Description
A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
Ingredients
- 6 Vidalia onions, thinly sliced
- 4 eggs, beaten
- 1 cup sour cream
- salt and pepper to taste
- ½ cup unsalted butter
- ¼ cup grated Parmesan cheese
- 1 pinch paprika
- 2 tablespoons hot sauce
- 2 (9 inch) pie shells, baked
- ½ cup grated Parmesan cheese for topping
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet
- cook onions in butter for about 10 minutes
- or until clear and soft; stir often. Reserve juices.
- In a large bowl
- mix onions with eggs and sour cream. Stir in onion juices
- butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
- Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes
- or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 16