Sweet & Savory Onion Pie

Day PartLunch
Menu PartEntree

The longer onions are sautéed, the sweeter they become, as their sugars start to caramelize. Together with eggs, cheese and Canadian bacon, the caramelized onions form the filling for this pie, which can be served throughout the day, going from breakfast to brunch, lunch and dinner. Although the finished recipe closely resembles a quiche in appearance, it still can qualify as a menu star on Pi Day.


5 cups thinly sliced yellow onions
1 tbsp. olive oil
1/2 cup Canadian bacon, diced
1 cup nonfat Swiss cheese, grated
1 tbsp. sugar
1 tbps. all-purpose flour
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
2 eggs plus 1 egg white, slightly beaten
1/4 cup 2% milk
1 unbaked 9-inch pie shell
Red onion slices sautéed with rosemary, for garnish


1. Preheat oven to 425 F.  In large skillet over medium heat, heat olive oil. Sauté onions in hot oil until tender, translucent and caramelized, stirring frequently. Stir in Canadian bacon and grated cheese.
2. In a separate bowl, combine sugar, flour, salt, cayenne, black pepper and nutmeg.  Whisk in slightly beaten eggs and milk until blended.
3. Spoon sautéed onion, ham, and cheese into a pie shell; pour milk and egg mixture over onions. Bake in preheated oven for 35 minutes or until custard sets and top is golden brown.
4. Serve warm, garnished with rosemary red onions.

Photo courtesy of the National Onion Association

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