Cheesy Onion Pie Food

OLD SCHOOL CHEESE AND ONION PIE

Steps:

• Melt butter in a large saucepan over low heat. Add sliced onion, salt, and pepper and stir to coat. Cook for 5 minutes, stirring frequently.
• Pour in the beer, stir well, and raise the heat to medium and cook, stirring until the onions are soft, around 8 minutes. Set aside to cool or cover and chill in the refrigerator.
• In a mixing bowl, stir together the cooled onions, cheeses, eggs, sour cream, Worcestershire sauce and mustard until combined. Set aside filling to make pastry dough.
• Preheat oven to 375 F. Line a springform pan or casserole dish with parchment paper and set aside.
• In a large bowl, whisk together the flour, mustard powder, and kosher salt. Make a well in the centre of the flour and set aside.
• Place a large saucepan over medium heat. Gently bring the milk and butter to a gentle simmer. Pour the hot liquid into the flour well. Use a rubber spatula to mix together until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead until smooth, about 2-3 minutes.
• Divide dough in two. While the dough is still hot, roll each piece between two pieces of parchment paper or plastic wrap to the size of the base of your pan. Place one of the rounds of dough into the prepared pan. Starting at the centre of the dough press outward, gently working the dough outward and up the sides of the pan.
• Scrape the filling into the crust and position the second crust over the filling, trimming the excess away and pinching the seams where the bottom and top crusts meet together.
• Brush the top crust with the egg wash and use a sharp knife to cut three vent holes. Place your pie crust on a cookie sheet and bake for 60 to 70 minutes. The Onion and Cheese Pie is done baking once the exterior is a glossy brown and filling bubbles.
• Allow the pie to cool until warm or room temperature before slicing. Garnish with chopped parsley and serve with a fresh salad.

CHEESE AND ONION PIE

Steps:

• Preheat oven to 375F (190C).
• Line an oven tray with baking paper and set aside.
• Heat the olive oil in a large skillet and saute the onions over medium heat for 5- 7 minutes, or until golden and soft.
• Transfer to a bowl and allow to cool for 10 minutes, before adding the cheese, parsley, mustard and Worcestershire sauce.
• Mix well, then add 1 beaten egg to the bowl, with salt and pepper to your taste, and mix well again.
• Using a cake pan or dinner plate as a guide, cut each sheet of pastry into a 9 inch (23 cm) circle.
• Lay one sheet of pastry on the prepared baking tray.
• Dollop the cheese mixture over the pastry base, piling it higher in the middle, and leave a narrow border around the edge.
• Lightly brush the border with some of the second beaten egg.
• Place the remaining sheet of pastry over the filling, stretching lightly if necessary to neatly fit the bottom sheet.
• Press and seal the edges well.
• Brush the top with the remaining beaten egg, and cut two slits in the top to allow the steam to escape.
• Bake in the oven for 10 minutes, before reducing the heat to 350F (180C).
• Cook a further 20-25 minutes or until pastry is crisp and golden brown.

CHEESE AND ONION PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook onions in salted boiling water for 5 minutes. Drain well and stir in cheese. Mix in almost all the egg and season with salt and pepper to taste.
• Pour mixture into pastry-lined pan, and place second sheet of pastry on top of filling. Seal edges and cut vents in top. Brush pastry with remaining egg and place in preheated oven. Bake 30 minutes. Can be served hot or cold.

CHEESE, ONION, AND POTATO PIES

Steps:

• Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees.
• Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool.
• In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling.
• Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds.

ONION AND CHEESE PIE

Steps:

• Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix cracker crumbs and 1/4 cup melted butter; press evenly in bottom and up side of pie plate.
• In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Cook onions in butter 5 to 6 minutes, stirring frequently, until light brown. Spread onions in crust. Sprinkle with cheese.
• In medium bowl, beat milk, salt, pepper and eggs with fork or wire whisk until blended; pour over cheese.
• Bake 40 to 45 minutes or until knife inserted in center comes out clean. Garnish with tomato and onion. Serve immediately.

SHEPHERD'S CHEESY PIE

Steps:

