Here is my favorite caramelized onions pie recipe, with a tender, buttery crust and a rich filling made from slowly cooked onions, fresh herbs, and creamy cheese that brings it all together.
This savory pie has become our go-to comfort food when we want something cozy and satisfying. I love making it on Sunday afternoons because the smell of those onions cooking low and slow fills the whole house. Plus, it’s perfect for dinner with a simple salad on the side.
Why You’ll Love This Caramelized Onions Pie
- Simple ingredients – You probably have most of these pantry staples on hand already, making this an easy recipe to whip up without a special grocery trip.
- Rich, savory flavors – The sweet caramelized onions paired with creamy provolone cheese create a comforting combination that’s perfect for brunch or a light dinner.
- Make-ahead friendly – This pie tastes great warm or at room temperature, so you can prepare it earlier in the day and serve it whenever you’re ready.
- Crowd-pleasing dish – Whether you’re hosting friends for brunch or need a vegetarian option for dinner, this savory pie always impresses without being complicated to make.
What Kind of Onions Should I Use?
Yellow onions are your best bet for this caramelized onions pie since they have the perfect balance of sweetness and flavor that really shines when cooked low and slow. Sweet onions like Vidalia or Walla Walla are also great choices if you want an even milder, sweeter result. You’ll want to avoid red onions here since they can turn a bit purple when caramelized and won’t give you that classic golden color. Make sure to slice your onions thinly and evenly – about 1/8 inch thick works well – so they caramelize at the same rate and create that perfect jammy texture that makes this pie so good.
Options for Substitutions
This savory pie is pretty forgiving when it comes to swaps, so here’s what you can change up:
- Yellow onions: Sweet onions like Vidalia work great here, or you can use white onions if that’s what you have. Red onions will add a slightly sharper flavor and a bit of color to your pie.
- Heavy cream and milk: You can replace both with 1 1/2 cups of half-and-half, or use all milk if you want a lighter version. For dairy-free, try coconut cream mixed with unsweetened almond milk.
- Provolone cheese: Gruyere is a classic choice for onion pies, but Swiss, fontina, or even sharp cheddar work well too. Just keep the same amount and make sure to grate it fresh for the best melting.
- Pie crust: Store-bought is totally fine, but if you’re making from scratch, a basic butter crust works perfectly. Make sure to prebake it completely or your bottom will be soggy.
- Eggs: Three large eggs are pretty essential for the custard base – don’t substitute these or your pie won’t set properly.
Watch Out for These Mistakes While Baking
The biggest mistake when making caramelized onion pie is rushing the onion caramelization process – true caramelized onions take at least 30-45 minutes of slow cooking over medium-low heat, and trying to speed this up with high heat will give you burnt, bitter onions instead of sweet, golden ones.
Another common error is skipping the prebaking step for your pie crust, which can lead to a soggy bottom that won’t hold up to the creamy custard filling.
Make sure to let your caramelized onions cool slightly before adding them to the egg mixture, as hot onions can scramble the eggs and ruin the smooth texture of your custard.
Finally, don’t overbake the pie – it’s done when the center is just set but still has a slight jiggle, as it will continue cooking from residual heat and become perfectly firm as it cools.
What to Serve With Caramelized Onion Pie?
This rich and savory pie pairs beautifully with a simple mixed greens salad dressed with a light vinaigrette to cut through all that creamy goodness. I love serving it alongside roasted vegetables like asparagus, Brussels sprouts, or green beans, which add a nice fresh contrast to the sweet caramelized onions. A glass of white wine or even a light red like Pinot Noir makes this feel like a proper dinner party dish. For a more casual meal, some crusty bread and a bowl of soup (maybe a light vegetable broth) turns this into a cozy, satisfying dinner.
Storage Instructions
Refrigerate: Your caramelized onion pie will keep perfectly in the fridge for up to 4 days when covered with plastic wrap or foil. I actually think it tastes even better the next day once all those flavors have had time to meld together. Just slice and serve cold, or warm it up if you prefer.
Freeze: This pie freezes really well for up to 3 months! Wrap the whole pie tightly in plastic wrap, then aluminum foil, or cut it into individual slices and freeze them separately. Individual slices are great for quick lunches or when you just want a single serving.
