Vidalia Onion Pie

3 tablespoons butter

5 medium sized sweet Vidalia onions (peeled and thinly sliced and separated into rings)

3 eggs

1 cup evaporated milk

1/4 teaspoon dry mustard

1 teaspoon flour

1/4 teaspoon black pepper

1/4 teaspoon salt

1/2 teaspoon Tabasco optional

1/2 cup sharp cheddar cheese grated

1 9 inch deep dish pie shell, (can use a bought pie shell or make your own)

Instructions

Melt butter in skillet on top of stove. Add onions and cook on medium heat until translucent and starting to brown. I cook mine about 30 minutes stirring frequently. You can add a little more butter if needed.

Whisk together in a bowl the eggs, milk, dry mustard, salt, pepper, and Tabasco sauce. Once cooked, stir onions into the egg and milk mixture and pour into pie crust. You do not have to cook the pie crust first before adding the filling.

Sprinkle cheese on top. Bake in a preheated 425 degree oven for 20 minutes.

Reduce heat to 325 and bake another 20 minutes until brown on top and filling is set.

Cool to room temperature before cutting. Makes 1 deep dish pie.