Country Onion Pie

Source: Alison Holst

An unusual dish, sweet and savoury at the same time. Delicious. Another favourite for "take a plate" functions, and earned the seal of approval from the family vegetarian.

You will need

  • 24 Pickling Sized Onions
  • 1 tablespoon Cooking Oil
  • 3 Eggs
  • 1.2 cup Sour Cream
  • 1/2 cup Milk
  • 3/4 teaspoon Salt
  • 1/2 teaspoon grated Nutmeg
  • To Taste: Freshly Ground Black Pepper
  • Pastry to line 300 x 250 mm Baking Dish or equivalent
  1. Preheat oven to 200C
  2. Top and tail onions, place in a pot and pour boiling water over them. After a couple of minutes the skins should come off easily. Cut in half crosswise.
  3. In a roasting pan place olive oil and smear over the bottom. Place the onions, cut side down, in the pan and place in the oven for 15 - 20 minutes
  4. Line 300 x 250 mm pie dish or baking dish with pastry
  5. Combine in a food processor or beat together the eggs, sour cream, milk and spices.
  6. Arrange the onions cut side up in the bottom of the unbaked pie dish. Gently pour around them the egg mixture until just the tops are visible.
  7. Bake at 190C for 15 - 20 minutes, or until the pastry is golden brown and the filling has firmed. Turn down the heat if it seems that the pastry is browning too fast.
  8. Serve with a salad.

 

 

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