Summer time means a plethora of onions are at the market. If you have a bag in the pantry waiting for something, then this is the recipe for you. This recipe came about more years ago than I care to admit. My father came home with the largest bag of Vidalia onions that I had ever seen. This was no mere five pound bag! Along with the mammoth bag of onions, he had a recipe booklet. My pie recipe evolved from one featured in the booklet.
First, you need a piecrust. Use a store bought one, or your favorite recipe for a one crust pie.
While the onions are cooking, get out your cheese. I used a combination of Pepper Jack and Monterey Jack. You can use any type of cheese you have on hand. It will still make a delicious pie! You need a total of one cup of shredded cheese.
Shred your cheese, taking care to keep all skin safely attached to your hand.
Sweet Onion Pie
- 3 cups thinly sliced sweet onions
- 2 Tablespoons butter or olive oil
- 2 eggs
- 1 cup shredded cheese of your choice
- ½ cup milk
- 1 teaspoon salt
- 1/8 teaspoon black pepper
1 – nine inch unbaked pie shell
Saute onions in butter/olive oil until lightly browned and tender.
Arrange cooked onions evenly in 9in unbaked pie shell. Top with the shredded cheese.
Beat eggs slightly. Add salt, pepper and milk. Whisk until combined. Pour over cheese and onion mixture.
Bake at 425º for 20. Reduce oven temperature to 350º, and bake an additional 20 minutes or until a knife inserted near the center comes out clean. Pie should be browned. Let stand for 5-10 minutes before cutting.