Perfectly caramelized onions make up thesavory filling inside this appetizer ‘pie’ with an appealinglattice-top.
Recipe: Onion Pie
5 large sweet onions, thinly sliced
Saute onion in butter in a large skilletover low heat for 45 minutes to an hour or until golden in color.Stir in salt and pepper.
Unfold 1 pie crust, and roll to pressout fold lines. Place on a lightly greased baking sheet; rollto a 13-inch circle.
Spoon onion mixture onto piecrust, leavinga 1-inch border; lightly brush border with water.
Roll remaining pie crust to press outfold lines; cut into 1/2-inch strips. Arrange in a lattice designover filling; fold edges up over lattice, pressing to seal. Placeolives in some of lattice openings.
Bake at 375°F (190°C) on loweroven rack for 25 to 30 minutes or until golden brown. Serve warmor room temperature.
2 tablespoons butter or margarine
Salt and freshly ground pepper to taste
1 (15-ounce) package refrigerated pie crusts (or your own pastryrecipe)
Pimiento-stuffed olives for garnish
Makes 8 to 10 appetizer servings.
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