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German Onion Pie
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- #31585
A rich and creamy pie made with yellow onions and bacon that are baked in a sour cream sauce. Serve as a side dish with roasted meats.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 thick slices bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (9-inch) pie shell, unbaked
directions
Preheat oven to 400 degrees F.
Cook the bacon in a large skillet over medium-high heat. When cooked, remove with a slotted spoon to paper toweling. Drain most of the fat from the pan, leaving enough to cook the onions.
Add the onions to the pan and cook until soft. Do not brown them. Set aside to cool.
Beat the eggs and sour cream together in a bowl. Slowly beat in the flour. Add the salt and pepper and mix well.
Prick the bottom of the pie shell with a fork several times. Spread the cooked onion and bacon over the shell. Pour the sour cream mixture over the top of the onions.
Place the pie in the oven and bake for 15 minutes at 400 degrees F. Reduce the heat to 350 degrees F and bake for 15 more minutes, or until the pie is set and nicely browned.
Serve the onion pie hot.
recipe tips
Cook the bacon until crisp for the best texture in the pie.
Drain the onions well after cooking to prevent a soggy pie.
Prick the pie shell to prevent it from puffing up during baking.
Let the pie cool slightly before serving to allow the filling to set.
common recipe questions
What type of bacon works best for this recipe?
Thick-cut bacon is ideal as it holds up well during cooking and adds a robust flavor.
Can I use white onions instead of yellow onions?
Yellow onions are preferred for their sweetness, but white onions can be used for a sharper flavor.
How do I prevent the onions from browning?
Cook the onions over medium heat and stir frequently to make sure they soften without browning.
Is there a substitute for sour cream in the filling?
Greek yogurt can be used as a substitute, but it will alter the flavor and texture slightly.
How do I know when the pie is set?
The filling should be slightly firm to the touch and not jiggle when the pie is gently shaken.
Can I make this pie crustless for a lower-carb option?
Yes, you can bake the filling in a well-greased pie dish without a crust.
Can I prepare this pie in advance?
Yes, you can prepare the pie and refrigerate it before baking, but let it come to room temperature before baking.
How thick should the onion layer be in the pie shell?
Spread the onions evenly to cover the bottom of the shell without overloading it.
nutrition data
435 calories, 30 grams fat, 31 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
October 26, 2008
Very good. Watch the center of pie if it looks wet and sunken let it cook another 10 minutes