Ecuadorian Onion Pie

This Ecuadorian onion pie is filled with salty fresh queso fresco and parmesan cheese, mixed with sugary caramelized onions. Perfect for brunch, lunch, or as a dinner side.


Ingredients
3
tablespoons
unsalted butter
2
pounds
White Onions, sliced
3
tablespoons
white sugar
3
tablespoons
heavy cream
1
cup
Fresh White Cheese, grated
1
cup
parmesan cheese, grated
1
egg, lightly beaten
1
9-inch pie crust
Directions
In a deep pan, melt the butter on medium heat.
Add onions and saute until the water has evaporated, for about 8-10 minutes.
Add sugar and heavy cream to the onions and cook for 8-10 minutes.
Turn heat off and stir in both cheeses and egg. Set aside to cool.
Preheat oven to 350 degrees.
Place onion mixture in a pre-greased 9-inch baking dish.
Place dough over the onion mixture and pinch edges so there is no overlapping.
Bake for 40-45 minutes or until crisp and golden.
Let the pie cool for 10 minutes before slicing and serving.

The base number of servings for this recipe is 6
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