VIDALIA ONION PIE BY SALLYE
When I lived in SC and my daughter lived in Atlanta, we would make a special weekend trip to buy onions in Vidalia (now you can get them at most supermarkets during season).
Here'a a good way to enjoy them.
1deep dish frozen pie shell, uncooked
1 Tbspolive oil
1 largeshallot, thinly sliced
2 lbvidalia onions, sliced
1/2 cchicken or beef broth
1/2 cport wine
1 cheavy cream
2 largeeggs, beaten
1 casiago cheese, grated
1 tspfresh chopped thyme (or 1/2 tsp dried)
1 dash(es)garlic powder
·salt & pepper to taste
1/2 cchopped fresh parsley or cilantro to garnish
How to Make VIDALIA ONION PIE BY SALLYE
- Heat the oil over medium heat in a heavy skillet
Add the shallots and onions, mix well, and cook until tender (about 5-7 minutes). Stir frequently to avoid burning
- Increase the heat to high.
Stir in the port and continue cooking until liquid is reduced by half
- Stir in the broth and continue cooking until liquid is again reduced by half, stirring frequently
- Stir in the heavy cream and continue cooking once again until liquid is reduced by half. or until the mixture is a smooth cream sauce.
Stir in the thyme, salt, pepper and garlic powder
Remove from heat and cool
- Stir in the cheese and eggs, cover and cool in refrigerator
- Preheat the oven to 400º
Spoon the onion mixture into the uncooked pie shell.
Bake on the middle rack for 1 hour or until mixture is set and light golden brown.
- Garnish with parsley or cilantro and serve warm or at room temperature (similar to a quiche)