Caramelized Onion Pesto Pie
Elevate your meal game with this irresistible Caramelized Onion Pesto Pie, a savory masterpiece that combines rich, golden caramelized onions and vibrant pesto in a flaky, buttery pie crust. Perfectly balanced with a creamy blend of mozzarella, Parmesan, and a hint of balsamic vinegar, this pie encapsulates layers of flavor in every bite. The velvety filling, held together by a touch of heavy cream and egg, bakes up beautifully golden and pairs perfectly with a garnish of fresh basil for a touch of brightness. Easy enough for a flavorful weeknight dinner yet elegant enough to wow at your next gathering, this 9-inch pie will quickly become a table favorite. Ready in just under 90 minutes and serving six, this recipe is a must-try for lovers of savory bakes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 4 cups Yellow onions, thinly sliced
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 2 teaspoons Balsamic vinegar
- 0.5 cups Store-bought or homemade pesto
- 1 cup Shredded mozzarella cheese
- 0.5 cups Parmesan cheese, grated
- 1 large Egg
- 0.25 cups Heavy cream
- 1 9-inch crust Pie crust, rolled and ready
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil and butter over medium heat until the butter melts.
Add the thinly sliced onions to the skillet and sprinkle with sugar and salt. Cook for 25-30 minutes, stirring occasionally, until the onions are soft, golden brown, and caramelized.
Stir in the balsamic vinegar with the caramelized onions and cook for an additional 2 minutes. Remove from heat and set aside to cool.
In a mixing bowl, whisk together the pesto, shredded mozzarella, grated Parmesan, egg, and heavy cream until well combined.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough around the edges.
Spread the caramelized onion mixture evenly into the bottom of the crust.
Pour the pesto mixture over the onions, ensuring it covers the onions evenly.
Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 5-10 minutes before slicing.
Optional: Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 44.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1668 mg | 128% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
