Cheese and Onion Pie

This is so gooood but so dangerous. Don’t try this at home. Or do, but don’t eat more than a sliver. The calories are actually not that bad considering but the make up of the calories are: It is all fat calories. I say all this but I have to say people love this pie. It is easy to make if you are not a pie dough newbie (heck, it actually is, even if you are). Just make sure you get the decent cheddar cheese. I found the recipe on NY Times. Made minor modifications… So good.

Cheese and Onion Pie


  • 1 and a 1/2 cup flour, plus more for dusting
  • 6 Tbsps unsalted butter, room-temperature
  • 4 Tbsps lard (yes, lard)
  • 3 Tbsps ice water
  • 3 medium onions, thinly sliced
  • 1/4 tsp ground white pepper
  • 1 cup boiling water
  • 1/2 lb grated Cheddar or Chantal cheese
  • Milk, to seal and glaze
  • Salt to taste

Combine the flour and a large pinch of salt in a large bowl. Add 4 tablespoons butter and the lard, and use your fingers to gently rub the fat into the flour until it has the texture of coarse bread crumbs. Mix in just enough ice water to bind the mixture, about 3 tablespoons, and lightly knead the dough until well combined and smooth. When you can, mold the mixture into a ball, cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350F.

Add 2 tablespoons butter to a large skillet over low heat. When the butter melts, add the onions, a pinch of salt and the ground white pepper; cook slowly for about 10 minutes, never browning. Turn the heat to medium and slowly pour in the water. Continue to cook, stirring occasionally, until most of the liquid cooks off, about 10 minutes. Remove the onions from the pan and place them on a plate to cool.

Grease the bottom of a 9-inch pie dish and sprinkle a clean and dry area on the counter top with flour.

Unwrap the dough and divide it into two balls, one twice as big as the other. Put them on the surface and sprinkle the tops with flour. Using light pressure, roll each one from the center outward, adding more flour as needed and turning them over once or twice during the process.

When the larger ball is roughly 10 inches in diameter, gently move it into the pie dish and press it firmly into the bottom and sides. Prick it all over with a fork.

Layer the onions and cheese on top of the dough in the dish, then carefully cover with the remaining dough — it should be about 8 inches in diameter.

Press the edges together, gently but firmly, and brush the top and edges with milk. Use a knife to make 3 small incisions in the top of the crust so steam can escape. Place the pie on a baking sheet and bake until the crust is nicely browned and the insides are bubbly, an hour or an hour and ten  minutes.

Cool a bit before slicing into wedges and serving.

Makes 8-10 small wedges.

Here are the nutritional facts for the pie:

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