• 1. In a large skillet, fry the hamburger until fully cooked. Drain the grease from the hamburger, by spooning out the hamburger onto a plate by using a slotted spoon, and then dumping and discarding grease from skillet. Keep hamburger on plate until further use. Note: Meanwhile, Fill kettle with about 3-4 quarts of water and add the lid. Place kettle on another burner using high heat and bring to a boil while cooking hamburger mixture. This is preparing to make the mash potatoes.
• 2. Add onion to skillet and cook until they are translucent If need oil, add some butter (1 tbsp) to skillet if you wish.
• 3. When the onion is translucent, add the fried hamburger meat to skillet. Stir both onion and hamburger together in the skillet. Add the peas or mixed vegetables stirring them into the hamburger mixture. Set hamburger mixture aside until gravy is made.
• 4. Beef Gravy Steps: Take the Lipton onion packet and put it inside a small 1-quart pan. Add two cups of water and stir. Put the pan over high heat and heat to boiling. Then add two teaspoons of the beef stock concentrate (or two bouillon cubes), and stir. Then turn down to simmer for ten minutes. After ten minutes of simmering, bring the mixture back to boiling. Gradually add 3 Tbsp of corn starch, whisking rapidly as you sprinkle it into the boiling mixture until it is all dissolved (not clumped). Keep stirring until mixture is thicker, like a gravy consistency. Add the beef gravy to the hamburger mixture. Cook hamburger mixture on low for another five minutes. Add lid to skillet when cooking.
• 5. Mashed Potatoes Steps: Wash the potatoes and then peel. Cut potatoes into 2 3-inch sections and place them in the boiling water of kettle (water must be boiling). Add lid onto kettle and turn down to simmer. Simmer for 30 minutes or until soft. Once potatoes are cooked, drain them using a colander. Discard all the remaining water (carefully).
• 6. Add the potatoes to your mixer, or using a masher, mash them (whatever way is best... I use a mixer). After they are completely mashed, add butter. Stir and blend into the potatoes. Gradually add the milk, a little bit at a time, until the potatoes are a fluffy consistency. You may need more milk, in case it is too clumpy. Make sure the potatoes are fluffy and not runny (why a little milk at a time is required). Sprinkle with salt and pepper (to your taste).
• 7. Add the hamburger mixture to a 3 - 4 quart baking dish, spreading it evenly in the dish. Sprinkle 1/2 tsp of pepper (and salt if desired) over the hamburger mixture. Add the mashed potato mixture evenly over top the hamburger mixture. Add the 2-3 cups shredded cheddar cheese evenly over top the mashed potato mixture. (You can also add the shredded Parmesan cheese but is optional.) Bake in oven for 30 minutes on 400 degrees.

CHEESY ONION PIE

Steps:

• In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper. , Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top. , Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.

CHEESE AND ONION PIE

Steps:

• Microwave the onions in a heatproof bowl with 3 tablespoons of water. Cover and cook for 8-10 minutes on high, stirring halfway through,
• Heat the oven to 200 ̊C, fan 180 ̊C, gas 6. Mix together the cooled onions and cheese. Season generously with black pepper and a little salt. Lightly beat together 2 eggs, add to the cheese, and mix well
• Pastry line a shallow pie dish, about 25cm x 6cm
• Pack in the filling, and smooth over the top. Add a top to the pie. Beat the remaining egg, and brush a little onto the lip of the dish, sealing the edges. Trim off the edges and crimp , or press down with a fork, and make a steam hole. Brush with the remaining beaten egg
• Bake for 40 minutes until golden brown. Leave to cool for 10 minutes before cutting

CHEESY CARAMELIZED ONION HAND PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Melt 1 tablespoon butter in a large skillet. Add mushrooms; saute until browned and tender, about 5 minutes. Remove from the skillet and set aside.
• Melt remaining butter in the same skillet over low heat. Stir in sliced onions. Cook onions, uncovered, until liquid evaporates and onions turn golden brown, 30 to 35 minutes. Stir occasionally so onions don't burn.
• Return mushrooms to the skillet. Stir in bacon, balsamic vinegar, maple syrup, thyme, salt, and pepper; cook for 3 minutes more. Set aside to cool slightly.
• Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 5-inch rounds. Whisk egg and milk together in a small bowl; brush lightly around the edge of each round.
• Divide the onion mixture evenly among the 6 rounds, placing it in the center. Top each with Gruyere cheese. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
• Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash if desired. Transfer pies to the prepared baking sheet.
• Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Remove from the baking sheet and serve hot out of the oven or at room temperature.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

CHEESE AND ONION PIE

Steps:

• Heat the oven to 180C. Grease and flour a 9" pie dish. Rub oil over whole of the inside of the dish, bottom and sides. Roll out the pastry to fit then place in the tin. Flatten pastry into bottom and sides thoroughly. With excess pastry over the sides take a rolling pin and roll over the edge of the dish to get a lovely neat edge and remove the excess. Prick the bottom with a fork all over.
• Peel potatoes, chop into quarters and boil until just soft. Drain and allow to dry a bit.
• Slice the onions and add to a large mixing bowl. Add all the other ingredients and mix well. Add potatoes and mash into the mix with a knob of butter.
• Fill the pastry case and level out. Place in the oven for at least 40 mins check the bottom of the pie if the pastry is evenly golden it is ready. If not pop back in for 5 mins at a time and keep checking until done.

CHEESE & ONION PIE

Steps:

• First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
• Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
• Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
• Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

CHEESY SWEET ONION AND MUSHROOM PIE WITH CRACKER CRUST

Steps:

• Set oven to 350 degrees.
• Prepare an 8-inch glass pie plate.
• For the crust mix together the crushed Ritz cracker crumbs with 4 tablespoons softened and a pinch of cayenne pepper; mix to combine.
• Press the mixture onto the bottom and about 1-inch up sides of the pie plate.
• Bake for about 5 minutes.
• For the filling:.
• Melt 4 tablespoons butter in a skillet over medium heat.
• Add in sliced onions and saute for about 10-12 minutes.
• Arrange the onions over the crust.
• Sprinkle the drained mushrooms over the onions.
• In a bowl whisk together the half and half cream with eggs, seasoning salt, black pepper and cayenne.
• Pour the egg mixture over the onions and mushroooms, then sprinkle the cheese over the filling.
• Sprinkle with paprika (I sprinkled bacon over in the paprika).
• Place the pie dish on a baking sheet to catch any spills.
• Bake for about 30-35 minutes, or until a knife inserted in the middle of the pie comes out clean.
• Delicious!