Ecuadorian Onion Pie Recipe

"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 is 6 servings

Metric US

I've Tried It

Ingredients

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3 tablespoons unsalted butter
2 pounds white onions, sliced
3 tablespoons white sugar
3 tablespoons heavy whipping cream

1 cup queso fresco cheese ( fresh white cheese, grated, queso fresco)
1 cup parmesan cheese, grated
1 egg, lightly beaten
15 ounce pie crust ( 9-inch pie crust)

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 by Step Method

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.

Ecuadorian Onion Pie