Years ago I purchased a big bag of Vidalia onions from the Shriner’s (a fundraiser) and they handed me a leaflet with recipes. One recipe, for onion pie, caught my eye, but I never got around to trying it. Recently I came across the recipe and decided to try it. It was AMAZING! I tweaked the seasonings just a tad. Vidalia onions weren’t in season, so I used another type of SWEET onions. I hope you’ll give this recipe a try…you won’t regret it!

Sweet Onion Pie

Recipe by Diane BeckerCourse: Side Dishes

Servings

servings

Ingredients

1 ½ cups Ritz cracker crumbs
6 Tablespoons melted butter
2 Tablespoons butter
2 cups thinly sliced sweet onions, such as Vidalia, (cut onions in half before slicing)
2 large eggs, beaten
¾ cup milk
¾ teaspoon salt
¼ teaspoon black pepper
Dash of nutmeg (optional)
½ teaspoon hot sauce (Tabasco or Sirracha )
2/3 cup shredded sharp cheddar cheese
¼ teaspoon smoked paprika

Directions

Preheat oven to 350 degrees
Mix the cracker crumbs with 6 Tablespoons melted butter.
Press into the bottom and up the sides of an 8 inch pie plate and set aside.
In a frying pan, sauté the onions in 2 Tablespoons butter until just starting to soften. Remove from stove and let coo.l slightly.
When slightly cooled, spoon the onions on top of the cracker crust.
In a bowl, combine the eggs, milk, salt, pepper, nutmeg and hot sauce & mix well.
Pour the milk mixture over the onions.
Spread the shredded cheddar evenly over the mixture and sprinkle with the paprika.
Bake for 30 minutes or until firm in the middle.
10. Remove from oven and let rest for 5 minutes before cutting.