Vidalia Onion Pie

Name: Vidalia Onion Pie
Total time: 2 h 30 min
Ingredients: 1 deep dish frozen pie crust, do not thaw; 1 medium Vidalia onion (substitute another sweet onion variety); 5 large eggs; 1/2 cup whole milk; 1/2 cup cream (omit the cream and use more milk if you prefer); 1 tsp onion salt; 1/2 tsp fresh cracked black pepper; 1 cup shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.

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Total: 150

Servings: 10

Cost: $2.54 /serving

Ingredients

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1 deep dish frozen pie crust, do not thaw1 medium Vidalia onion (substitute another sweet onion variety)5 large eggs1/2 cup whole milk1/2 cup cream (omit the cream and use more milk if you prefer)1 tsp onion salt1/2 tsp fresh cracked black pepper1 cup shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.

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Instructions

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Step 1

Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.

Step 2

Peel and slice the onion 1/8 inch thick. I like to so with with a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.

Step 3

Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.

Step 4

Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.

Step 5

Pour the egg and cream mixture into the pie crust, it should just fill it to the top. Arrange a few whole onion slices over the top of the pie. Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown. If your oven bakes unevenly, rotate the pie halfway through.

Step 6

I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature. Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)