Golden Onion Pie
Golden Onion PieJump to Recipe
There was a tie in last week’s poll so I went ahead and used some editorial powers to break the tie. Shepard’s pie is good, but I was really intrigued by the golden onion pie recipe so I was glad to see it near the top and decided to give it the winning tie-breaker vote.
The idea of a pie made almost entirely of onions is kind of odd and Betsy will attest that it will make your entire house smell like onions for awhile. So open some windows if you make this! But the onions end up being very delicious and with a few other ingredients they form a really rich and almost sweet, but still savory, pie.
The crust for this pie is much more substantial than your normal crust for, say, an apple pie. It’s a yeasted crust so you have to let it rise. It’s also much easier to work with than a normal butter crust.
Golden Onion Pie
- 8-10 servings
- Prep Time:
- Total Time:
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1) Get milk lukewarm (105-115 degrees) and mix in sugar and yeast. Let it sit for 5 minutes until the yeast begins to foam.
2) Once it’s foaming, stir in egg, melted butter, salt, and flour. Stir everything until it comes together in a ball. If you are using a mixer, mix this on medium with the paddle attachment for 3 minutes or so. If you are using your hands then knead this on a clean surface for about 5 minutes.
3) Sprinkle a bit of flour on top and return it to the bowl to rise for 2 hours or until it doubles in size. To help it rise, cover the bowl with a damp, warm towel and keep it in a warm place.
4) For filling, half each onion, stem to stem, and then slice each half into narrow strips. Chop bacon into tiny pieces.
5) In a good sized pot or pan with a lid, add butter to the pan over medium heat and then add bacon. Cook bacon for a few minutes until it is translucent (not crispy or it will burn later). Then add all onions at once. Cook this, covered, for 20 minutes. Stir it every 5 minutes or so just to make sure everything is cooking evenly.
6) After 20 minutes of covered cooking there will be a lot of liquid in the pan to get rid of. Cook the onions for another 30 minutes uncovered. Give them a stir every 5 minutes or so.
7) Let onions cool down to room temperature for about 30 minutes.
8) In a large bowl, whisk together sour cream and egg yolks. Once onion mixture is cooled, add and stir it all together.
9) Season filling with a good pinch of salt and pepper.
10) On a lightly floured surface roll dough out to a large 15 inch circle.
11) Transfer your crust to a springform pan. Gently press the crust around all the edges.
12) Pour in filling and fold crust over the top. There should be a good amount of filling still showing in the center. You don’t want it completely covered.
13) Bake for about 80 minutes at 375 degrees.
14) Let it cool for 15 minutes before cutting (if you have a springform pan you can take the pie out though as soon as you can handle it).
15) You can also store the pie in the fridge for a few days and just reheat it for about 30 minutes at 350 in the oven or (heaven forbid) you can reheat it a slice at a time in the microwave!
Making the Crust
The crust for this is pretty straightforward. You’ll need these things:
To start, get your milk lukewarm (105-115 degrees) and mix in your sugar and yeast. Let it sit for 5 minutes until the yeast begins to foam. If for some reason your yeast doesn’t foam, you need new yeast!
Once it’s foaming, stir in your egg, melted butter, salt, and flour. Stir everything until it comes together in a ball. If you are using a mixer, mix this on medium with the paddle attachment for 3 minutes or so. If you are using your hands (I’m a hands guy) then knead this on a clean surface for about 5 minutes. It will be a pretty firm dough.
Sprinkle a bit of flour on top and return it to the bowl to rise for 2 hours or until it doubles in size. To help it rise, cover the bowl with a damp, warm towel and keep it in a warm place.
Making the filling
As you can see, you’ll need a good amount of onions for this recipe. I used 4 large onions. You’ll need some bacon also!
As far as cutting the onions, I halved each onion, stem to stem, and then sliced each half into narrow strips. This is the best way to create fairly even-sized onion slices. As far as the bacon goes, chop it into tiny pieces.
To cook the filling you’ll need a good sized pot or pan with a lid. Add your butter to the pan over medium heat and then add your bacon. Cook your bacon for a few minutes until it is translucent (not crispy or it will burn later). Then add all your onions at once!
Cook this, covered, for 20 minutes. Stir it every 5 minutes or so just to make sure everything is cooking evenly.
After 20 minutes of covered cooking there will be a lot of liquid in the pan and we need to get rid of most of it. So cook the onions for another 30 minutes uncovered. This will really brown the onions nicely (although not as much as you would for like a french onion soup recipe).
Again, give them a stir every 5 minutes or so.
So after you’ve cooked the onions and bacon on medium heat for about 50 minutes, your house will smell delicious… as long as you consider onions to be delicious. And if you don’t then why are you making this?!
Before we can do anything with these onions, they have to cool down to room temperature. You’re going to need to let them cool for at least 30 minutes. That’s okay though because our dough has to rise anyway during this time.
