TheDow
Puritan Board Freshman
Stay with me, here, folks. This is NOT a dessert. This is more like a casserole. Those of you who don't like onions, I will understand you not partaking, but if you like something like onion rings, you really ought to reconsider. This casserole is like a cheesy onion ring, and it's absolutely awesome.
60 saltine crackers - mash fine. (We use wheat saltines.)
1 cube margarine/butter - melt & pour into crackers
set aside 1/3 of the mixture for the top, and press the rest of it into a pie pan. This is the bottom crust.
2-3 large onions - Peel & shred, fry in margarine/butter until soft & glossy (but do not brown). Put in pie shell.
1/2 lb. cheddar cheese - grate and put over onions.
1 Cup milk - heat almost to a boil.
2 Eggs - beat with fork, add to hot milk & pour over cheese (use fork to separate cheese + get egg/milk mixture down into onions.)
Sprinkle remaining cracker mixture on top.
Bake 350* for 45 minutes.
Notes: The original recipe from my grandmother-in-law said to use soda crackers. We almost always use saltines (and I don't even know if they're the same.)
As for the shred size of the onions, how small you cut them is to your personal preference. I tend to prefer larger chunks, but my wife prefers the ease of putting them into the food processor. Experiment to your heart's content. I prefer cutting them an inch by 3/8" or so. I don't like my onion pie to just contain mush.
60 saltine crackers - mash fine. (We use wheat saltines.)
1 cube margarine/butter - melt & pour into crackers
set aside 1/3 of the mixture for the top, and press the rest of it into a pie pan. This is the bottom crust.
2-3 large onions - Peel & shred, fry in margarine/butter until soft & glossy (but do not brown). Put in pie shell.
1/2 lb. cheddar cheese - grate and put over onions.
1 Cup milk - heat almost to a boil.
2 Eggs - beat with fork, add to hot milk & pour over cheese (use fork to separate cheese + get egg/milk mixture down into onions.)
Sprinkle remaining cracker mixture on top.
Bake 350* for 45 minutes.
Notes: The original recipe from my grandmother-in-law said to use soda crackers. We almost always use saltines (and I don't even know if they're the same.)
As for the shred size of the onions, how small you cut them is to your personal preference. I tend to prefer larger chunks, but my wife prefers the ease of putting them into the food processor. Experiment to your heart's content. I prefer cutting them an inch by 3/8" or so. I don't like my onion pie to just contain mush.