Cheese onion pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Self-rising flour |
| 1 | Egg | |
| 1 | teaspoon | Salt |
| 2 | ounces | Margarine |
| ¼ | cup | Milk |
| 5 | Big onions cut in rounds | |
| Little margarine for frying | ||
| 1 | Container 9% cream cheese; or any softened cream cheese | |
| 5 | ounces | Grated parmigian cheese |
| 2 | Eggs; well beaten | |
| 2 | teaspoons | Milk |
Directions
DOUGH
FILLING
TOPPING
Source: My sister in law Olga Finkelstein Dough: Work well all the ingredients, roll quite thin and put in a greased pie pan.
Filling: Soak the onions for 5 or 10 minutes in hot water. Then fry them in a little margarine till soft and transluscent, not brown. Let cool a little, add the cream cheese and the grated cheese. Pour on the dough and prepare the topping: 2 well beaten eggs with 2 Tsp milk. Pour over the pie and bake at 350 till golden brown.
Posted to JEWISH-FOOD digest by wajnberg <wajnberg@...> on Apr 26, 1998
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