My Sweet Vidalia Onion Pie is a highlight of Vidalia season (it runs April through August.) It's so easy to throw together and it keeps well in the fridge. We love it with a salad on the side and a glass of wine, it's effortlessly elegant!
1medium Vidalia onion (substitute another sweet onion variety)
1/2cupcream (omit the cream and use more milk if you prefer)
1/2tspfresh cracked black pepper
1cupshredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.
Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.
Peel and slice the onion 1/8 inch thick. I like to so with with amandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
Pour the egg and cream mixture into the pie crust, it should just fill it to the top. Arrange a few whole onion slices over the top of the pie. Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown. If your oven bakes unevenly, rotate the pie halfway through.
I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature. Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)