Onion Pie

Onion Pie Recipe #1

German Onion Pie

(Courtesy of GGD member Betty Wray)

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onions
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 9-inch pie shell, unbaked 

Preheat oven to 400 degrees. Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper. Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes or until pie is golden brown. Serve hot!

Onion Pie Recipe #2

Prepare short-crust pastry without kneading it too much. Chop up 250 g of onions, then saute them until golden in 70 g of butter or cooking oil. Cut 100 g of bacon into thin strips and blanch. Make a white sauce and season with salt, pepper, and nutmeg. Add in the bacon and the onion. Line the pie dish with the short-crust pastry and pour in the mixture, spread evenly to halfway up. Bake in a hot oven for 20 to 25 minutes.