Inspired Vidalia Onion Pie

Photo: Ruby Godley

Ingredients

1 large Vidalia onion, thinly sliced

6 slices of bacon

2 tablespoons of butter

2 eggs

8 ounces small container of sour cream

1/2 cup of milk

salt

1 pie shell

Parmesan cheese

3 spoons big of flour

(appox. 3 tablespoons, I can never find a measuring spoon!)

Preparation

Preheat the oven to 325 degrees.

Cook 6 pieces of bacon to well done. You want them crispy because you'll be crumbling them later.

As soon as the bacon is finished remove it from the grease and immediately add your onions to the pan. I also added 2 tablespoons of butter.

Saute the onions in the bacon grease until they are really soft and not quite browned.

In a mixing bowl, whisk together 2 eggs and 3 big spoonfuls of flour.

Add 1/2 cup of milk, 1 small container of sour cream (8 oz.), and a few sprinkles of salt. Mix all these ingredients together until it is really smooth.

Layer your sauted onions in the bottom of the pie crust. Then top the onions with your egg mixture. I had a little extra egg mixture. If you're using a deep dish crust, it should fill it right up.

Top the uncooked pie with a generous handful of shredded parmesean cheese. Then top with crumbled bacon.

Bake for 40 minutes or until the pie is firm in the middle.

Remove your pie from the oven and let it cool.

Slice and serve

If your pie crust starts to brown too soon, cover the crust with a thin piece of aluminum foil.