Onion Pie

By barbgreenfield

Nutritional Information
(per serving)
Calories 455
Total Fat 28g
Saturated Fat --
Cholesterol 140mg
Sodium 419mg
Total Carbohydrate 42g
Dietary Fiber 6g
Sugars --
Protein 11g
Calcium

Ingredients

• 2 * 2 tablespoon(s) all-purpose flour, plus more for surface
• 1 * 1 (9-inch) piecrust
• 4 * 4 tablespoon(s) vegetable oil
• 12 * 12 medium onions, thinly sliced
• 1 * 1 container(s) (16-ounce) sour cream
• 4 * 4 eggs, lightly beaten
• 4 * 4 slice(s) bacon, cooked, drained, and chopped
• 1/2 * 1/2 teaspoon(s) salt
• 1/2 * 1/2 teaspoon(s) caraway seeds

Preparation

Step 1

1. Preheat oven to 425 degrees F. On a lightly floured surface, roll out the piecrust; then arrange in a 9-inch pie pan. Cover with plastic wrap and keep chilled in refrigerator until ready to use.
2. In a large skillet over high heat, heat 2 tablespoons oil. Cook onions, in 2 batches, until browned, about 10 minutes per batch and adding remaining 2 tablespoons oil for second batch.
3. Transfer onions to a large mixing bowl and let cool. Stir in sour cream, eggs, bacon, flour, and salt until well combined. Transfer mixture into piecrust and sprinkle with caraway seeds. Bake until pie is set and top is golden, 50 to 60 minutes. Let sit for 20 minutes before cutting into wedges.