Pennsylvania Dutch Onion & Bacon Pie on the Grill

Introduction

This savory Pennsylvania Dutch Onion and Bacon Pie gets a smoky twist on the Arteflame grill. With a crispy golden crust, buttery onions, and smoky bacon, this traditional comfort dish becomes something spectacular when cooked entirely over fire. The Arteflame’s flat cooktop griddle and center grill grate make this dish shine with perfectly even cooking and delicious smoky flavor. Enjoy perfect texture and amazing taste — no oven required.

Ingredients

• 1 prepared pie dough (store-bought or homemade)
• 2 tbsp butter (for frying)
• 6 strips thick-cut bacon, chopped
• 3 large yellow onions, thinly sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp flour
• 1/2 cup sour cream
• 2 eggs
• 1/4 tsp nutmeg
• 1/2 cup shredded Swiss or Gruyère cheese
• Chopped chives or parsley for garnish (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins and place them in the center of your Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the cooktop reaches grill-ready temperature.

Step 2: Cook the Bacon

1. Place chopped bacon on the Arteflame flat cooktop near the hot center and cook until crispy, stirring occasionally.
2. Once crisp, slide to the edge to keep warm and allow the fat to render onto the cooktop.

Step 3: Caramelize the Onions

1. Add butter to the cooktop near the bacon drippings for extra flavor.
2. Add sliced onions and season with salt and pepper.
3. Cook slowly, stirring often, until the onions are soft and golden — about 15–20 minutes.

Step 4: Prepare the Pie Filling

1. On the side of the cooktop (cooler zone), mix the caramelized onions, crispy bacon, flour, sour cream, eggs, nutmeg, and cheese using a bowl or mixing area on your prep table.

Step 5: Form and Fill the Crust

1. On the Arteflame griddle, place a sheet of parchment paper and roll out the pie dough into a rustic 10-inch circle.
2. Spoon the filling mixture into the center, leaving a 1-inch border exposed.
3. Carefully fold in the edges over the filling to create a galette-style pie.

Step 6: Grill the Pie

1. Slide the parchment with the pie onto a medium-heat zone of the cooktop.
2. Cover with the optional Arteflame pizza oven dome for convection-style cooking (optional but recommended).
3. Cook for 20-25 minutes, rotating occasionally, until the crust is crisp and golden and filling is set.

Step 7: Serve

1. Remove from the grill and let cool for 5 minutes.
2. Garnish with chopped chives or parsley and slice into wedges.

Tips

• Use cold pie dough for best results and a flakier crust.
• The Arteflame griddle's edge is cooler — perfect for slowly caramelizing onions without burning.
• Make sure to stir the onions frequently to avoid hot spots near the center.
• Sour cream adds tangy richness to the filling — don’t skip it!
• Let the pie cool slightly before cutting to help it set.

Variations

• Ham & Onion Pie: Swap bacon for diced smoked ham for a sweeter, milder flavor.
• Mushroom & Onion Pie: Add sautéed mushrooms instead of bacon for a vegetarian twist with Earthy richness.
• Cheddar & Apple Bacon Pie: Add thin sliced apples and use sharp cheddar in the filling for a sweet-savory contrast.
• Spicy Jalapeño & Onion Pie: Add chopped pickled jalapeños for a kick of heat and contrast to the sweet onions.
• Herbed Goat Cheese Pie: Replace Swiss with goat cheese and sprinkle fresh thyme in the filling for a tangy, herbed variation.

Conclusion

With crispy crust, caramelized onions, and smoky bacon cooked over fire, this Pennsylvania Dutch Onion & Bacon Pie is comfort food redefined. Thanks to the Arteflame grill, you’ll get unbeatable texture and flavor — all without ever turning on the oven. It’s rustic, hearty, and completely irresistible.

Best pairings

• Dry Riesling or apple cider for a complementary tang
• German-style lager or kölsch for a refreshing pairing
• Simple green salad with mustard vinaigrette
• Grilled asparagus or roasted root veggies on the griddle
• Warm German potato salad or cucumber salad