VIDALIA ONION PIE BY SALLYE
By
sallye bates
@grandedame
1
Vidalia onions are the sweetest, best tasting onions in the world and are only grown in Vidalia GA. There's something about the soil there that keeps the onions unique. They are only available for a short time in the late spring and early summer.
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.
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6-8 servings
Prep:
45 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
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)
