Onion Pie

Serves: 12
Total Calories: 213


2 cups chopped onions
1 cup butter
2 eggs, yolks and whites beaten separately
1/2 cup cream or Milnot
salt and cayenne pepper to taste
1 cup dry white wine
2 (9-inch) prepared puff pastry shells *


Sauté onions in butter until limp, but not browned. Cool. Preheat oven to 350°. Stir egg yolks, cream, salt, cayenne, and wine into onions. Fold beaten egg whites into onion mixture. Fill pie shells and bake 30 minutes. Serves 12 generously, or serve 6 and freeze one. Serve as a starch with steaks or roast beef. Serve hot or cold as a luncheon dish.

*I like to precondition the crust by brushing with egg white and baking for 8–10 minutes in a 400° oven. Crust should be cool before mixture is poured in and baked.

Nutritional Facts:

Serves: 12
Total Calories: 213
Calories from Fat: 188

This Onion Pie recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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Onion Pie

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