Wait. Before you turn your nose up at the idea of an onion pie, hear me out. This pie is like what would happen if french onion soup and a quiche had a baby, except better! The idea of this recipe came from an issue of Southern Living many years ago that featured a recipe for an onion pudding. My family now makes onion pudding every year for Christmas with our roast beef.

A recent Pie-Day event at work got me thinking about what I could do for an original savory pie, so I decided to try putting the pudding into a pie crust. I didn’t have a chance to test the recipe so I just crossed my fingers and hoped it turned out, which it did and I won best savory pie!

I make a few alternation to the recipe that I think make the dish. First, I use more onions than the recipe calls for. I just prefer more onions to filling. Second, I add fresh thyme. I really think this makes the dish. Finally, I top the pie with a thin layer of freshly grated Parmesan, because cheese!

Sweet Onion Pie

Ingredients

• 3 large eggs
• 1 cup of whipping cream
• 2 oz freshly grated Parmesan cheese (1 oz reserved for topping)
• 1 and 1/2 tbsp of all purpose flour
• 1 tablespoon of sugar
• 1 and 1/2 tsp of baking powder
• 1 tsp salt
• several sprigs of fresh thyme, leaves removed (a hearty tablespoon or more to taste)
• 1 stick of butter
• 3 medium or 2 large sweet onions, cut in half and sliced thin
• 1 pie crust

Directions

In a large skillet (cast iron preferred) over medium heat melt the butter and add the sliced onions. Cook until the onions are caramelized and are a light brown color (approximately 30-45 minutes). Remove from the heat to cool to room temperature.

Slightly pre-bake the pie crust for 5-10 minutes at 375°. The crust needs to barely just start turning brown and be slightly baked to prevent the bottom from getting to soggy when adding the wet ingredients but not too done that it over bakes while the filling cooks. Once the pie is slightly golden, remove from the oven to cool for 5 minutes.

In a medium bowl whisk the eggs with the cream. Add in the flour, baking powder, 1 oz of the cheese, and seasonings. Mix well. Stir in the sliced onions. Pour filling into the pie crust and top with the remaining 1 oz of Parmesan cheese.

Bake the pie at 350° for 30-45 minutes until the crust is golden brown and the filing is set. Allow to cool slightly before serving to make cutting easier. Serve warm.