VIDALIA ONION PIE BY SALLYE
By
sallye bates
@grandedame
1
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.
★★★★★ 1 vote5
Ingredients
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1deep dish frozen pie shell, uncooked
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1 Tbspolive oil
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1 largeshallot, thinly sliced
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2 lbvidalia onions, sliced
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1/2 cchicken or beef broth
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1/2 cport wine
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1 cheavy cream
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2 largeeggs, beaten
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1 casiago cheese, grated
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1 tspfresh chopped thyme (or 1/2 tsp dried)
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1 dash(es)garlic powder
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·salt & pepper to taste
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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)