Cheese and Onion Pie

Parboiled onions sliced, dredged in seasoned flour and baked in a pie shell under grated Cheddar and a little milk at 425°F. Great with Vidalia onions.

VegetarianNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Cheese and onion pie with a browned top and a slice cut out showing the onion filling
  • Prep 20 min
  • Cook 40 min
  • Total 1 hr

Updated

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Sandra Mills's Cheese and Onion Pie is a simple, savory tart. Small onions are parboiled, sliced, dipped in seasoned flour and spread in an unbaked pie shell, then covered with grated Cheddar and a splash of milk and baked until golden.

In her words, this is great made with Vidalia onions!

Ingredients

  • 1 unbaked 8-inch pie shell
  • 3 small onions
  • 1/2 cup flour
  • Salt and pepper to taste
  • 4 ounces of cheddar cheese
  • 2 tablespoons milk

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Parboil. Parboil the whole onions and let them cool.
  2. Coat. Season the flour with salt and pepper. Slice the onions and dip them in the flour.
  3. Fill. Spread the onions over the bottom of the pie shell. Grate the cheese and sprinkle it over the onions. Pour the milk over the top.
  4. Bake. Bake at 425°F for 40 minutes.

VegetarianNo added sugar

Tips

  • Sweet onions such as Vidalias are especially good here, as Sandra notes.
  • Serve warm in wedges as a side or a light lunch.

More vegetables and side dishes

All vegetables and side dishes | All recipes | Cooking guide and safe temperatures