Cracker Onion Pie


Cracker Onion Pie

Cracker Onion Pie
50 Min

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 1/2 cup finely crushed saltine crackers
  • 3/4 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 bowl, combine cracker crumbs and 1/2 cup melted butter. Press into bottom and up sides of pie plate, forming a crust. Refrigerate until ready to fill.
  3. In a large skillet over medium heat, saute onions in remaining 1/4 cup butter 10 to 12 minutes or until tender. Carefully pour onion mixture into crust.
  4. In a medium bowl, whisk eggs, milk, salt, and pepper until well beaten; slowly pour over onions. Sprinkle cheese evenly over top.
  5. Bake 40 to 45 minutes or until golden and center is set. Let stand 5 minutes, then cut into wedges and serve.

Check This Out!

  • We like to use Vidalia onions in this pie for an unbeatable sweet onion flavor!

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This is a keeper. Easy to make. Will only use a cup of cheese next time instead of 1 1/2 cups. 5 stars as far as I am concerned.

What a clever way to make a crust for this dish...I've never considered using crackers as a base for pie before, but I'm guessing it'll be nice and flaky with a crispness to it. This is somewhat like a quiche except for the eggs aren't incorporated into the onion...why is that? Weird question but, is the onion layer supposed to be separate from the egg layer? Or does the egg ooze into the onion on its own? Hmmm...well, either way, it still sounds yummy!

Hi there! Yes, the onion layer is separate from the egg mixture. Enjoy!

Leave a comment...Notes say Vidalia onions How about Walla Walla Sweets? My all time vavorite onion.

Wow, this sounds so unique! I've never had anything like this, but I'll have to try it soon!

Fabulous --- I sweated my onions - to give it a creamier taste.... and when cooled in made perfect pie slices -- a winner! and I will be making it again!

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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