Vidalia onion tart

Cheddar & Ritz Cracker Vidalia Onion Pie

Ingredients

1 cup Ritz cracker crumbs
1/2 stick butter, melted
2 cups Vidalia Onions, thinly sliced
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 teaspoon salt
Dash of pepper
1/4 cup grated sharp cheddar cheese
Paprika
Parsley

Preparation
Mix Ritz cracker crumbs and melted butter. Press into 8 inch pie plate. Saute Vidalia Onions with 2 tablespoons butter until clear, not brown. Spoon into pie crust. Beat eggs with milk, salt, pepper and pour over onions. Sprinkle with cheese and paprika. Bake at 350 degrees for 30 minutes or until firm in the center. Sprinkle with parsley before serving.

Vidalia Onion Pie

4 medium Vidalia or other sweet onions, thinly sliced

1 stick margarine or butter

3 eggs, beaten

1 cup sour cream or plain yogurt

Dash of Tabasco sauce

Pepper to taste

1/4 cup grated cheese (or more to taste): Havarti, parmesan or Swiss

Refrigerated, rolled pie crust dough for 1 (9-inch) pie

Saute onions in margarine or butter. Mix eggs and sour cream or yogurt and add to onions. Season with a dash of Tabasco sauce and pepper to taste. Place dough in pie pan according to package directions. Pour onion mixture into pie shell and sprinkle with cheese. Bake at 450 degrees for 20 minutes then at 325 degrees for 35 minutes.

Regarding another loose end, a caller asked for a recipe for Charleston Chewies. This is a request that comes around at least once a year, usually during the Christmas baking season.

As it turns out, Post and Courier columnist Nathalie Dupree has a video demonstration on this very subject on our Web site, www.charleston.net. Click on Features and then Food to see it.