Onion Pie

Two pounds of onions sautéed until soft and sweet, bound with eggs, fresh bread crumbs, Parmesan, and parsley, then baked crustless in a pie plate. No butter. No cream. No pastry shell. The onions themselves provide all the richness this pie needs.

Slicing the onions thin and cooking them until completely soft is the step that determines everything. Undercooked onions stay sharp and crunchy in the finished pie. Soft, well-sautéed onions turn sweet and almost jammy, which is the flavor you’re after.

The bread crumbs absorb moisture from the eggs and give the pie enough structure to slice without a crust. Fresh crumbs work better than dried here because they integrate more smoothly into the custard.

This is a vegetarian main or a side dish that pairs well with roasted meats.

Kitchen Tips

• Sauté the onions over moderately high heat, stirring occasionally. Don’t rush them, but don’t let them brown either. You want soft and translucent, not caramelized.
• Use fresh Parmesan for sharper flavor. Low-fat Parmesan keeps this lighter without sacrificing much taste.
• The pie is done when a tester comes out clean and the top is set. The center should be firm, not jiggly.
• Let it cool for 5 minutes before slicing. It firms up slightly and slices much cleaner.

Variations

• Caramelized onion version: Cook the onions lower and slower until deeply golden for a sweeter, richer pie.
• Gruyère swap: Replace Parmesan with shredded Gruyère for a more traditional French onion flavor.