First of all, thanks to Loretta and Katy for the cookbook that this great recipe came from. While I was recovering from my heel surgery, I received a box from them with several old cookbooks (my favorite pastime) and a beautiful wooden spoon. I have spent hours reading these books and this is the second recipe I have tried, with many others marked to try!
Greg and I went to the farmers market for the first time this year over the weekend. We came home with fresh juicy peaches, crunchy cucumbers, with no wax coating, baby squash, delicious lettuce and microgreens, and a 10-pound bag of those oh-so-good Vidalia onions.
With all my trips to Vidalia over the past few weeks, going to the orthopedic surgeon’s office and taking 14 puppies to the vet, I have been watching the farmers harvest the onion crop and dying to get my hands on a few. This Vidalia onion pie is excellent topped with the smoked Gouda cheese. It is a perfect side dish for any protein or a simple vegetable plate, which I love this time of year!
- 2 lb. Vidalia onions, peeled and sliced thin
- 4 tbsp. unsalted butter
- 1 c. sour cream
- Dash Tabasco sauce
- Pinch salt
- Pinch black pepper
- 3 eggs, beaten
- 1 unbaked pie crust
- ¾ c. grated smoked Gouda or Swiss cheese
- Melt butter in a large skillet. Add onions and cook until soft, and most of the liquid has evaporated. In a bowl combine the sour cream, seasonings, and eggs. Add the onion mixture to the sour cream mixture and stir to combine. Pour into pie crust. Bake at 450° F for 20 minutes. Top with grated cheese and reduce the oven temperature to 325°F and bake for 20 more minutes.