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Cracker Onion Pie

(9 Votes)
1 Hr

Half dip, half side dish, our Cracker Onion Pie is a favorite no matter how you serve it! With a crispy cracker crust, and a cheesy onion filling, you can bet that this pie won't be left untouched!

What You'll Need:
  • 1 cup crushed saltine crackers
  • 2/3 cup butter, melted, divided
  • 2 large onions, thinly sliced (see Note)
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (2-ounces) shredded sharp Cheddar cheese
What To Do:
  1. Preheat oven to 350 degrees F.  Coat a 9-inch pie plate with cooking spray.
  2. In a medium-sized bowl, combine crushed crackers and 1/3 cup melted butter. Press into bottom and up sides of prepared pie plate, forming a crust.
  3. In a large skillet, over medium-high heat, saute onions in remaining 1/3 cup butter 12 to 15 minutes, or until onions are tender. Carefully pour onion mixture into crust.
  4. In a medium-sized bowl, use a fork to beat eggs, milk, salt, and pepper until well beaten; pour over onions.
  5. Sprinkle cheese over top and bake 40 to 45 minutes, or until golden and center is set. Let stand 5 minutes, then cut into wedges and serve.


  • We like to use Vidalia onions in this pie for an unbeatable sweet onion flavor!
  • Want some great tips and tricks on slicing and dicing onions? Be sure to check out our How To Cut an Onion page! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is very close to an Alsatian onion tart. If you don't have time to stand at the stove, and don't need to have it on the table in under an hour, try this. Melt the butter in a 2 quart sauce pan. Place sliced onion separated into rings in the pan. Cover tightly and cook on low to medium low until onions soften - about 12 to 15 minutes. Scatter the onions in the prepared crust. Mix butter left in sauce pan into the egg milk mixture. Pour in the egg mixture top with cheese just as in the recipe above. Bake as directed above. I love the creamy texture the onions take on by sweating them - years after learning to make this pie from my Grandma, my home ec teacher taught me that this method of cooking onions is called sweating them.

Please tell me what a "baking bar" is.

This was very good. Was even better with a little sour cream on the side.

I wonder how this will work with gluten free flour. Has anyone tried it that way? I have allergies to several of the gluten free flours too. I think I will try quinoa, buckwheat, corn, and millet.

If wheat is a problem, I would think the closest equivalent would be tortilla chips.

I fix this as a casserole and take to potlucks! Just fix in dish and use spoon to dipup. Very very good! Even people that says they don't care for onions will like this.

what would this be good to serve with?

A nice green salad, and some crusty bread.

I think this would be good with liver. Either beef, calves liver or chicken livers. Don't like liver? How about serving it with steak or a beef roast?


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