Vidalia onion pie

Happy 4th of July everyone!

Here’s an onion recipe that makes a savory pie, yummy!!!

Vidalia Onion Pie

3 to 4 medium Vidalia onions
freshly ground black pepper
chilled unbaked pie shell for 2-crust pie
1/2 pound bacon, cooked and crumbled (can use ham)
8 oz. shredded gruyere cheese or swiss (can use reduced fat swiss)
3-4 eggs
1/2 cup heavy cream (or 1/2 and 1/2 – can use fat free 1/2 and 1/2)

Halve the onions and slice thinly. Sauté in bacon drippings (use 1/2 stick butter if you use ham) until tender. Add bacon (or ham), and salt and pepper to taste; spread onion mixture in chilled pie crust. Sprinkle the onion mixture with shredded cheese. Whisk together the eggs and cream, then pour over the onion mixture. Sprinkle with nutmeg then cover the pie with the remaining chilled pastry and fit it over the filling as a top crust.

Cut a 1/2-inch hole in the center of the pastry. Bake the pie at 450° for 10 minutes, then reduce the heat to 350° and continue baking until the custard is set and the crust is browned, about 30-40 minutes. Serve warm or cool.


~ by maringouin on Friday, July 4, 2008.

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