Wednesday, April 7, 2010

Vidalia Onion Pie

I could eat onions all day long.

Well, maybe that's an exaggeration. But I really do like onions.

I looked in the freezer the other day and realized that I still had 5 frozen pie crusts waiting to be used. (For some reason, I thought I needed 6 pie crusts to make the Leek Goat Cheese Quiche. Look forward to lots of pies in TBK's future!)

So I decided to make an onion tart. I'd been looking forward to making an onion tart for a while, but I'd just never gotten around to it. Too many cupcakes got in the way! So last week I decided to rectify that situation. I found an All-American Pie Championship recipe on the Food Network website. The recipe isn't very complicated, and since I didn't make the crust myself, I was able to save even more time. I prefer to relax in my free time, not make pie crusts that I can purchase at the grocery store. Sorry if that's shocking!

*Side-note: I finally conquered the elusive photo collage!!! Thanks Anjelika!

Vidalia Onion Pie
slightly adapted - makes 1 9-10" pie
  • 1 9-10" frozen pie crust, thawed
  • 1/4 egg yolk and 1 teaspoon water for egg wash
  • 1/2 cup unsalted butter
  • 2 pounds Vidalia onions, thinly sliced
  • 3 large eggs, beaten
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher or Hawaiian salt
  • 1/2 teaspoon freshly ground black pepper
  • Freshly grated Parmesan
  • Habanero sauce
1) Brush egg wash on the inside of the pie crust.

2) Place crust in the refrigerator until filling is ready.

3) Over medium heat, melt butter. Add onions and saute until translucent. Do not brown.

4) Combine eggs, sour cream, flour, 1/2 cup Parmesan cheese, and a splash or two of habanero sauce.

5) Add onion mixture. Season with salt and pepper and pour into chilled pie crust.

6) Top with Parmesan cheese.

7) Bake in a preheated oven for 20 minutes at 450 degrees F. Reduce oven temperature to 325 degrees F for another 20 minutes or until center is set.

Yum yum yum! First of all, let me warn you (unnecessarily) that you need to love or really really really like onions to enjoy this pie. The pictures I took of the individual pie slices looked pretty messy (I think I tried to take pictures when the pie was still too warm.). But when I tasted the onion pie, my taste buds were delighted with the creamy flavor and the slight tartness of the onions. I would have liked to have more cheese in the pie itself, but if you don't like cheese as much as I do, you can stick with the 1/2 cup of cheese mixed into the pie. Or you could eliminate all of the cheese in the pie. It's up to you.

I could eat this onion pie all day long. Yeah, really.

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