Vidalia Onion Pie Popular Recipes

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Vidalia Onion Pie

"A light dinner of Vidalia onion pie, a pleasing salad at the facet, and a ice bloodless glass of home made lemonade is perfect for warm summer time nights! Optional additions may be sweet red pepper to the onions as they cook dinner and/or crumbled bacon or sparkling ham bits may be delivered to the mixture prior to baking. All variations are wonderful! If favored, a couple Vidalia onion jewelry appearance splendid on the pinnacle of the pie for decoration!"

Ingredients :

6 Vidalia onions, thinly sliced
4 eggs, overwhelmed
1 cup bitter cream
salt and pepper to flavor
half cup unsalted butter
1/four cup grated Parmesan cheese
1 pinch paprika
2 tablespoons warm sauce
2 (nine inch) pie shells, baked
half of cup grated Parmesan cheese for topping

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H20M

Preheat oven to 375 tiers F (one hundred ninety stages C).
In a medium skillet, prepare dinner onions in butter for about 10 minutes, or till clear and smooth; stir regularly. Reserve juices.
In a massive bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and warm sauce to flavor. Make certain all elements are nicely mixed after which pour into the 2 pie shells.
Sprinkle grated cheese and paprika on pinnacle of pies. Bake in preheated oven for 20 mins. Lower temperature to 350 ranges F (175 levels C) and bake for an extra 30 to forty minutes, or until lightly browned on top. Let cool for a few minutes to settle earlier than reducing.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it frivolously, and make clean-up less complicated.

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