Cheese onion pie

Yield: 1 Servings

Measure Ingredient
2 cups Self-rising flour
1 \N Egg
1 teaspoon Salt
2 ounces Margarine
¼ cup Milk
5 \N Big onions cut in rounds
\N \N Little margarine for frying
1 \N Container 9% cream cheese; or any softened cream cheese
5 ounces Grated parmigian cheese
2 \N Eggs; well beaten
2 teaspoons Milk

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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