Debbie Ransey's Vidalia onion pie

Friday, July 21, 2006

Debbie Ransey's Vidalia onion pie

1 9-inch deep pie shell, unbaked

1/2 cup butter

5 medium-sized Vidalia onions, sliced

2 shakes of Tabasco sauce

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1/4 teaspoon salt

3 eggs, well beaten

1 cup sour cream

1/2 cup grated sharp cheddar cheese

Preheat oven to 450 degrees. On the stove top, heat the butter in a frying pan. Add onions and saute until onions are translucent, but not brown.

In a bowl, combine salt, pepper, Tabasco sauce, dry mustard, beaten eggs and sour cream. Stir in the onions. Pour the mixture into the pie crust; then top with grated cheese.

Bake for 20 minutes; then reduce the temperature to 325 degrees. Bake until the filling is set and the top is golden brown, or about 20 minutes or less. (Note: She says to watch pie while baking. Her oven is hot and it does not cool quickly, so it only takes her about 12 to 15 minutes to bake it.) Yield: 4-8 servings.

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