Caramelized Onion Spaghetti Pie


  • 1 lb. spaghetti
  • 3 eggs
  • 1 1/2 cups milk
  • 1/8th teaspoon black pepper
  • 2 cups grated sharp cheddar
  • 1 cup grated fontina
  • 1 cup grated Parmigiano Reggiano
  • 1/2 jar Robert Rothschild’s Balsamic Caramelized Onion Spread



  1. Preheat oven to 425°F. Spray a 9″ spring form pan and cover the bottom with a piece of foil, running up the sides to cover the seam.
  2. Cook the spaghetti according to package directions. Drain.
  3. Whisk  together the eggs, milk, and black pepper. Mix in 3/4ths of each cheese. Stir in the cooked spaghetti and the caramelized onion spread.
  4. Pour the spaghetti mixture into the prepared pan and sprinkle the remaining cheeses, except for the Parmigiana, over the top.
  5. Bake for 35 to 40 minutes.
  6. Turn on the broiler, and place the pan about 8″ from the broiler until the cheese browns.
  7. Let the spaghetti pie rest for 15 minutes. Slide a thin knife around the edge of the pan before removing the spring form ring. Slice and serve, topped with reserved grated Parmigiana.