Onion Pie

Well you probably shouldn't try serving this to any onion haters in your house (and you know who you are), but if you happen to like the little bulbs -- and we do (see onion crop here) -- you should give this frugal quiche-like main dish a try. Notice it doesn't call for a traditional crust; rather you mix saltine cracker crumbs with butter and smush away.

I do love smushing.

Recipe comes from Katy's blog, Food for a Hungry Soul. Thanks, Katy, for a great new dish.

ONION PIE

2 c. thinly sliced onions, separated into rings (2-3 medium onions)

2 T. butter

1 c. finely crushed saltines (about 28 crackers) (I whirled these in blender)

1/4 c. (1/2 stick) butter, melted

3/4 c. milk

2 eggs

pinch salt

dash pepper

1/4 c. shredded cheese (I used sharp Cheddar; Katy says just about any kind of cheese works)

dash paprika
Slice onions and separate into rings. Melt 2 T. butter in saucepan and saute onions until transluscent.

While onions are cooking, smash your saltines into crumbs. (The blender works perfectly for this. My crackers were even a little bit stale, but you couldn't tell in the finished product. So maybe this is a new use for all of our stale crackers.) Mix crumbs with the 1/4 c. melted butter and smush into bottom and sides of pie pan.

Place cooked onions in crust. Combine milk, eggs, salt and pepper and pour over the onions.

Sprinkle with cheese and paprika. Bake at 350 for about 30 minutes, or until knife inserted halfway between center and edge comes out clean.

Enjoy your pie.