Vidalia Onion Pie

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  • 1/2 cup butter (1 stick)
  • 2 pounds Vidalia onions, thinly sliced
  • 3 eggs, beaten
  • 1 cup sour cream
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon TABASCO® brand Original Red Sauce
  • 1 unbaked (9-inch) pie shell
  • 1/2 cup grated Parmesan cheese


Preheat oven to 450°. Heat butter in a large skillet until melted. Add onions and cook until tender; do not brown. Remove from heat.

Combine eggs and sour cream in a bowl and mix well. Stir into onions. Add pepper, salt, and TABASCO® Sauce; mix well and spoon into pie shell.

Bake for 20 minutes. Sprinkle cheese over top. Reduce heat to 325°F and bake 20 minutes longer.

Makes 6 servings.

Adapted from "Entirely Entertaining: In The Bonnet House Style."

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