Onion Pie

from The New York Times, October 24, 2007 (Cheryl Rogowski)

adapted by Anne Halsted

serves 6 as a side course, 10 as appetizers

12 tablespoons unsalted butter

3 ounces saltine crackers (about 27)

1 1/2 pounds yellow onions, peeled, trimmed, halved lengthwise and thinly

sliced (about 4 1/2 cups)

1/2 teaspoon Kosher salt, divided 

2 large eggs 

3/4 cup heavy cream

6 ounces grated extra-sharp Cheddar cheese (about 1 cup)

Heat oven to 375 degrees.

Melt butter in a large skillet or sauté pan over low heat. Set aside. In a food processor, pulse saltines to fine crumbs and transfer to a medium bowl. Pour 5 tablespoons melted butter over crumbs and toss with fingertips or a rubber spatula until evenly coated. Press mixture firmly into a deep-dish 9-inch pie pan, using a second pie pan. If possible, compact them evenly against bottom and sides of pan.

Reheat remaining melted butter in skillet over medium-high heat until frothy. Add onions and 1/4 teaspoon salt. Cook, stirring occasionally, until onions are evenly browned, 15 to 20 minutes. Transfer onions to pie pan, patting them down in an even layer on crust.

In a medium bowl, beat eggs with a whisk and add heavy cream and remaining salt, whisking gently to incorporate. Pour mixture slowly, in a thin stream, into center of onions in pie pan. Sprinkle grated cheese over top and place in oven. Bake until bubbly and slightly browned on top, 30 to 35 minutes.

Serve immediately in sliced wedges as a side course, or allow to cool and cut into small pieces to serve as a room temperature hors d'oeuvre.

We like this particularly well as an hors d'oeuvre! You can bake this in advance and reheat it with good results as well.