16 servings 279 cals
I have made this without crust of any kind with success.
3-4 C Vidalia onions, thinly sliced
½ C unsalted butter or bacon grease
4 eggs, beaten
½ C cream
2 Tb flour
½ C sour cream
salt and pepper to taste
1 pinch ground nutmeg
¼ C grated Parmesan cheese
(Optional)2 (9 inch) pie shells, baked or make the Ritz cracker shell; recipe below.
(Optional) 2 tablespoons hot sauce
1 pinch paprika
½ C grated Parmesan cheese for topping ( or try mixing with sharp cheddar cheese)
Preheat oven to 375 degrees and make sure oven is ready before placing pie inside.Bake in preheated oven for 20 minutes if using crust. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top.
In a medium skillet, cook onions in butter or bacon grease for about 10 minutes, or until clear and soft; stir often. Reserve juices.
In a large bowl, mix onions with eggs, cream and sour cream.
Stir in onion juices, butter and cheese.
Sprinkle in flour
Add salt and pepper and hot sauce to taste.
Make sure all ingredients are well blended and then pour into the 2 pie shells.
Sprinkle grated cheese and paprika on top of pies.
Follow baking instructions at top
Let cool for a few minutes to settle before slicing.
Ritz Cracker shell
1 cup ritz cracker crumb
4 tablespoons butter, melted
Mix Ritz cracker crumbs and melted butter. Press mixture into an 8-inch pie plate.