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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Our area has the right kind of soil for growing beautiful onions, so we always have plenty to enjoy. My mother got this recipe 30 years ago and said it originated in a Pennsylvania Dutch kitchen. Ingredients:
1-1/3 cups biscuit/baking mix |
1 teaspoon rubbed sage |
1/2 teaspoon salt |
4 to 5 tablespoons milk |
filling: |
5 cups thinly sliced onions (about 5 medium) |
2 tablespoons canola oil |
1/2 teaspoon salt |
1 egg |
1 cup half-and-half cream |
Directions:
1. In a large bowl, combine the biscuit mix, sage and salt. Add enough milk until mixture hold together. Press onto the bottom and up the sides of a 9-in. pie plate; set aside.
2. In a large skillet, saute onions in oil until tender. Sprinkle with salt. Spoon into crust. In a bowl, beat egg and cream; pour over onions.
3. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°. Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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