Sweet Onion Pie with Ritz Cracker Crust

I made this for a Friendsgiving dinner this weekend and several people asked for the recipe. But don't just take my word for it:

Since Megan won't give me her family recipe I riffed this one out based on a bunch of recipes out there... It looks like a quiche but there's more onion than custard in this recipe. The hardest part is the crust but even that's pretty easy... I still say the Keebler Elves should put out a savory ritz cracker crust like they do with graham cracker and oreo crusts... I'd buy them for all kinds of crazy recipes... It would be perfect for this one...

I usually make two so feel free to double the recipe if you're serving a large crowd. Start by Prepping these from your pantry and or grocery store:

  • 1 1/2 cup Ritz Crackers
  • 5 tablespoons butter, melted
  • 2 cups Vidalia or Sweet onions, thinly sliced
  • 2 tablespoons butter - room temp to grease pan
  • 2 large eggs
  • 3/4 cup milk
  • 3/4 teaspoon salt
  • Dash pepper
  • 1/2 teaspoon hot sauce
  • 1/2 - 3/4 cup sharp Cheddar cheese, grated
  • Paprika

1) Preheat oven to 350 degrees.
2) Slice onions thinly using a sharp knife or mandoline. Be sure to use Vidalia or Sweet onions or you'll be burping onions up all afternoon. In a large saucepan, saute onions in 2 tablespoons butter until clear. You want a little bite on the onions, so you don't have to cook them for very long. You can cook these slowly and then move on to the next steps to prepare the crust.
3) Grease bottom and sides of 8 inch pie pan with butter. Get your hands dirty. Then wash your hands. This shouldn't be the first time you've washed your hands you filthy animal. Did I need to say it in the first step? I hope not.
4) In a food processor, pulse crackers to a sandy texture. You want big crumbs (not a fine dust). Running on low-speed, drizzle melted butter into the machine until mixed throughout. Press into 8-inch pie pan. Lick your fingers, then wash your hands again. (If you don't have a food processor just put those crackers in a ziplock back and get to whacking with a blunt object. A Rolling pin works great. Or punch them with your fists and release some of that rage that's building up in anticipation of hanging with the family over Thanksgiving.)
5) Once the onions are cooked, turn off the heat. Optional: mix in a tablespoon (or less) of sugar to sweeten up the onions a tad. I like them on the sweeter side but it's all up to your palate. It's up to you whether or not to add it. Once you're satisfied, spoon sauteed onions into the crust.
6) In a medium bowl, whisk eggs with milk, salt and pepper, and (optional) hot sauce. (My preferred sauce is Cutino Sauce Co. Habenero but Tabasco or any other hot sauce will work.) Then pour over onions in crust. Get that custard in all the nooks and crannies.
7) Sprinkle top with Cheddar cheese. Try to find a cheese with low oil content. If you find a cheddar made for melting and you should be in business. For this one I used a Sargento Shredded 4 State Cheddar. I bought it because it made me laugh out loud in the store... It's 4 states because it's a mix of Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar, and Mild California Cheddar. Anyway if you need more cheese don't be afraid to add more. Make sure the top of the pie is fully covered.
8) Sprinkle with paprika. It's mostly to make it look pretty. Too much will throw off the flavors so be conservative here.
9) Wash your hands.
10) Bake at 350 degrees for 30 minutes, or until knife inserted into center comes out clean. You want that top to be GBD (Golden Brown and Delicious)... So don't be afraid to let it go a little longer if it's not looking toasty on top.
11) Enjoy!

Share this post