Onion Pie

Ingredients

• 1 cup finely crushed Ritz or butter crackers
• 4 tablespoons butter, melted, plus 4 tablespoons butter
• 3 cups sliced onions, preferably Vidalia
• 1 teaspoon salt
• 1 tablespoon flour
• 1 cup whole milk
• 3 eggs, well-beaten with a fork
• 1/2 pound grated cheese (cheddar or gruyere, or a mixture of both)
• 2-3 tablespoons thinly sliced chives

Instructions

1. Preheat oven to 325 degrees F.
2. For the crust, pulverize the crackers in a food processor (or in a plastic bag, with a rolling pin) until finely ground.
3. Transfer the cracker crumbs to a small bowl, add 4 tablespoons of melted butter, and mix until combined.
4. Press the crumb mixture into a 9-inch pie plate.
5. Heat a large cast-iron skillet over medium heat, and when hot, add the butter, followed by the onions.
6. Sprinkle with half of the salt, and cook, stirring occasionally, until the onions are tender and golden brown — not fully caramelized, but bronze at the edges.
7. Add the flour and stir until combined.
8. Scrape the onion mixture into a bowl, and then add the milk, the beaten eggs, and the cheese, and stir to combine.
9. Carefully pour the mixture into the prepared cracker crust, scraping the bowl.
10. Sprinkle with the chives and bake until the surface is golden brown and the custard is fully cooked — no longer jiggles at the center.
11. Cool slightly to set before slicing and serving warm.

Notes

This recipe is by Erin Haefele of Green Scene in Walker, Minnesota. Haefele was a guest on Episode 4 of "Ham Radio: Cooking with Amy Thielen."