Vidalia Onion Pie (9, 9, 9)

3 cups thinly sliced Vidalia onions (about 3)

3 tablespoons butter

9 inch pie shell

.5 cup milk

1.5 cups sour cream

1 teaspoon cajun seasoning (0r herbs of your choice)

2 eggs beaten

3 tablespoons flour

4 slices crisply cooked and crumbled

I am sure any large sweet onion will do.  My father thought Vidalia Onions were a marketing gimmick. This is a fantastic dish that serves and looks sort of like a quiche, but much better.

Cook pie shell according to direction (hint it really helps to spray pie pan first).

Saute onions in butter until lightly brown. It really makes a big difference if you cook these slowly, like 30 to 45 minutes. I think this extracts more of the natural sweetness of the onion, as compared to cooking them quickly under higher heat. So low and slow is the phrase for the day when cooking the onions. Combine the milk, eggs, sour cream, and flour. Spoon onions into pie shell, pour the combined liquids over the onions. Garnish with bacon. Cook for 30 minutes  at 325. The last few minutes switch to the broiler to brown the top. Cut in small slices to accompany dish.

You can substitute lactose free milk and soy sour cream for the traditional ingredients w/o any lack of flavor or texture.