I saw a 10 pound bag of Vadalia onions on sale and, of course, I just had to have them. I love the sweeter, milder onion flavor of the Vadalia. One of my favorite ways to use these onions is in this simple, quiche-like pie. This old standby is terrific when money is short and payday isn't until the end of the week. A simple salad goes wonderfully with this for a meatless meal, and goes just as well as a side with a delicious steak when the purse strings aren't drawn quite so tight.
Many recipes for onion pie call for a pastry crust, but this one is a little different as it uses crushed saltines and butter, a time saver and certainly very do-able for those who may be timid about preparing a pastry crust.
This pie is at its best served warm from the oven on the day it is made.
1 cup finely crushed saltines (about 28 crackers)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups thinly sliced onion, separated into rings (about 2 medium)
2 tablespoons butter or margarine
3/4 cup milk
2 eggs beaten
1/4 cup shredded sharp Cheddar cheese (or your choice, a mix of cheese is delicious)
3/4 teaspoon salt **
dash ground black pepper
Mix cracker crumbs with the 1/4 cup melted butter. Press into the bottom and up the sides of an 8-inch pie plate.
In a saute pan, melt the 2 tablespoons of butter and add the onions. Cook the onions until translucent but not browned. Pour onions into the prepared crust. Combine the milk, egg, salt and pepper and pour over the onions. Sprinkle with the cheese and paprika.
Bake at 350F about 30 minutes or until a sharp knife inserted halfway between center and edge comes out clean.
Garnish with additional cooked onions and parsley if desired. Serves 4 to 6.
**I have found, depending on the saltiness of the cheese(s) you are using that 3/4 teaspoon salt is too much. I just toss in a pinch of salt and have found that to be quite satisfactory.
I've used any number of different cheeses with this, Swiss, mozzarella, Monterey Jack, sharp cheddar, Mexican cheese blend. All have been very good!