Can be served hot or at room temperature.
1 pie crust (see below)
2 tablespoon butter
2 cups thinly sliced Walla Walla onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
Preheat oven to 350°F. Melt butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the pie crust.
Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
Bake for 35 minutes, or until a knife comes out clean. Garnish with the parsley.
Serve hot or at room temperature.
We thank Allrecipes.com for this recipe.
Basic Pie Crust
1 1/2 cups Nash’s soft white wheat flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4-5 tablespoons ice water
Combine flour and salt in a large bowl and stir briefly. Using a pastry blender or your fingers, cut the butter into the flour until it makes pea-size pieces, about 4-5 minutes.
Drizzle in 4 tablespoons ice water and mix until dough comes together. Shape into a flat disk, cover and refrigerate for 30 minutes. Roll out, place in pie pan, press into base, and use for onion pie.
We thank Chow.com for this recipe.