Onion Brunch Pie Food

CONTEST-WINNING ONION PIE

Steps:

• In a large bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture hold together. Press onto the bottom and up the sides of a 9-in. pie plate; set aside. , In a large skillet, saute onions in oil until tender. Sprinkle with salt. Spoon into crust. In a bowl, beat egg and cream; pour over onions., Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean.

SWEET ONION PIE

Steps:

• In a large nonstick skillet, cook onions in butter over medium-low heat until very tender, 30 minutes. Meanwhile, line un-pricked crust with a double thickness of heavy-duty foil. , Bake crust at 450° for 6 minutes. Remove foil; cool on a wire rack. Reduce heat to 425°., Spoon onions into crust. In a small bowl, whisk the egg substitute, milk, salt and pepper; pour over onions. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5-10 minutes before cutting.

SUNNY'S EASY BREAKFAST COTTAGE PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the bottom layer: In a large pan on medium-high heat, add the oil, sausage and chorizo. Using a wooden spatula or, even better, a wired and wavy potato masher, break up the chorizo and sausage until they are homogenous and resemble ground beef in its tiniest form. Once broken down, continue to cook until the sausage is cooked through and orange fat is rendered from the chorizo, 10 to 12 minutes. Using a slotted spoon to drain off excess fat, transfer the mixture to an 8-by-8-inch casserole dish.
• For the middle layer: In the same pan with the remaining fat from the meat, quickly add and saute the onions and peppers with a pinch of salt and pepper until tender and the moisture from being frozen is cooked out, 5 to 8 minutes. As before, use a slotted spoon to transfer the pepper/onion mixture to the casserole dish, draining off excess fat, and evenly spread this mixture over the top of the meat layer.
• Next, evenly layer the mozzarella cheese over the vegetables. Then use the American cheese slices to create another layer, pressing down once done to make everything level and compact.
• For the top layer: In a large bowl, add the hash browns, butter, steak rub and remaining fat from the pan. Season generously with salt and pepper and toss to coat. Sprinkle this layer on top of the cheese and gently press down, but not too tight so steam can escape.
• Bake, uncovered, until the top is golden brown, 25 to 30 minutes. Serve with a shake of hot sauce or sunny-side up eggs over the top.

PERFECT BRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
• Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
• Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
• Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
• Winning Olive Recipe: Learn More about the winning cook, Celia Wallis

ONION PIE

Steps:

• In a large skillet, saute onions in oil until soft but not browned; drain well. In a large bowl, whisk eggs. Stir in the bread crumbs, cheese, parsley and onions. , Place in a greased 10-in. pie plate. Bake at 350° until a knife inserted in the center comes out clean, 35-40 minutes.

GERMAN ZWIEBELKUCHEN (ONION PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
• Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
• Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

VIDALIA ONION PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
• In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
• Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

FRENCH ONION SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Mash potatoes and add 1/2 cup Cheddar cheese, milk, green onion, and butter. Stir until mixed well.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet with flour and pepper until browned and crumbly, 5 to 7 minutes. Stir in French onion soup and water.
• Warm frozen peas in a small, microwave-safe bowl in the microwave for 1 minute. Stir peas into the beef and soup mixture.
• Pour the meat and soup mixture into the bottom of a glass casserole dish. Spread potatoes over the top using a rubber spatula. Top with remaining Cheddar cheese and sprinkle with more pepper.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

BLT BRUNCH PIE

Steps:

• In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes. , Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely., In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. , Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

SWEET ONION PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine crackers and 4 tablespoons of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
• Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
• Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.

SIMPLE ONION PIE

Steps:

• --------For Pastry base----------.
• Mix together and pat into a medium pie dish.
• Simmer onions in melted butter just until soft, season and leave to cool.
• Place on top of pastry.
• Mix together egg and cream and pour over onions.
• Sprinkle cheese on top.
• Bake in a pre-heated oven 425°F (220°C) for 20-25 minutes.
• I serve it with with a tomato and basil salad with a balsamic vinigar dressing and tiny new potatoes.

SAVORY ONION PIE

Steps:

• Preheat oven to 350.
• Mix Bisquick and milk to form dough.
• Spray 9 inch pie plate with cooking spray.
• With fingers, spread dough to edges and slightly up sides of pie plate.
• Saute onions in butter for 5 minutes.
• Cook only until soft, do not brown.
• Spread onions over pie crust.
• Mix cream cheese, milk and egg well.
• Pour over onion mixture.
• Bake at 350 for 45 minutes.
• Let stand 10 minutes before serving.

COUNTRY-STYLE POTATO & ONION PIE

Steps:

• Heat oven to 400 degrees Fahrenheit.
• In a 10" oven proof skillet, melt butter in oven.
• Add potatoes and onion.
• Bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
• Meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
• Pour over baked potatoes and onion.
• Arrange tomato slices over eggs.
• Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

GERMAN ONION PIE (ZWEIBELKUCHEN)

Steps:

• Preheat oven to 400º F.
• 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 into the sour cream mixture.
• 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 350ºF.
• and bake for another 15 minutes or until pie is nicely browned.
• Serve hot!

BREAKFAST PIE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

ONION PIE

Steps:

• Preheat oven to 400°F.
• Make onion topping:
• Heat butter and oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden brown, about 25 minutes. Remove from heat and stir in thyme, salt, and pepper, then cool. Toss cheese with onion and spread in bottom of a 9 1/2-inch deep-dish glass pie plate.
• Make crust:
• Blend flour, baking powder and soda, and salt in a food processor. Add cheese and pulse 3 or 4 times to combine. Add butter and pulse until mixture resembles coarse meal.
• Whisk together buttermilk and dry mustard in a small bowl and add to processor, then pulse until liquid is incorporated and dough begins to clump (do not let it form a ball).
• Turn dough out onto a lightly floured surface and fold it over on itself several times to lightly knead. Form dough into a ball and let stand, covered with plastic wrap, at room temperature 10 minutes.
• Roll out dough between 2 sheets of plastic wrap into a 10-inch round. Remove top sheet of plastic wrap and flip dough over onto onion. Peel off remaining plastic and tuck dough inside rim of pie plate.
• Bake pie in middle of oven until crust is golden brown and firm to the touch, 25 to 30 minutes. Cool pie on a rack 2 minutes, then invert a platter over pie and flip pie onto platter. Serve warm.

SAVOURY FRENCH ONION PIE

Steps:

• Preheat the oven to 350 degrees farenheit.
• Peel and halve the onions, then divide each half into 4 quadrants.
• Heat the first portion of butter in a large saucepan, then add the onions, stirring regularly. Cook over medium heat for about 30 minutes, or until tender and slightly browned.
• Add the rosemary, then press into the bottom of a baking dish (I use a casserole dish), sprinkling with about 1/4 cup of the cheese. Leave to sit.
• Pour the flour, baking powder and salt into a mixing bowl, and add the leftover cheese.
• In a seperate bowl, mix together the melted butter, milk, mustard, and egg, then pour all together over the flour mixture.
• Stir with a wooden spoon until you get a very goopy dough. Spoon the dough onto the onion mixture, making sure it covers the whole surface evenly and seals the edges.
• Pop the whole thing into the oven for about 15 minutes, turn the heat down to about 300 degrees, then give it about another 10 minutes, checking constantly for the top to be golden and crisp looking.
• Pull it out of the oven (the crust should test clean with a fork), and let it stand for a few minutes.
• Cover with a large plate, then flip it over, remove the baking dish, and voilà: Savoury French Onion Pie!