Before they admitted it was my recipe for glazed turkey, I was unable to understand why so many people wanted to visit. The turkey is not stuffed by me. Instead, I prepare my own stuffing separately and present it to guests in a beautiful dish. It’s turkey time because it’s the holiday season. Gobble, gobble!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 16 |
| Yield: | 2 to 9 – inch pies |
Ingredients
- 6 Vidalia onions, thinly sliced
- 4 eggs, beaten
- 1 cup sour cream
- salt and pepper to taste
- ½ cup unsalted butter
- ¼ cup grated Parmesan cheese
- 1 pinch paprika
- 2 tablespoons hot sauce
- 2 (9 inch) pie shells, baked
- ½ cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
- In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
- Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 234 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Confusion with the recipe: Under Ingredients, it calls for 1/2 cup unsalted butter. In Step 2 of the Directions, it ways “cook onions in butter….” In Step 3, it says “…stir in onion juices, butter and cheese.” So should the 1/2 cup butter be split between the two directions or ??? I ended up using a “compromise” (a bit more than half in each step) and it turned out wonderfully! Thanks!
It was very good with one change. Next time I will not bake the pie shells first because they just get too brown and overcooked.
This is delicious! I carmelized the onions with brown sugar. I will definitely make this again.
I used Greek yogurt instead of sour cream, and forgot the hot sauce, and it was terrific.? There is an amazing natural sweetness, and it is very satisfying. Sort of like a less eggy quiche?
Oh this is good! I made it as written and I wouldn’t change anything. You can change up the cheese or add to it, but this is perfect for using up extra onions!
I purchased the 10 pound bag of onions from Costco. I was excited to make these two pies. I did enjoy the pie however following the recipe I had a fair amount of waste. I had 2 cups of raw onions that would not fit into my sauté pan even though it was large and had 2 cups of egg onion batter that would not fit into my pie shells. I would suggest editing the recipe by adding deep dish pie shells and provide a guidance of the number of cups of onions and change medium skillet to large.
Realized after I started it that I didn’t have any sour cream—too far to run to the store at that point, so I used Hellman’s mayo instead. Increased the amount of Parmesan by half, and this was one of the best dinners I’ve made in a long time!!!! Had a nice salad with it as suggested—perfect!!!!!
I cooked the onion pie (on 375 degrees) for 10 mins longer than the directions stated. It still did not have the brown color I wanted on top so I broiled it for a few minutes. It turned out great!
I thought this was very good.
Liked it very much. I cut the recipe in half, although if I had more onions, I could have frozen the second pie. Did not add hot sauce to the mix, but had it on the table in case anyone wanted to use it on their serving. I did add about a tablespoon of chopped sundried tomatoes, which was a great addition.
Made this for Thanksgiving. The whole family lived it!
I made this exactly how it is written but added crumbled, cooked bacon …… OUTSTANDING !
Have made this 3 or 4 times. I have cut back on the number of onions depending on their size. It’s an excellent recipe that is always a hit!
This was wonderful, comfort food. The house smelled divine. I added a 3 slices of cut-up bacon.
Will definitely make again as it was a family hit the first time. Based on suggestions from others, made the following changes: 3 eggs instead of 4, half the hot sauce, and tried one pie with a crust and one without. They were both great. And the onions did take more like 30 minutes. Ours were Walla Walla sweet onions.
I love this. I make it without the pie shells, and put it in a large glass baking dish. It’s one of my favorite things to make & eat, for breakfast, lunch, and dinner!
This was a real hit! I did use a bit more butter to sauté the onions and have some in the pie batter. Otherwise made EXACTLY as directed and it turned out great. It will be a regular of mine from now on. Don’t be afraid of it – does not taste too ‘oniony’ at all. I did not add hot sauce and it was great as it was.
Used cottage cheese instead of sour cream and also added swiss cheese along with the parm. Used only 3 eggs. Great!
Made to exact recipe, it was delicious.
Well, like most people, I altered the recipe a little bit – mostly based upon what I had on hand. I halved the recipe because I only had one deep dish pie shell. A 1/2tsp of sugar was added to the onions and butter while being sauteed. I used about a quarter cup of a bagged Mexican blend of cheeses in the onion and egg mixture along with a pinch of shredded swiss and shredded garlic cheddar cheese. I then topped the pie with a generous portion probably about a cup) of a shredded swiss and shredded garlic cheddar cheeses. It was fabulous and surprisingly not Weight Watcher’s unfriendly. I loved this dish and cannot wait to make it again.
I feel a little dishonest reviewing this recipe even though I altered both the cooking method as well as the ingredients. 1st, I pre cooked the pie shells for 15 minutes at 375, as I was a bit concerned about sogginess. 2nd and 3rd were ingredient adjustments – diced ham and 1/4 cup of shredded sharp cheddar cheese, as I had them leftover. I ended up with two amazing pies that I am sure did not need my adjustments. Absolutely delicious!! My 5 year old was arguing with me – with a mouthful of pie – that she doesn’t like onions, eggs or cheese. Hehehehe. Awesome.