Yo Maylar, Here is a vidalia onion pie recipe that is my family and friends enjoy. I make this several times during the vidalia onion season.
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[FONT=Calibri, Helvetica, sans-serif] 2- Pounds of thinly sliced Vidalia Onions
1- Cup Sour Cream
3- Eggs - Beaten
1- Cup Pepper Jack Cheese
1- Cup sharp Cheddar Cheese
6- Teaspoons of butter
4- pieces of chopped cherry smoked bacon
2- Splashes of hot sauce
1/2 Teaspoon of salt
1- Teaspoon white pepper
Cooking Instructions: Sauté the Onions in the butter until clear. Let stand and cool some. Grate the cheese. Beat the eggs add the pepper jack; salt, pepper, sour cream and bacon to the eggs and mix well. Pour into a 9-inch frozen pie shell, add the cheddar cheese on top and bake at 375 degrees for 40 minutes and let cool and serve. [/FONT][FONT=Calibri, Helvetica, sans-serif]
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[FONT=Calibri, Helvetica, sans-serif]Notes: I got this recipe off the BBQ Forum over twenty years ago. I don't have any more info as to a source. I always make two pies as those frozen pie shells come in pairs, I buy the deep shelled version as their volume content is right at a quart and I like to have two cups of cooked onions for each pie. The deep dish allows plenty of room for more items that what the recipe calls for. After mixing the listed ingredients in a bowl, I use a wide-mouthed quart measuring cup to determine how much more I can add to make four cups. I usually just add more cheese. Grilling [FONT=Calibri, Helvetica, sans-serif][FONT=Calibri, Helvetica, sans-serif]the onions over the coals enhances the flavor of the onion pie, but you can saute them as per the recipe.[/FONT][/FONT][FONT=Calibri, Helvetica, sans-serif] Rotate the pies after 20 minutes of cooking. I like to top the pie with more cheese at this time. Cook for another 20 minutes or until done. You can use bacon bits from four fried bacon strips. Do not use the pseudo store bought bacon bits that come in a jar. I also substitute a BBQ rub for the salt and pepper that the recipe calls for.
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[FONT=Calibri, Helvetica, sans-serif]A variation of this recipe that I came up with substitutes peppers for onions and taco meat for bacon. Use a cup of taco meat in each pie. I like to roast a variety of colors of bell peppers on the kettle. I roast all sorts of hot peppers too. The choice of peppers is up to you. I cook a lot of these pies in the summer, especially in August when my buddy does his annual Hatch chili pepper roast.[/FONT]