Vidalia Onion Pie

Cooking With Rania - "Low Country Cooking"
KDKA Pittsburgh Today Live 8/10/2011

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Vidalia Onion Pie

½ cup butter
5 medium-size Vidalia sweet onions, sliced
Sea salt and freshly ground black pepper to taste
Frank’s Red Hot Sauce (to taste)
¼ teaspoon dry mustard

3 eggs, well-beaten
1 cup sour cream
1 (9-inch) deep-dish pastry shell, unbaked
¾ cup grated Asiago cheese

Preheat oven to 450 degrees.

Heat the butter in a medium sauté skillet, add the onions, and sauté until the onions are translucent but not brown.

Combine the salt, pepper, hot sauce, mustard, eggs and sour cream in a medium-size bowl and mix well. Stir in the onions. Pour the mixture into the pie shell and top with grated cheese.

Bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake until the filling is set and the top is golden brown, about 20 minutes more. Let cool for at least 10 minutes before cutting into serving pieces.

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