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Texas Sweet Onion Pie




Source of Recipe


Courtesy of: Shelley Grieshaber, CM Cooking School Coordinator


List of Ingredients




8 servings

4 slices applewood-smoked bacon, cut into 1/2-inch pieces
3 tablespoons butter
4 cups Texas sweet onions (or other sweet onions), thinly sliced
1 cup milk
1 teaspoon salt
4 teaspoons flour
1 teaspoon chili powder
1/2 pound Monterey Jack cheese, grated
3 eggs
1 9-inch deep-dish pie shell, unbaked

Recipe



Preheat oven to 350 degrees.

In a sauté pan, render the bacon until brown and crisp, but not burned. Remove bacon from pan and drain on paper towels. Discard bacon fat. Using the same sauté pan, melt the butter over medium heat. Add the onions and sauté until tender, about 8 – 10 minutes. Meanwhile, put the milk and salt in a saucepan over medium heat and heat until just below the boiling point, then set aside to cool.

In a bowl, stir together the flour and the chili powder. Then add the grated cheese and toss to mix.

In another bowl, whisk the eggs until blended, then stir them into the milk. Add the cheese mixture and mix well.

Drain any liquid from the sautéed onions and spoon them into the pie shell. Pour the egg and cheese mixture over the onions to fill the pie shell. Bake until a knife inserted into the center comes out clean, or about 40 minutes. Remove from the oven and cool on a rack. Serve Warm.