"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for ONION-CHEESE PIE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Thursday, August 10, 2006


Pastry for single crust nine inch pie
1/4 c butter
1 medium onion, thinly sliced
6 c coarsely chopped fresh onion
1 tbsp flour
6 slices bacon, cut into 1/2 inch pieces
2 eggs
2/3 c light cream
1 tsp salt
dash pepper,
1/2 tsp dried leaf thyme
dash nutmeg
1 c shredded Swiss cheese, divided

Line 9 inch quiche dish or pie plate with pastry; make rim and flute edge if using pie plate; trim pastry even with edge of dish if using quiche dish. Line with a piece of waxed paper and fill with dried beans or uncooked rice to prevent shrinkage. Bake at 400 for 10 minutes. Remove wax paper. Bake 5 minutes longer, until lightly browned. watch pasty carefully and if it starts to puff up, press it down against dish. Do not prick with a fork because the filling will seep through any holes in the pastry. Remove baked pastry shell from oven and cool.

Melt1 tbsp butter in large skillet, add sliced onion and cook until tender but not brown; remove and reserve. Add remaining 3 tbsp butter and heat. Add chopped onions and cook covered over low heat for 35 to 40 minutes until onions are tender and slightly golden. Remove from heat, sprinkle with flour and mix well.

Cook bacon until well done, but not crisp and brown; drain. Beat together eggs, cream, salt, pepper, thyme and nutmeg. Add cooked chopped onion, bacon and 1/2 c cheese, mix well and turn into baked pastry shell. Arrange cooked sliced onions over top of filling and sprinkle with remaining 1/2 c cheese. Bake in 375 for 30 to 25 minutes, until pie is golden brown and point of knife inserted in center of filling comes out clean.

Number Of Servings:
Number Of Servings:
6 to 8




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