Onion Pie

BY Keith A Lord
September 12, 2023

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Photography by Haley Hazell for Edible San Diego

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This heirloom casserole with a saltine cracker crust will warm your soul

Cover winning recipe submitted by Amy Cunningham

Cook the Cover 2023 recipe finalist.

This dish was served at most of our family holiday or birthday gatherings at the home of my mother-in-law, Florence Cunningham, who even into her 80s served up fabulous feasts. I always think of her and good times when I make it, and it always gets surprised raves. It’s a little like a quiche in a casserole dish—very simple and elegant.

Recipe as tested by Keith Lord.

Thank you to Jimbo’s for sponsoring the ingredients.

This recipe originally published in issue 71.

Ingredients

SERVES 6–8

2 sleeves soda crackers
3 Vidalia sweet onions, sliced
1 stick butter
2 cups whole milk
5 large eggs
Salt and pepper to taste
2 cups grated cheddar cheese

Instructions

Preheat oven to 350°. Line a 9x11-inch pan with two layers of soda crackers. Sauté onions in butter until tender, then spread over the crackers. Beat milk, eggs, and seasonings together and pour over the onions. Sprinkle grated cheese over the top and bake for 35 minutes. Let stand 15 minutes before cutting. Serve warm or at room temperature.
(Optional add-ins before covering with cheese: diced Canadian bacon, sliced mushrooms, chopped broccoli, diced bell peppers, zucchini, parsley, or pimento. This dish is endlessly versatile!)

Keith A Lord

Keith A. Lord is the owner and chief disruptor of Stratәjē Fourteen, a national culinary logistics, systems, and operations consulting firm. An award-winning chef and high-volume caterer, Keith is the one that makes you question industry standards and empowers you to optimize your business through the ceiling.