When it comes to pies, most of us think about sweet treats filled with fruits or chocolate. But have you ever heard of an Onion Pie? Yes, you read that right – an Onion Pie! Not just any onion, but the sweet Walla-Walla onions. Today, I want to share with you a recipe that is very dear to me – Walla-Walla Onion Pie. This savory pie, originating from the Pacific Northwest, is a delightful blend of sweet onions, creamy filling and a flaky crust. It’s a perfect dish for a hearty meal or a picnic. What I love about this recipe is its simplicity. It doesn’t require any fancy ingredients, yet the result is absolutely delicious! The sweetness of the Walla-Walla onions, paired with the creaminess of the filling and the crunchiness of the crust, creates a symphony of flavors in your mouth. I also love the flexibility of this recipe. You can add in some bacon or ham to make it more hearty, or some herbs to give it a fresh twist. So, are you ready to explore this unusual yet delightful pie? Let’s get cooking!
Ingredients
- 4 sweet onions, thinly sliced
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 2 eggs
- 1 c. half and half
- 2 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- pinch of nutmeg
- 2 oz. Swiss cheese, grated
- chopped parsley (garnish)
Baking Instructions
- Prepare and partially bake a crust to fit a 9-inch pie pan using a basic pie dough recipe.
- Saute onions in oil and butter over low heat until golden yellow.
- Beat together eggs, half and half, flour, salt, pepper and nutmeg, then add onions and half of the grated cheese. Pour into crust; sprinkle remaining cheese on top and bake at 375° for 25 to 30 minutes or until golden brown. Garnish with parsley.
- Serves 4.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Easy
The Great Walla-Walla Onion Pie Escapade
So, there I was, staring down four sweet onions, a tablespoon of olive oil, three tablespoons butter, two eggs, and a sprinkle of nutmeg, among other things, wondering what in the world I’d gotten myself into. This wasn’t your average, run-of-the-mill culinary endeavor. No, this was the Walla-Walla Onion Pie challenge.
The Unassuming Pie Crust
We all know the crust is the unsung hero of any pie, so let’s not overlook it here. The first step was to prepare and partially bake a crust to fit a 9-inch pie pan. Sounds simple, right? Well, if you’ve ever wrestled with pie dough, you know it can be as stubborn as a mule with a grudge. But a few gentle reminders from my rolling pin, and lo and behold, I had a crust in the oven.
The Sweet Onion Tango
Next up, it was time to get down and dirty with those sweet onions. Now, if you’ve never had the pleasure of thinly slicing four onions, let me tell you, it’s an experience. I’m not saying I cried, but there may have been some gentle weeping. Once my eyes had recovered, I sautéed those onions in a delightful mix of olive oil and butter until they were golden yellow and my kitchen smelled like an Italian grandmother’s house.
The Egg and Cheese Rendezvous
With the onions doing their thing, I turned to the eggs, half and half, flour, salt, pepper, and nutmeg. It was like a high school reunion in my mixing bowl. I beat them together, then added in the onions and half of the Swiss cheese. Honestly, I couldn’t tell if it was a pie filling or a savory custard. But who am I to question the process?
The Grand Finale
The moment of truth was upon us. I poured the oniony, eggy, cheesy concoction into the crust and sprinkled the remaining cheese on top. Then, into the oven it went for 25 to 30 minutes. Let me tell you, waiting for that pie to bake was like waiting for paint to dry on a roller coaster. Exciting, but nerve-wracking.
The Verdict
Out of the oven came a golden brown, bubbling marvel. A sprinkle of chopped parsley on top, and it was a sight to behold. But, the true test was in the tasting. Spoiler alert, it was delicious. The sweetness of the onions, the richness of the eggs, the creaminess of the cheese, and that little kick from the nutmeg. It was like a symphony in my mouth.
So, there you have it, folks. My Walla-Walla Onion Pie escapade. And let me tell you, it was worth every tear shed over those onions. Because, in the end, isn’t that what cooking is all about? A few laughs, a few tears, and a whole lot of deliciousness.
