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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
Instructions
- Parboil. Parboil the whole onions and let them cool.
- Coat. Season the flour with salt and pepper. Slice the onions and dip them in the flour.
- 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.
- Bake. Bake at 425°F for 40 minutes.
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