Wednesday Recipes: #Southern Vidalia Onion Pie

If Georgia Vidalia onions aren't available, use sweet yellow onions for this pie. And if you just happen to find that your green onions are spoiled, switch in some diced red bell pepper for color. This worked great for Fellowship food, but would also be delicious as a side dish.

Vidalia Pie

Ingredients:

3 tablespoons unsalted butter

2 large Vidalia onions (about 1 1/2 pounds), halved lengthwise, then each half thinly sliced (about 4 1/2 cups)

8 large scallions, trimmed and thinly sliced (including some green tops)

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon dried leaf thyme, crumbled

3 tablespoons dry white wine such as Riesling, Chardonnay, or a gingery Gewurztraminer (or I used dry sherry)

1 1/2 tablespoons all-purpose flour

3 large eggs

3/4 cup half and half

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 9-inch unbaked pie shell

Directions:

1. Set sturdy rimmed baking sheet on middle oven and preheat oven to 350 degrees F.

2. Melt butter in very large heavy nonreactive skillet (I don't know what that means and just used a regular old skillet) over low heat. Add onions, scallions (or bell pepper), nutmeg, and thyme, and cook slowly, stirring often, about 10 minutes until soft and golden but not brown. Add wine and flour, stirring to coat onions evenly. Remove from heat and cool 10 minutes.

3. Meanwhile, vigorously whisk together eggs, half-and-half, salt, and pepper in a large bowl. Fold in sauteed onion mixture and pour into pie shell.

4. Center pie on hot baking sheet in oven, and bake 30 to 35 minutes until set like custard.

5. Transfer pie to wire rack and cool 5 to 10 minutes before serving.

Feel free to also serve as the main dish with a green salad. Yum!

NOTE: From a Southern Oven, The Savories, The Sweets, by Jean Anderson, 2012.