The Humble, Heartwarming Ricotta Onion Pie

There’s a certain magic that happens when simple ingredients are coaxed into something truly special, and my Ricotta Onion Pie is a testament to that culinary alchemy. I first encountered a version of this dish years ago at a small trattoria tucked away on a cobbled side street in Florence. It wasn’t a grand affair, just a humble counter offering, but the aroma of sweet, caramelized onions mingling with creamy cheese was utterly intoxicating. It was a revelation – a savory pie that was both comforting and surprisingly elegant, proving that sometimes, the most profound flavors come from the most unassuming sources. This dish has since become a treasured part of my repertoire, a reminder of that serendipitous discovery and the enduring power of honest, well-executed cooking.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This recipe calls for a few straightforward ingredients that come together beautifully to create a harmonious flavor profile.

• 1 unbaked pie shell (9-inch)
• 2 onions, sliced thin and sautéed in
• 1 teaspoon margarine
• 1 cup chopped chives OR 1 cup green onion (white and green parts)
• 2 eggs, beaten
• 2 tablespoons flour
• 2 teaspoons onion powder
• 1/4 teaspoon salt
• 1 1/4 cups ricotta cheese
• 1 cup water
• 1 teaspoon olive oil
• 1 tablespoon melted butter
• 1/2 cup breadcrumbs OR 1/2 cup cracker crumb

Equipment Needed

• 9-inch pie dish
• Large skillet
• Medium-sized mixing bowl
• Whisk
• Spatula or spoon
• Measuring cups and spoons
• Baking sheet (optional, for catching drips)

Instructions

Transforming these simple ingredients into a delightful pie is a straightforward process, designed to yield maximum flavor with minimal fuss.

1. Preheat your oven to 350°F (175°C). This initial step ensures your oven is at the optimal temperature for even baking.
2. Sauté the onions. In a large skillet, melt the 1 teaspoon of margarine over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they are soft and take on a gentle, golden-brown hue. This caramelization process is key to developing their natural sweetness. This should take approximately 10-15 minutes.
3. Assemble the base. Once the onions are sautéed to perfection, carefully spoon them into the unbaked pie shell, spreading them evenly across the bottom.
4. Prepare the topping. In a small bowl, combine the 1 tablespoon of melted butter with the 1/2 cup of breadcrumbs (or cracker crumb). Stir until the crumbs are evenly moistened by the butter. Set this mixture aside; it will form a delightful crunchy topping.
5. Create the filling. In a medium-sized mixing bowl, whisk together the 2 eggs. Then, add the 2 tablespoons of flour, 2 teaspoons of onion powder, and 1/4 teaspoon of salt. Whisk these dry ingredients into the eggs until well combined and smooth.
6. Incorporate the cheeses and liquids. Gently stir in the 1 1/4 cups of ricotta cheese into the egg mixture. Next, add the 1 cup of water and the 1 teaspoon of olive oil. Mix everything together until you have a smooth, homogenous batter.
7. Pour and top. Carefully pour this ricotta mixture over the sautéed onions in the pie shell. Ensure it fills the shell without overflowing.
8. Add the crumb topping. Sprinkle the reserved breadcrumb (or cracker crumb) mixture evenly over the top of the pie. This will create a lovely textural contrast.
9. Bake the pie. Place the pie in the preheated oven. Bake for 30 minutes. You can place a baking sheet on the rack below the pie, just in case of any minor overflows.
10. Check for doneness. The pie is ready when the filling is set and the crumb topping is golden brown. You can insert a knife near the center; it should come out clean.
11. Rest before serving. Once baked, remove the pie from the oven and let it cool for at least 10-15 minutes before slicing. This resting period allows the filling to fully set, making for cleaner slices and a better texture.

Expert Tips & Tricks

• Onion Sweetness: For an even deeper sweetness in your onions, consider a low and slow sauté. Don’t rush the process; letting them soften and caramelize gently will truly elevate the flavor profile of the pie.
• Chive Choice: Both fresh chives and green onions offer distinct, yet delicious, oniony notes. Chives provide a more delicate, fresh onion flavor, while green onions, particularly the white and light green parts, offer a slightly bolder taste. Choose based on your preference!
• Ricotta Texture: For an exceptionally smooth filling, you can lightly whip the ricotta cheese before incorporating it with the other ingredients. However, the slight texture of ricotta adds to the charm of this rustic pie.
• Crumb Coating: Ensure the butter coats the breadcrumbs or cracker crumbs thoroughly. This helps them brown beautifully and become delightfully crisp in the oven.

Serving & Storage Suggestions

This Ricotta Onion Pie is wonderfully versatile, equally at home as a light lunch, a sophisticated side dish, or even a simple supper.

Serving: It can be served warm, straight from the oven, or at room temperature. It pairs beautifully with a fresh green salad dressed with a light vinaigrette or a dollop of sour cream or crème fraîche. For a heartier meal, it makes an excellent accompaniment to grilled chicken or fish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm slices in a moderate oven (around 300°F or 150°C) until heated through, or reheat in the microwave for a quicker option, though the crust may lose some of its crispness.

Nutritional Information

Here is an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	270.1
Calories from Fat	149
Total Fat	16.6 g	25%
Saturated Fat	6.6 g	33%
Cholesterol	76.3 mg	25%
Sodium	306.5 mg	12%
Total Carbohydrate	21.4 g	7%
Dietary Fiber	1.8 g	7%
Sugars	2.2 g	8%
Protein	8.9 g	17%

Please note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment and make it your own:

• Crust Options: For a gluten-free version, use your favorite gluten-free unbaked pie crust. Alternatively, for a quicker, crustless version, bake the filling in a greased pie dish or individual ramekins.
• Cheesy Additions: A sprinkle of grated Parmesan or Gruyère cheese mixed into the filling or sprinkled on top before baking can add an extra layer of savory depth.
• Herbal Notes: While chives and green onions are traditional, consider adding a tablespoon or two of finely chopped fresh parsley or dill to the filling for a different herbaceous twist.

FAQs

Q: Can I make this pie ahead of time?
A: Yes, you can sauté the onions and prepare the filling a day in advance and store them separately in the refrigerator. Assemble and bake the pie just before serving for the best texture.

Q: What kind of onions are best for this recipe?
A: Yellow or sweet onions are ideal as they caramelize beautifully and offer a natural sweetness that complements the savory elements. Red onions can also be used, but their flavor will be slightly more pronounced.

Q: My pie filling seems a bit too loose. What went wrong?
A: Ensure your eggs are well beaten and the flour is fully incorporated to help bind the filling. Also, make sure the oven temperature is accurate; an under-baked pie might appear loose. Allowing it to rest after baking also helps it set.

Q: Can I freeze this Ricotta Onion Pie?
A: While it’s best enjoyed fresh, you can freeze the baked and cooled pie. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and reheat as directed for leftovers.

Q: What is the role of the water in the filling?
A: The water helps to create a smoother, more fluid filling that incorporates all the ingredients evenly and ensures the pie bakes through nicely without becoming too dense.

Final Thoughts

The beauty of this Ricotta Onion Pie lies in its simplicity and its ability to surprise. It’s a dish that speaks to comfort, tradition, and the joy of a well-made, flavorful meal. Whether you serve it as a light supper with a crisp salad or as a savory side that elevates a family dinner, I encourage you to give it a try. I’m confident it will find a special place in your culinary repertoire, just as it has in mine. When you make it, I’d love to hear about your experience!