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–+ servings

Swiss Cheese Onion Pie

Adapted from a recipe in the Casserole Cook Book, page 34.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 cup rusk, finely crushed
  • 2 tablespoons poppy seeds
  • ¼ cup butter, melted
  • 3 cups onion, thinly sliced, (about 3-4 medium onions)
  • ¼ cup butter, (½ stick / ¼ block)
  • 2 cups Swiss cheese, shredded, (8 oz / 226 g)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • dash black pepper
  • 3 eggs, lightly beaten
  • 1 cup milk, scalded
  • chives, chopped, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9 inch pie dish.
  • In a mixing bowl, add the first 3 ingredients and mix together.
  • Press mixture firmly in a 9 inch pie dish, bottom and sides.
  • Bake for 10 minutes, let cool.
  • In a large non stick pan, melt the ¼ cup butter, when hot, add all the onion. Cook until tender but not browned.
  • Place onion in the cooled pie dish.
  • Preheat the oven again, this time to 160° (325° F).
  • In a mixing bowl, add the cheese, flour, salt, and pepper as desired. Mix together.
  • Add the eggs and milk, mix together.
  • Pour mixture on top of the onions.
  • Bake for 40 minutes or until set. Sprinkle chives on the top and let casserole rest 5-10 minutes.
  • Slice, serve, and enjoy.

Notes

Fair cost per serving due to the cheese.