pat's Recipe

Onion Pie

Category: Eggs

2 tablespoon(s) all-purpose flour, plus more for surface
1 (9-inch) piecrust
4 tablespoon(s) vegetable oil
12 medium onions, thinly sliced
1 container(s) (16-ounce) sour cream
4 eggs, lightly beaten
4 slice(s) bacon, cooked, drained, and chopped
1/2 teaspoon(s) salt
1/2 teaspoon(s) caraway seeds

Directions

Preheat oven to 425 degrees F. On a lightly floured surface, roll out the piecrust; then arrange in a 9-inch pie pan. Cover with plastic wrap and keep chilled in refrigerator until ready to use.
In a large skillet over high heat, heat 2 tablespoons oil. Cook onions, in 2 batches, until browned, about 10 minutes per batch and adding remaining 2 tablespoons oil for second batch.
Transfer onions to a large mixing bowl and let cool. Stir in sour cream, eggs, bacon, flour, and salt until well combined. Transfer mixture into piecrust and sprinkle with caraway seeds. Bake until pie is set and top is golden, 50 to 60 minutes. Let sit for 20 minutes before cutting into wedges.
Makes 1 9-inch pie.