sfarler
11-18-2004, 10:41 AM
I found this at allrecipes.com and made it the other night. DD was over and went back for seconds as did DH. We had the leftovers last night and the leftovers were good too. It's a definate repeater in our house.
I lightened it some - (my notes are in Paren.)
Sweet Onion Pie
This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 50 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Andi Flanagan
1 1/2 cups buttery round crackers, crumbled
6 tablespoons butter, softened (I used 3 tablespoons)
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk (I used 2%)
2 eggs
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese (I used 1/4 cup low-fat)
1 pinch paprika
1 tablespoon chopped fresh parsley
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine crackers and 4 tablespoons (I used 3 tablespoons) of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3. Melt remaining 2 tablespoons butter (I just sprayed with PAM)in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.
I lightened it some - (my notes are in Paren.)
Sweet Onion Pie
This delicious pie has a buttery cracker crumb crust and is stuffed with sweet onions. It is superb along side any barbequed meat -- especially pork.
Prep Time: approx. 15 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 50 Minutes.
Makes 6 servings.
Printed from Allrecipes, Submitted by Andi Flanagan
1 1/2 cups buttery round crackers, crumbled
6 tablespoons butter, softened (I used 3 tablespoons)
2 cups thinly sliced sweet onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk (I used 2%)
2 eggs
1/2 teaspoon salt
3/4 cup shredded Cheddar cheese (I used 1/4 cup low-fat)
1 pinch paprika
1 tablespoon chopped fresh parsley
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine crackers and 4 tablespoons (I used 3 tablespoons) of butter in a bowl until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3. Melt remaining 2 tablespoons butter (I just sprayed with PAM)in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes, or until a knife comes out clean. Garnish with the parsley. Serve hot or at room temperature.