| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely crushed buttery crackers; (such as Ritz |
|
|
; crackers) |
| 6 |
tb |
Unsalted butter; room temperature |
|
|
; (3/4 stick) |
| 2 |
c |
Thinly sliced Vidalia onions or other |
|
|
; sweet onions |
| 3/4 |
c |
Milk; (do not use low-fat |
|
|
; or nonfat) |
| 2 |
|
Eggs |
| 3/4 |
ts |
Salt |
| 3/4 |
c |
Packed grated sharp cheddar cheese; (about 3 ounces) |
|
|
Paprika |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Preheat oven to 350F. Mix crackers and 4 tablespoons butter in bowl until
well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie
plate.
Melt remaining 2 tablespoons butter in heavy medium skillet over medium
heat. Add onions and saute until tender, about 12 minutes. Arrange onions
in cracker crust. Beat milk, eggs and salt in medium bowl until blended.
Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese
over filling. Sprinkle with paprika.
Bake pie until knife inserted into center comes out clean, about 35
minutes. Garnish with parsley and serve.
Serves 6.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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