Vidalia Onion Pie

Now I have to admit, you must like onions if you're going to make this, but even if you don't, you'll find that this is a nicely satisfying meal unto itself. Vidalia onions are native to Vidalia, Georgia, and that's what makes this such a wonderful dish. The onions have a marvellously sweet flavor and, even though I'm not known for eating fresh onions, I'll even make an exception for these!

The pie has eggs in it, so think of it along the lines of a quiche, and serve it with some sweet iced tea or lemonade, and complement it with a nice salad for dinner on a hot summer night.

If Vidalia onions are out of season or not available at your local store, use a sweet onion instead. Remember, Vidalias can only be called that if they come from Vidalia, Georgia.

1 cup soda cracker crumbs
5 Tbsp melted butter
2 1/2 cups thinly sliced vidalia onions
2 Tbsp vegetable oil
3/4 cup milk
1 tsp dried dill
1 tsp garlic powder
2 eggs
1 cup grated cheddarcheese
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• Make a pie shell by mixing the cracker crumbs with the melted butter in the bottom of a pie pan. Use a fork to work up the sides.
• Bake the cracker crust at 350 degrees F until it is partially cooked (about 8 minutes).
• Remove from oven and set aside.
• Saute onions in oil until translucent (about 3-4 minutes) and place in partially baked pie shell.
• Beat the milk, dill, garlic powder and eggs together in a small bowl then pour over the vidalia onions in the pie shell.
• Sprinkle grated cheese on top.
• Bake for 45 minutes at 350 degrees F. Serve hot.
Notes: Go wild! Add some diced ham to the mixture, or introduce a little color by using some red and green bell peppers in this mixture. Or use your favorite cheese (mine is Havarti). Add bacon, or goat cheese, or some diced tomatoes (make sure all the liquid is drained first!) Want to cheat? Use a premade, frozen pie shell instead and omit the saltine crackers and butter. YUM!