Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
t into a 9-inch pie pan. Trim the overhang to
Dice and saute onion and peppers.
Flatten biscuits in a pie plate.
Put saute mix in pie shell.
Cover with tomatoes.
Cover tomatoes with mayonnaise.
Top with cheese.
Bake 15 minutes at 400\u00b0 or until crust is brown.
Prepare crust by combining cracker crumbs with melted butter; press into bottom of pie pan.
Saute onion in butter until tender. Pour into crumb crust.
Beat eggs; add milk and salt.
Pour mixture over onion.
Sprinkle with cheese over the top.
Bake at 350\u00b0 for 30 minutes.
*Use only sweet onions (Texas 1015, Vidalia).
Saute onions in butter. Mix all ingredients; pour into pie shell and sprinkle top with paprika.
Bake at 350\u00b0 for 40 minutes.
Saute onion in the margarine, stirring to separate and coat. (Can be done in microwave for 2 minutes, then stir and continue for 2 more minutes.)
Let onions cool.
Mix together the sour cream, mayonnaise, Egg Scramblers, bacon bits and chives.
Pour into a 9-inch baking dish.
Bake, uncovered, at 350\u00b0 for 15 minutes; take out and sprinkle with Parmesan cheese.
Return to oven for 15 more minutes, or until pie begins to brown and a knife inserted comes out clean.
Makes 6 servings.
Using a 2-quart baking dish, make a crust of biscuits.
Brown and drain ground beef.
Mix together ground beef, onion, mushrooms, parsley, salt, pepper and oregano.
Cook over medium heat.
When done, stir in egg and layer on top of biscuits.
Then mix cheeses, eggs, sour cream and half and half.
Layer on top of beef mixture.
Bake at 350\u00b0 for 30 to 40 minutes, until brown. Serve hot.
In a bowl, mix Jiffy mix, egg and milk.
Spread in bottom of an 8-inch pan.
Set aside.
Saut sliced Vidalia onion in butter until onions have a glazed look.
Add sour cream, salt and half of cheese to onion mix.
Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture.
Bake at 325\u00b0 to 375\u00b0 for 30 minutes.
Serve hot.
Preheat oven to 400 F.
In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
Arrange bread in a large baking sheet; top with ham mixture.
Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
Serve immediately at room temperature.
Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
Let the mixture cool then transfer it into jars and refrigerate overnight.
at and cholesterol from this recipe with the following substitutions:
Place onion slices in unbaked pie shell.
Mix together the milk, eggs, salt and pepper.
Pour egg mixture over onion rings. Top with about 3/4 inch of grated sharp Cheddar cheese.
Bake at 350\u00b0 for 25 minutes.
Saute sliced onion in 2 T butter and 2 T oil until softened and caramelized.
Place in bottom on pie shell.
Saute chopped onion in 1 T butter and 1 T oil until softened and caramelized. Allow to cool and place in blender.
Combine remaining ingredients in blender. Pour over sauteed sliced onions.
Bake 350 degrees for 45 minutes until golden and puffy.
Bake any excess filling in small greased souffle dish along with tart.
Saute onions in butter until soft.
Combine eggs and sour cream.
Add to onion mixture.
Add seasonings.
Pour into pie shell.
Sprinkle top with Parmesan cheese.
Bake on lowest rack, 20 minutes at 450\u00b0 and then 15 minutes at 325\u00b0.
Melt 1/2 stick margarine.
Stir in 1 cup crushed Ritz crackers.
Put in pie plate.
In frying pan, melt 2 tablespoons margarine and put in 2 cups of sliced Vidalia onions.
Saute until soft.
Pour in pie shell.
Mix milk, eggs, salt and pepper and pour on top of onions.
Sprinkle 1 cup grated sharp cheese on top and sprinkle with paprika.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0.
Have partially baked pie shell ready. Melt butter in heavy skillet and add onions and saute until tender.
Put in pie crust.
Beat eggs, milk and salt in a medium bowl.
Season with pepper; sprinkle cheese over onions.
Pour egg mixture over onions and cheese.
Sprinkle with paprika.
Bake pie for about 35 minutes or until knife inserted in center comes out clean.
Garnish with parsley.
Stand 5 minutes before slicing.
pray a deep 9-inch pie pan or 8-1/2
With sharp knife, carefully peel onion and trim root end, leaving
Saute onions in the margarine until tender.
Pour into pie crust.
Beat eggs slightly.
Add milk, salt and pepper.
Bake 15 to 20 minutes in a 425\u00b0 oven.
Check doneness by inserting knife near the center.
If it comes out clean, the pie is done.