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Cheese and Onion Pie
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4.93 from 13 votes

Cheese and Onion Pie

The English are famous for their savory pies, and Cheese and Onion Pie is no exception. Its simple ingredients of tender cooked onions and sharp cheddar cheese encased in a flaky crust create an amazing pie. One taste and you'll be hooked!
Prep Time15 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time1 hr 25 mins
Course: Brunch, Main Course
Cuisine: British
Servings: 4 servings
Calories: 344kcal
Author: Chula King

Ingredients

  • 2 Tablespoons unsalted butter
  • 4 cups onions, roughly sliced (2 to 3 large onions, 1 1/2 pounds total)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pieces store-bought pie crust
  • 2 cups (8 ounces) extra sharp cheddar cheese, shredded (See Note 1)

Instructions

  • Preheat the oven to 350° F.
  • Heat the butter in a large skillet over medium heat; add onions. Add salt and pepper. Cover skillet and cook the onions for 10 minutes. Remove cover and continue cooking onions, stirring occasionally until most of liquid has evaporated, about 10 minutes. Avoid allowing the onions to brown. Remove the onions, spread out onto a plate and set aside to cool.
  • Line an 8-inch tart pan with one of the pie crusts, leaving any excess pastry over-hanging the edge.
  • Cover the base of the pie with half of the onions and then cover with half of the shredded cheese. Repeat the layering process until all of the mixture is used up.
  • Brush the edges of the pie crust with milk and place the other piece of pie crust on top. Seal the edges by pressing them together lightly before trimming any excess over-hang. Brush the surface of the pie with milk. Make three or four small incisions into the center of the pie using the point of a sharp knife and, if you wish, further decorate to make a lattice effect.
  • Place the pie into the oven and bake for 50 minutes, or until golden-brown. Remove from the oven and leave for a good 30 minutes before unmolding and cutting into generous wedges. Serve the pie warm or at room temperature (See Note 2). 
  • Yield: 4 servings.

Notes

  1. You can use either white or yellow extra sharp Cheddar cheese. 
  2. You should not serve this pie piping hot. Otherwise, the melted cheese will go everywhere!

Nutrition

Calories: 344kcal | Carbohydrates: 15g | Protein: 15g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 650mg | Potassium: 288mg | Fiber: 2g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 11.9mg | Calcium: 444mg | Iron: 0.7mg