Onion Pie

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This article appeared in the Fall 2008 issue of Texoma Living!.

Did you know that the average person will lose five to seven pounds during the summer months without even trying? Why is that you may ask? There is a chemical in your brain that triggers hunger. When it is hot outside, especially as hot as it has been, that little chemical told your body to eat light, eat cool, and drink lots of water. Because of the increased water intake, the pounds fall off without you really noticing. Now that the temperatures are starting to slide back towards more humane levels, that same little trigger will tell you that you need warmer and heavier foods to keep you in your comfort zone. So guess what happens to those pounds lost during the hottest months? Most people, on average, will gain that weight back plus three to four pounds during the fall and winter months by “comforting” themselves with hearty foods. So please remember as we slide towards the shorter days and the cooler temperatures to keep that little chemical in check. Otherwise come spring time, you’ll be sporting extra weight. Delight in your comfort foods this fall but just remember to eat sensible amounts. As always, enjoy.

– Chef Cathy Zeis

Onion Pie

Don’t think for a minute that this recipe will keep the pounds off.This is something I rarely do—make a fattening dish— but it is oh, so good! This is a staple with my family in the fall, and it is one that will bring your family and guests back for more. Keep this one handy. It is a winner no matter what the menu. Serves 4-6.

– 2 lbs. white onions, sliced, about 1/4” thick
– 1 stick unsalted butter
– 1 TBS. extra virgin olive oil, (this keeps the butter from burning)
– ½ cup Parmesan cheese, grated
– 3 large eggs, well beaten
– 1 cup sour cream
– 1 TBS. sugar
– 1 tsp. white pepper
– ¼ tsp. salt
– 1 tsp. Tabasco sauce
– 1 deep dish pie shell, unbaked

In a large skillet over medium-high heat, saute onions in butter and oil until soft, about 15 to 20 minutes. In a large bowl, beat eggs and stir in all remaining ingredients except cheese. Mix well and add onions to mixture. Stir to incorporate. Pour onion mixture into deep dish pie shell and top with cheese. Bake at 450 for 20 minutes. Reduce heat to 325 and continue baking for an additional 20 minutes. Let pie rest for 10 minutes before slicing. Serve warm.

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