Ecuadorian Onion Pie

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"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."

Original recipe yields 6 servings
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Nutritional

  • Serving Size: 1 (329.9 g)
  • Calories 641
  • Total Fat - 36.9 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 197.3 mg
  • Sodium - 2268.1 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 6.6 g
  • Sugars - 24.8 g
  • Protein - 19.2 g
  • Calcium - 498 mg
  • Iron - 2.6 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 0.2 mg

Step 1

In a deep pan, melt the butter on medium heat.

Step 2

Add onions and saute until the water has evaporated, for about 8-10 minutes.

Step 3

Add sugar and heavy cream to the onions and cook for 8-10 minutes.

Step 4

Turn heat off and stir in both cheeses and egg. Set aside to cool.

Step 5

Preheat oven to 350 degrees.

Step 6

Place onion mixture in a pre-greased 9-inch baking dish.

Step 7

Place dough over the onion mixture and pinch edges so there is no overlapping.

Step 8

Bake for 40-45 minutes or until crisp and golden.

Step 9

Let the pie cool for 10 minutes before slicing and serving.

Tips & Variations


No special items needed.

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