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Don't-Cry Pie: a comforting onion, egg, and cheese delight, perfect for game night gatherings.
Back in my college days, living on a shoestring budget often sparked the most creative culinary endeavors. One evening, after an intense study session that left us all cross-eyed and craving comfort food, my roommate and I decided it was time for a good old-fashioned game night. We had limited ingredients: a bag of onions crying for attention, some eggs, and just enough leftover parmesan to make us feel fancy. As I sliced up the onions, trying not to shed tears, the kitchen filled with their sweet aroma, and I knew we were onto something special.
The concoction morphed into what we lovingly called 'Don't-Cry Pie'—mostly as a reminder of those nearly shed onion tears. Our friends crowded into our tiny living room, balancing plates on knees while they hungrily dug in. The crispy top from the breadcrumbs and cheesy innards brought smiles to everyone's face. Letting it rest just a tad before slicing ensured perfect wedges, an essential trick I carry to this day. We'd created a memory that etched itself into our college lore, a dish to bring us all back to those carefree, worry-free moments.
To this day, whenever I whisk together eggs and grate cheese, I’m momentarily transported back to that dorm room with mismatched furniture and overly ambitious dreams. A simple dish with humble ingredients, yet it binds us with stories worth retelling. Game nights now might involve less ramen and more wine, but that onion pie remains a staple—a rite of passage and a token of those unencumbered days.
Ingredients
- 6-8 medium onions thinly sliced
- 2 tablespoons canola oil
- 6 large eggs
- 1 cup soft breadcrumbs
- 1/2 cup parmesan cheese grated
- 1/2 cup fresh parsley minced
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10-inch pie plate.
- In a large skillet over medium heat, sauté the onions in the oil until they are soft but not browned. Drain them well.
- Whisk the eggs together in a large bowl.
- Stir the breadcrumbs, the cheese, the parsley, and the onions into the eggs.
- Bake the onion mixture until a knife inserted into the center comes out clean, about 35-40 minutes.
- Serve.
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