The Originators of Quick & Easy Cooking!

Free Offer
Tasty, Easy Vegetable Recipes: 35 Vegetable Side Dishes, Dinners, and More

Make healthy vegetables taste delicious with recipes from this FREE eCookbook. You'll never wonder what to make for your next meal again!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Cracker Onion Pie

(11 Votes)
Updated November 10, 2017
Cracker Onion Pie
1/8 of 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 cups 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.


  • 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! 

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 303
  • Calories from Fat 214
  • Total Fat 24g 37 %
  • Saturated Fat 14g 69 %
  • Trans Fat 0.8g 0 %
  • Protein 7.8g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 149mg 50 %
  • Sodium 684mg 29 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 1.1g 4 %
  • Sugars 3.6g 0 %

Ratings & Comments

My Rating:  

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

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Diner-Style Salisbury Steak

This comforting dinner was popular in homes and diners across the country during the '50s and '60s. Our Diner-Style Salisbury Steak is beefy, hearty, and smothered in a flavor-packed mushroom gravy. To serve it the classic way, don't forget the green peas on the side!

About Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----