumbs and cheese. It's a delicious choice for any meal.","enhanced_recipe_title":"Onion Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 to 8 medium onions, thinly sliced","IngredientText":"6 to 8 medium onions, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large eggs","IngredientText":"6 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup soft bread crumbs","IngredientText":"1 cup soft bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup minced fresh parsley","IngredientText":"1\/2 cup minced fresh parsley"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Onion-Pie_EXPS_TOHD24_4046_MelissaPatterson_15.jpg","RecipeId":4046,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Onion Pie Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Onion-Pie_EXPS_TOHD24_4046_MelissaPatterson_15.jpg","ContributorId":null,"Firstname":"Mary","Lastname":"West","City":"Marstons Mills","StateDescription":"Massachusetts","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. 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It's especially good with roast beef. \u2014Mary West, Marstons Mills, Massachusetts","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. ","SequenceNo":1},{"Direction":"   Place in a greased 10-in. pie plate. 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