Vidalia Onion Pie Recipe

There are some pairings that just don't seem to naturally jive. For example...
Efficient DMV
Working holiday
Stylish fanny pack


Hot out of the oven and oh-so-good

One exception to this, however, are the words "onion pie."  I know this may seem a little strange, but you've got to trust me on this.  It's absolutely delicious and the perfect summer dinner side.  It's a staple in our family, and in fact, I'll be having it this weekend!  Here we go, gals:

Vidalia Onion Pie

1 1/2 cups Ritz crackers, crushed (about one sleeve)
6 tablespoons butter, unsalted - divided
3 cups Vidalia onions, thinly sliced (about one large onion)
2 eggs
3/4 cup milk
3/4 tsp. salt
3/4 cup sharp cheddar cheese (3 oz. grated)

Preheat oven to 350 degrees F.  Crush crackers (I seal mine in a large Ziplock and crush by hand before using a meat tenderizer on them).  Mix cracker crumbs and 4 tbsp. butter in a bowl until well blended.  Press the mixture on the bottom and sides of an 8" pie plate. 

Melt remaining 2 tbsp. butter in a skillet over medium heat.  Add onions and saute until tender, about 12 minutes.  Arrange onions in the cracker crust. 

Beat milk, eggs, and salt in a bowl.  Season with pepper.  Pour the egg mixture over the onions in the crust.  Sprinkle cheese over filling and bake about 35 minutes at 350 degrees.  Cut into pie wedges and serve!

(Note: the recipe called for whole milk but I've made it using skim and it still was great.  Also, when sauteeing onions, I've used 1 tbsp. melted butter and 1 tbsp. EVOO -- worked very well.  I have also subbed out mozzarella cheese for cheddar cheese when I was in a pinch, and it was quite tasty.)

Bon appetit!

PS - Have you entered my fun custom label giveaway yet?  It ends this Thursday at midnight.  Good luck!