THE CHEF FROM HELL

Here's a recipe for Vidalia Onion Pie from my Put Some South In Yer Mouth cookbook!  The smokey flavor of the cheese offers a nice contrast to the sweetness of the onions.  When I prepare this tasty pie, I usually use a deep round pyrex pie plate.   

Ingredients:

2 cups Ritz Crackers crushed fine

1 stick unsalted Butter, softened (for the crust)

1/4 stick unsalted Butter (for the filling)

2 cups Vidalia Onions, chopped coarse

1/4 cup Maderia Wine

3/4 cup Whole Milk

2 large Eggs

1/4 tsp Kosher Salt

1 cup grated Gruyere Cheese

Dry Spice Mix:

1/2 tsp Basil

1/4 tsp Thyme

1/4 tsp Cilantro flakes

Cooking Procedure:

Combine all ingredients for the spice mix in a bowl

Mix well & set aside

Preheat your oven to 350 degrees

To make the pie crust:

Grease an 8 inch pyrex pie plate with non-stick cooking spray

Place the crushed crackers & stick of softened butter in a medium sized bowl

Using your hands, mix the crackers & butter

Press the cracker mixture across the bottom and up the sides of the pie plate

Place the pie crust in the fridge to set while you make the filling

To make the pie filling:

In a small pot, melt the 1/4 stick of butter over high heat

Add the onions & stir well

Work the onions with a spoon as they cook

Cook for 3 minutes

Add the spice mix

Stir well & cook for 3 minutes

Add the wine

Stir well & reduce heat to medium

Cook the onion until they turn clear

Remove from heat & let the onions cool for 10 minutes

To bake the pie:

Remove the crust from the fridge

Using a slotted spoon, place the onions into the center of the crust

Discard any liquid left in the pot

Using a spatula, spread the onions around to achieve an even height within the pie crust

In a small bowl, beat the eggs, milk & salt until frothy

Pour this egg mixture evenly over the onions in the pie plate

Place pie in the oven

Bake for 30 minutes

Remove the pie from the oven

Sprinkle the grated gruyere cheese over the top of the pie

Return pie to the oven

Bake for another 10 - 15 minutes or until a toothpick inserted in the pie comes out clean

To Serve: Let pie rest for 1 hour before cutting it into wedges

Serves 6