This onion pie is savory and rich. It serves as a light dinner (great with a side of lightly dressed greens) or a filling lunch. If you should have some left over, it’s just as good the next day.
Ingredients
- 2 cups buttery round crackers, crumbled
- 6 tablespoons butter, softened
- 3-4 cups thinly sliced sweet onions
- 2 cloves garlic, minced
- 1 pinch each of salt and sugar
- 1/2 cup whole milk
- 8 oz sour cream
- 2 eggs plus one egg white beaten
- Pinch of cayenne
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar
- 1 pinch paprika
- Optional: Herbs and nasturtiums for decoration
To make:
Preheat oven to 350 degrees F.
Place crackers in food processor and process until almost crumbled; add butter and finish processing until fine.
In an 8-inch pie pan, press the mixture into the bottom and 1 inch up the sides to form a shell, and freeze it for about an hour, until the crust is hard. Brush with a beaten egg white to prevent the crust from getting soggy. And don’t waste that yolk, save it for the batter! Refrigerate shell until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Add onions and garlic, sprinkle with a little salt and sugar (helps with caramelizing), and sauté slowly until tender and caramelized, about 12-20 minutes. I like them a caramel color, others prefer to keep their onions on the lighter side. Arrange onions in the cracker crust.
Beat eggs, whole milk, sour cream, salt, and cayenne in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
Bake 35 minutes, or until a knife comes out clean.
Garnish with the herbs and nasturtiums. Serve hot or at room temperature.
