Vidalia Onion Pie

Being born and raised in the south how have I never had, much less even heard of, Vidalia Onion Pie? I'm not sure, but once a coworker mentioned this in the office I knew I had to try it! Who wouldn't love a savory pie made of sweet vidalia onions, filled with a light egg mixture, and baked to perfect fluffiness? I know I would!

My coworker passed on the recipe she uses, Paula Deen's. I took a quick look and knew this would be a piece of cake...or should I say a piece of pie! ;-) After discussing this delicious treat with my boss we thought maybe adding some cheese would make this the pie even better. In comes the parmesean!

So with a lot of inspiration from Paula Deen and my coworkers I present you.........

Vidalia Onion Pie 

 One area of the pie was left without bacon for another coworker.

Ingredients:

1 large Vidalia onion, thinly sliced                                       6 slices of bacon

2 tablespoons of butter                                                       2 eggs

small 8 oz container of sour cream                                      1/2 cup of milk 

salt                                                                                     1 pie shell

Parmesan cheese                                                     3 big spoonfuls of flour, 

                                             (appox. 3 tablespoons, I can never find a measuring spoon!)

1.  Preheat the oven to 325 degrees.
2.  Cook 6 pieces of bacon to well done. You want them crispy because you'll be crumbling them later.
3.  As soon as the bacon is finished remove it from the grease and immediately add your onions to the pan. I also added 2 tablespoons of butter.
4.  Saute the onions in the bacon grease until they are really soft and not quite browned.
5.  In a mixing bowl, whisk together 2 eggs and 3 big spoonfuls of flour.
6.  Add 1/2 cup of milk, 1 small container of sour cream (8 oz.), and a few sprinkles of salt. Mix all these ingredients together until the mixture is really smooth.
7.  Layer your sauted onions in the bottom of the pie crust. Then top the onions with your egg mixture. I had a little extra egg mixture. If you're using a deep dish crust, it should fill it right up.

8.  Top the uncooked pie with a generous handful of shredded parmesean cheese. Then top with crumbled bacon.
9.  Bake for 40 minutes or until the pie is firm in the middle.
10.  Remove your pie from the oven and let it cool.
11.  Slice and serve

***If your pie crust starts to brown too soon, cover the crust with a thin piece of aluminum foil. 

Inspired Vidalia Onion Pie