Finishing the filling
In a large bowl, whisk together your sour cream and egg yolks. Once your onion mixture is cooled, add that to the party and stir it all together. This is similar to making a custard. If you don’t cool your onions down though, they will just cook your eggs right away and you’ll have scrambled onion eggs. Not the best idea.
At this point, season your filling with a good pinch of salt and pepper.
Making the pie
On a lightly floured surface roll your dough out to a large circle. The recipe says to roll it out to a 12 inch diameter circle but I did more like 15 inches and it seemed to fit my pan perfectly. With 12 inches you might be cutting it a little close.
Then carefully transfer your crust to a springform pan. Don’t worry. If you don’t have a springform pan you can use a normal pie pan I think. The springform just makes it easier to cut and serve later. Plus it looks cool.
Regardless of what pan you choose, be sure to gently press the crust around all the edges. You don’t want any air pockets.
Then pour in your filling and fold your crust over the top! There should be a good amount of filling still showing in the center. You don’t want it completely covered.
Baking the pie
This pie needs to bake for quite awhile. I baked mine for about 80 minutes at 375 degrees.
For a bunch of onions in a pie crust, it turned out well I thought!
If you are serving this right away, let it cool for 15 minutes before cutting (if you have a springform pan you can take the pie out though as soon as you can handle it).
You can also store the pie in the fridge for a few days and just reheat it for about 30 minutes at 350 in the oven or (heaven forbid) you can reheat it a slice at a time in the microwave!
One great thing about this dish is I think it would work really well for either dinner or brunch. I’ve eaten it for a few meals now and I really like it. The onions are nice and caramelized and the crust is flaky and delicious. It’s not really heavy, but it’s definitely filling. If that makes any sense at all.
It’s a great dish for fall and will for sure feed a crowd!
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
18 Responses to “Golden Onion Pie” Leave a comment
I just wanted to say that more than any other food blog you inspire me and make me want to cook the recipes you post. I love your photos as well and for some reason get a kick out of guess where you shop. I would say you do a lot of shopping at Whole Foods and some at Stop & Shop. :+) Thanks for the inspiration! I can’t wait to make this recipe although I might try to reduce the calories a bit.
This looks yummy, and definitely something I would make at home.
Omg. Delis. It will help comfort our Phillies lost. And I’ll try ground beef , turkey susage
I’ve always wanted to make yeast dough crust. I’ll have to try it for my pumpkin and cheese pies
this year. Our oma, German grandmother made the best yeast dough cinnamon rolls
Wow, I am adding this to my list of recipes to try for Fire & Wine night. Nick, you were cracking me up with the scrambled onion eggs line. I don’t know why that was so funny.
Thanks for the comments all. :)
@ Rebecca. I do a majority of shopping at Whole Foods I guess, but more out of convenience than anything… there is one right on my way home from work so I walk by it twice a day…
For staples like sugar/flour/etc, I try to pick them up at Giant or Harris Teeter.
I do like to buy meat and dairy at whole foods though or farmer’s markets/butchers.
holy onion, this looks good. i am making it stat!
Oh my goodness – this looks absolutely amazing! I can practically smell it now. As usual, your photos are beautiful.
Mmmmm, I can almost taste it! This reminds me of the Zweibelkuchen we had in Germany. Every fall, in Oct or Nov, we would see signs advertising Zweibelkuchen and Neue Wein. What a treat – a glass of “new” wine and a slice of onion pie! A friend and I would have lunch almost weekly, then. I miss germany.
i love it when my house smells like onions…i definitely need to try this. thanks!
This is my first time here, but I don't think I need to learn more, this recipe is enough to make me want to come back. Savory tarts are one of my favorites and this one looks like no exception. I look forward to making it and to continue reading your great blog.
This does look super good, but I'm not that in to onions… or bacon. Could I make it with onions and something else? Like mushrooms? Please advise.
@Bro Definitely you could use mushrooms. The bacon adds a bit more oil to the party so if you use mushrooms I would add like maybe 2-3 Tablespoons of olive oil when you’re cooking your mushrooms. Also, dice them up decently.
I’ll be cooking this next week when my guy gets back home. If I make it now I just know I’d eat the whole pie by myself!
But I’m going to make the Snickerdoodles tomorrow – I know I can eat just ONE!
I am a big fan of onions and love onion tarts. Yours looks fantastic and I definitely want to try your crust recipe.
A whole pie made of onions? Makes me swoon! Yum!
I made this last year for Thanksgiving, and it was such a hit, the family requested it again. It's becoming one of our traditions. Super yummy. Doubled the recipe today, so it took longer for the liquid to cook out from the onions, but it sure has my house smelling fantastic! I have to discipline myself not to eat the onion mixture before it's baked in the crust!
what size springform pan?
Tom, the pan I used was a 10 inch springform, but I think a 9 would work also… you’d just have some filling leftover.