This Southern classic recipe dates to the 1820s. It’s a Cheddar-cheesy side dish that can be enjoyed all year round, but I think onion pie pairs especially well with roasted or grilled meats or poultry. Many recipes for onion pie use a pre-made pie crust, but in this recipe, the crust is Ritz crackers, butter and cheese.
- 3 large Vidalia onions
- 2 tablespoons olive oil
- 1 tablespoon dark brown sugar
- Kosher salt
- Freshly ground pepper
- 2 sleeves Ritz crackers
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 cup grated sharp Cheddar cheese (or other savory cheese)
- 4 eggs
- 3/4 cup whole milk
1. Peel and cut the onions in half, then thinly slice the onions halves and separate the rings. Heat the olive oil over medium-high heat in a skillet and add the onions. Sprinkle the dark brown sugar over the onions.
2. Season with Kosher salt and freshly ground pepper, and sauté, turning frequently, until the onions are golden brown and caramelized, about 10 to 12 minutes. Remove the skillet from the heat and let the onions cool to room temperature while you make the pie crust.
3. Preheat oven to 350°F. Empty 1 sleeve of Ritz crackers into the bowl of a food processor. Pulse several times to coarsely grind. Transfer to a mixing bowl. Repeat with the second sleeve of Ritz crackers, and transfer the coarsely ground crumbs to the bowl.Add the melted butter and 1/2 cup of grated Cheddar cheese. Mix together with forks or with fingers. Butter a pie plate. Transfer the crumbs to the pie plate and press together to form a crust, pressing up against the sides of the pie plate.
4. Layer the caramelized onion in the crust. Whisk together the eggs and milk in a glass measuring cup, and pour the mixture over the onions. Season lightly with salt and pepper. Sprinkle the remaining 1/2 cup of grated Cheddar cheese over the top of the pie.
5. Bake for 30 minutes or until the cheese is golden, the crust is crisp and everything is bubbly. Let the pie sit for 10 minutes before cutting into generous slices.