Looking for a new way to use Texas 1015s or your favorite sweet onion? Try this Texas Sweet Onion Pie, which uses the onions that were named for the day on which they are planted, 1015 or Oct. 15.
“Cooking the onions in a pie – a throwback to the days of quiche – brings out their gentle flavor and makes a perfect lunch or brunch dish,” writes Caroline Stuart in “The Food of Texas: Authentic Recipes from the Lone Star State.” “The pie freezes well, so make two and keep one for another day.”
Texas Sweet Onion Pie
3 tablespoons butter
4 cups thinly sliced Texas 1015s or other sweet onion
1 cup milk
1 teaspoon salt
4 teaspoons flour
1 teaspoon chili powder
1/2 pound Monterey Jack cheese, grated
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 350 degrees.
In a 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 to scaled, then set aside to cool.
In a bowl, stir together the flour and the chili powder, then add the cheese and toss to mix.
In another bowl, whisk the eggs until blended, then stir them into the scalded milk. Add the cheese mixture and mix well.
Drain any liquid from the sautéed onions and spoon the sautéd slices 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, about 40 minutes. Remove from oven and cool on a rack. Serve warm.
Makes 8 servings.
Source: “The Food of Texas: Authentic Recipes from the Lone Star State” by Caroline Stuart