Jul 09 2012

Southern Summer Onion Pie

My family was sitting down to dinner recently when my six-year-old cousin loudly announced to the table that we were having onion pie for dessert. She wasn’t wrong, exactly. We were having onion pie, it just wasn’t for dessert.

Onion pie is one of those southern summer dishes that takes a healthy vegetable and turns it into something that’s not only pretty good for you, but something you’ll crave all year long.

Here’s what you’ll need:

1 cup of cracker crumbs –go for whatever your favorite cracker is, but make sure it’s one of the buttery kinds

4 tablespoons of melted butter

2 tablespoons of hard butter

8-inch pie plate

2 cups of Vidalia onions

2 eggs

¾ cups of milk

¾ teaspoon salt

Pepper

¼ of a cup or more of sharp cheddar cheese

Sprinkle of paprika

 

Melt the butter on the stovetop and add in the cracker crumbs. Press the mixture into the pie plate.

Sauté onions with 2 tablespoons of butter until it’s clear and then spoon the melted butter into the pie.

Beat the eggs with milt, salt and pepper and pour it all over the onions.

Sprinkle the cheese over everything and put just a tiny bit of paprika on it.

Bake the mixture at 350 degrees for 30 minutes or until firm in the center.

Serve with whatever else you’re having and you’re good to go. It’s definitely not the type of pie you’d have for dessert, but it’s a great side dish and very delicious. You’ll want to get your onions from one of the local markets here on Edisto to make sure it’s authentic.

 

 

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