This recipe came out of the Philadelphia Inquirer newspaper about 30 years ago:
Filling: 2 lbs Vidalia onions (4 large) sliced thin, 1 stick (1/4 lb.) butter, 3 large eggs, 1 cup (240mL) sour cream, 1/4 t. (1.2mL) salt, 1/2t.(2.5mL) black pepper, fresh grated Parmesan cheese.
Saute the onions in the butter until tender. Allow to cool. In a bowl combine the beaten eggs, sour cream,salt and pepper. Add to the onions. Pour into your pie crust. Top with the Parmesan cheese. Bake in a preheated 450 F oven for 20 minutes. Lower temperature to 325 F and bake for another 20 minutes. Note: some people like to spice this pie up with hot sauce or hot peppers sauteed with the onions. I did not do that in this pie.
Cheese and onion quiche!!! :-D One of my favourites... It's nice made with those pink onions as well. TBH I don't even use a recipe anymore, I just know that if I throw in enough cream and eggs it'll set.
Another good variation is to swap the onions for leeks :-D
This recipe came out of the Philadelphia Inquirer newspaper about 30 years ago:
Filling: 2 lbs Vidalia onions (4 large) sliced thin, 1 stick (1/4 lb.) butter, 3 large eggs, 1 cup (240mL) sour cream, 1/4 t. (1.2mL) salt, 1/2t.(2.5mL) black pepper, fresh grated Parmesan cheese.
Saute the onions in the butter until tender. Allow to cool. In a bowl combine the beaten eggs, sour cream,salt and pepper. Add to the onions. Pour into your pie crust. Top with the Parmesan cheese. Bake in a preheated 450 F oven for 20 minutes. Lower temperature to 325 F and bake for another 20 minutes. Note: some people like to spice this pie up with hot sauce or hot peppers sauteed with the onions. I did not do that in this pie.
The crust I used is from the Cooks country website. Their recipe is for apple pie.
http://www.cookscountry.com/recipes/7729-apple-pie-with-cheddar-cheese-crust?incode=MKSKZ00L0&ref=search_results_1
Cheese and onions....not much better than that!
Cheese and onion quiche!!! :-D One of my favourites... It's nice made with those pink onions as well. TBH I don't even use a recipe anymore, I just know that if I throw in enough cream and eggs it'll set.
Another good variation is to swap the onions for leeks :-D
You never fail to amaze and teach me!
Sweet onions are a must and Vidalia onions are the best. Vidalias are only in season and cheap for a short time. Enjoy. :)