Warm Up: To enjoy your pie warm, just pop a slice in the microwave for about 30-45 seconds, or reheat it in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, then warm as usual.
| Preparation Time | 10-15 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 50-60 g
- Fat: 130-150 g
- Carbohydrates: 95-110 g
Ingredients
For the filling:
- 2 tbsp extra virgin olive oil
- 2 1/2 cups thinly sliced yellow onion
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3 large eggs
- Salt, to taste
- Black pepper, to taste
- 1 1/4 cups grated provolone cheese, divided
For the crust:
- 1 prebaked 9-inch pie shell
Step 1: Caramelize the Onions
- 2 tbsp extra virgin olive oil
- 2 1/2 cups thinly sliced yellow onion
Preheat your oven to 350°F (175°C).
Meanwhile, heat the extra virgin olive oil in a sauté pan over medium heat until it shimmers.
Add the thinly sliced yellow onions and sauté, stirring frequently, until the onions are deeply caramelized, which should take 30 to 45 minutes.
Once caramelized, remove the onions from the heat and allow them to cool slightly.
I always make sure to keep the heat medium-low so the onions caramelize evenly without burning.
Step 2: Prepare the Quiche Filling
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3 large eggs
- salt, to taste
- black pepper, to taste
- caramelized onions from Step 1
- 1 cup grated provolone cheese
In a medium bowl, whisk together the heavy cream, whole milk, eggs, salt, and black pepper until the mixture is smooth and well combined.
Stir in the caramelized onions from Step 1 and 1 cup of the grated provolone cheese.
Mix everything well so that the onions and cheese are evenly distributed throughout the filling.
Step 3: Assemble the Quiche
- filling mixture from Step 2
- 1 prebaked 9-inch pie shell
- 1/4 cup grated provolone cheese
Pour the prepared filling from Step 2 evenly into the prebaked 9-inch pie shell.
Sprinkle the remaining 1/4 cup of grated provolone cheese over the top of the filling for a delicious golden crust as it bakes.
For more flavor, I sometimes add a pinch of extra black pepper on top.
Step 4: Bake the Quiche
Place the filled pie shell in the preheated oven and bake until a knife inserted in the center comes out clean, about 40 to 45 minutes.
If the crust starts to brown too quickly, cover the edges with foil.
Remove the quiche from the oven and set it on a wire rack to cool.
I let the quiche cool for at least 10 minutes before slicing it; this helps the custard set and makes for cleaner slices.
Cheesy Caramelized Onions Pie
Ingredients
For the filling:
- 2 tbsp extra virgin olive oil
- 2 1/2 cups thinly sliced yellow onion
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 3 large eggs
- salt, to taste
- black pepper, to taste
- 1 1/4 cups grated provolone cheese, divided
For the crust:
- 1 prebaked 9-inch pie shell
Instructions
- Preheat your oven to 350°F (175°C). Meanwhile, heat the extra virgin olive oil in a sauté pan over medium heat until it shimmers. Add the thinly sliced yellow onions and sauté, stirring frequently, until the onions are deeply caramelized, which should take 30 to 45 minutes. Once caramelized, remove the onions from the heat and allow them to cool slightly. I always make sure to keep the heat medium-low so the onions caramelize evenly without burning.
- In a medium bowl, whisk together the heavy cream, whole milk, eggs, salt, and black pepper until the mixture is smooth and well combined. Stir in the caramelized onions from Step 1 and 1 cup of the grated provolone cheese. Mix everything well so that the onions and cheese are evenly distributed throughout the filling.
- Pour the prepared filling from Step 2 evenly into the prebaked 9-inch pie shell. Sprinkle the remaining 1/4 cup of grated provolone cheese over the top of the filling for a delicious golden crust as it bakes. For more flavor, I sometimes add a pinch of extra black pepper on top.
- Place the filled pie shell in the preheated oven and bake until a knife inserted in the center comes out clean, about 40 to 45 minutes. If the crust starts to brown too quickly, cover the edges with foil. Remove the quiche from the oven and set it on a wire rack to cool. I let the quiche cool for at least 10 minutes before slicing it; this helps the custard set and makes for cleaner slices.
