 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
One of my favorite vegetable dishes, this creamy, almost sweet onion pie is perfect along any meat dish, and a perfect Brunch entree. It reheats so well, and leftovers can be frozen for later. My daughter used to make this low carb by simply omitting the crust, and adding ham, bacon, other cheeses, other veggies. Read more ...anything you can think of! Ingredients:
1 pound thinly sliced vidalia or other sweet onions |
4 tablespoons butter |
2 eggs, beaten |
1/2 cup sour cream |
dash of: salt, pepper, garlic powder and tabasco |
1 cup grated gruyere cheese |
1 refrigerated prepared pie-crust, or use your own crust recipe (i used jetts mamas easy pie crust from this site - fantastic, flakey, delicious crust!) |
1/4 cup fresh grated parmesan cheese |
Directions:
1. In a large skillet, sauté sliced onions in butter until nicely golden brown - do this over low to medium low heat, and it will take about 15 minutes.
2. In bowl, mix together eggs, sour cream and seasonings.
3. Remove onions from heat and add egg mixture to sautéd onions.
4. Add gruyere cheese and gently stir mixture to blend ingredients.
5. Pour into a 10-inch glass pie plate lined with a pie crust (I like to pre-bake my crust for 8 minutes at 350 degrees before adding the filling).
6. Top mixture with the parmesan cheese.
7. Bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake another 15 minutes.
8. Note: if you want to omit the pie crust, just pour the filling into a well buttered 10-inch glass pie plate and bake as directed.
|
|