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pastry for 1 crust pie
8 oz Vidalia onions, sliced in thin rings 250 g
3 oz lean bacon, diced 90 g
2 tbsp butter 30 g
2 tbsp fresh parsley, finely chopped 30 mL
1 1/2 cups light cream, boiled and cooled 350 mL
4 eggs 4
salt and pepper, to taste
Prepare a pie crust and line the bottom of 1 pie plate. Let this stand for a minimum of 1 hour, preferably longer.
Boil onion rings about 6 minutes in a quart/1 L of water, strain and rinse in cold water.
Cut up bacon and blanch it, dry on a towel.
In another pan, melt the butter and brown the bacon slightly, then add onions and cook gently for 15 minutes or until soft. Do not let them brown.
Add parsley just before the onions are removed from the heat.
Three quarters of an hour before serving the pie, beat the eggs in a bowl and add the cooled cream. Add onions, bacon and seasoning. Turn into the pie crust.
Place immediately in a hot oven (450°F/230°C) for 30 to 35 minutes.
8 oz Vidalia onions, sliced in thin rings 250 g
3 oz lean bacon, diced 90 g
2 tbsp butter 30 g
2 tbsp fresh parsley, finely chopped 30 mL
1 1/2 cups light cream, boiled and cooled 350 mL
4 eggs 4
salt and pepper, to taste
Prepare a pie crust and line the bottom of 1 pie plate. Let this stand for a minimum of 1 hour, preferably longer.
Boil onion rings about 6 minutes in a quart/1 L of water, strain and rinse in cold water.
Cut up bacon and blanch it, dry on a towel.
In another pan, melt the butter and brown the bacon slightly, then add onions and cook gently for 15 minutes or until soft. Do not let them brown.
Add parsley just before the onions are removed from the heat.
Three quarters of an hour before serving the pie, beat the eggs in a bowl and add the cooled cream. Add onions, bacon and seasoning. Turn into the pie crust.
Place immediately in a hot oven (450°F/230°C) for 30 to 35 minutes.
