Savory Bacon and Onion Pie

If you’ve never had an onion pie you have no idea what you’re missing. I love this one in particular as the long hot cooking time brings out the sweetness in the onions but lets them still retain a bit of crunch rather than being mushy. You can certainly make your own crust if you’re so inclined but I buy mine already made as my pastry skills are severely lacking. And trust me when I say that you have to get a deep dish crust for this one because the more onions, the merrier. To make it vegetarian, simply skip the bacon and add fresh herbs of your choice.

Fry off the bacon slices and then cut into smaller pieces. Slice the onions thinly and for extra flavor, toss the raw sliced onion in a tbsp or two of the bacon grease- not the healthiest move but VERY delicious! Beat the eggs together with the creams, garlic, salt & pepper, parsley and flour. Fill pie crust with sliced onions and then scatter bacon on top and pour in the cream mixture. Because this cooks for 55 minutes at 425 F cover the exposed edges of your crust with tinfoil for the first half hour of cooking and then uncover it for the remaining time.

Between the richness of the bacon, cream and pastry this is perfect served with a very simple green salad and the pie is also excellent cold.

Makes 5 to 6 servings

Prep Time: 15 minutes

Cook time: 55 minutes

Total time: 1 hours and 10 minutes