Vidalia Onion Pie
Yield
6 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
9 inch, baked |
|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
sour cream
generous cup |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | stick |
butter
|
|
| 6 | large |
sweet vidalia onions
thinly sliced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 4 | dashes |
red hot pepper sauce
|
*
|
| ¼ | cup |
cheese
grated, for top |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
9 inch, baked |
|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
sour cream
generous cup |
|
| 1 | x |
salt and black pepper
|
*
|
| 113 | g |
butter
|
|
| 6 | large |
sweet vidalia onions
thinly sliced |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 4 | dashes |
red hot pepper sauce
|
*
|
| 59 | ml |
cheese
grated, for top |
|
Directions
Cook onions in butter until clear and soft (about 15 minutes),
Add all other ingredients.
Mix and pour into the 2 baked pie shells.
Sprinkle grated cheese on top.
Bake in 375℉ (190℃) F oven for 20 minutes, then lower temperature to 350℉ (180℃) F for an additional 40 minutes until lightly browned on top.
