It's Secret Recipe Club time again, and Meredith and were really excited about May's assignment: Ellie from The Bitchin' Kitchin'. Ellie is from Hoboken New Jersey, birthplace of Baseball and Frank Sinatra.
It was difficult to decide which of Ellie's recipes to make. Not because her blog was difficult to navigate, or because she didn't have a wonderfully easy-to-follow list of recipes, but because there were so many excellent recipes to choose from. From her Buffalo Chicken Dip, to Crockpot Barbecue Beer Chicken, to Chicken Tinga to any of awestastic cupcake recipes that would make Max from 2 Broke Girls blush.
In the end, we decided to go with the Vidalia Onion Pie. Not that I won't be trying those other recipes some time soon, but because I love onions. I can eat them raw (to Meredith's chagrin). I ran into a little stumbling block where I clearly had too much pie filling for my 9-inch crust and made a big mess on the counter. It could be because I used 1 kilo of onions instead of 2 pounds (2.2 kilos/pound). In the end, I used two nine-inch pies. However, a good, deep 10-inch crust should do the trick.
The Pies turned out amazing, of course, and we served it with a salad with sesame dressing. I ate half of one pie myself in a single sitting. The leftovers disappeared quickly the next day and the extra pie was devoured by our neighbours.
[Note to SRC members: everything is on auto-pilot for a couple of days. We promise to visit as many reveals as possible by the end of the week.]
Vidalia Onion Pie
1 10" frozen pie crust, thawed
1/4 egg yolk (for egg wash)
1 tsp water (for egg wash)
1/2 cup butter
1 kilo Vidalia onions, thinly sliced
3 large eggs (you can use the rest of the egg from the egg wash)
1 cup sour cream
3 tbsp flour
½ cup freshly grated parmesan cheese
1/4 tsp salt
1/2 tsp pepper
1 tsp habanero sauce
2 tbsp freshly grated parmesan cheese
- Preheat oven to 450-degrees.
- Brush egg wash on the inside of the pie crust.
- Place crust in the refrigerator until filling is ready.
- In a deep pan over medium heat, melt butter. Add onions and saute until translucent.
- Set onions aside in a separate bowl and let cool for at least 10 minutes.
- While onions are cooling, whisk together eggs, sour cream, flour, 1/2 cup parmesan cheese, salt, pepper, and habanero sauce.
- Fold in onion mixture and pour combined mixture into pie crust.
- Top with parmesan cheese and bake for 20 minutes.
- Reduce oven temperature to 325-degrees for another 20 minutes, or until center is set.
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