A Mennonite Onion Pie recipe from cookbook writer Edna Staebler, usually served with roast beef and smothered in beef gravy.
- Rich pastry to line a deep pie plate
- 2 cups sliced onions
- 3 Tbsp butter
- 6 eggs, beaten
- 1 cup milk
- salt and pepper
- Gently fry the sliced onions in the butter till they are almost soft, then spread them over the pastry in the pie plate.
- Combine the beaten eggs, milk and seasonings.
- Pour the mixture over the onions.
- Bake the pie "on the floor of the oven" (bottom rack) for 40 to 50 minutes at 350 degrees F.
