French Onion Pie

SERVES: 8

PREP TIME: 10-15 MINUTES

TOTAL TIME: 1.5 HOURS

Winning Recipe by Hailey H. of TN

Ingredients

1 refrigerated pie crust (from a 14.1 ounce/2-count package), at room temperature for 10 minutes
2 tablespoons unsalted butter
1 tablespoon olive oil
2 jars (14 ounces) Aunt Nellie’s Holland-Style Onions, drained
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried thyme)
2 cloves garlic, minced
1 tablespoon brown gravy mix from a packet
1 tablespoon onion soup mix from a packet
1 cup beef broth (or vegetable broth for a vegetarian option)
1/2 cup heavy whipping cream
1/2 cup shredded Gruyere cheese (or Swiss cheese or provolone)
1/4 cup shredded Parmesan cheese

Preheat oven to 375°F.
Place the pie crust into a 9-inch pie dish. Press firmly against the sides and bottom. Flute the edge of the crust or press with a fork. Set aside.
In a large skillet, heat butter and olive oil over medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for about 20–25 minutes until the onions are caramelized. Stir in the thyme and minced garlic; cook for another minute until fragrant.
Add brown gravy mix and onion soup mix to caramelized onions and cook for 2 minutes. Slowly add the beef broth, stirring constantly until the mixture thickens slightly, about 3–4 minutes.
Reduce the heat to low, stir in the heavy cream and adjust seasoning to taste. Remove from heat.
Spoon the caramelized onion mixture into the pie crust, spreading it evenly. Top with shredded Gruyere and Parmesan cheese.
Place the pie in the oven and bake for 25–30 minutes, until the crust is golden and the cheese is melted and bubbly.
Let the pie cool for 20 minutes before slicing and serving.