VR Cookbook

DIRECTIONS Adjust oven rack to middle position and heat oven to 425 degrees. Whisk eggs, half-and-half, hot sauce, and pepper together in large bowl; set aside. Pulse crackers, flour, and ¼ teaspoon salt in food processor until coarsely ground, 8 to 10 pulses. Add 6 tablespoons melted butter and pulse until crumbs are evenly moistened, about 5 pulses. Transfer cracker mixture to 9-inch pie plate. Press crumbs into even layer on bottom and about 1¼ inches up sides of plate. Bake until crust is fragrant and beginning to brown, about 8 minutes. Meanwhile, combine onions, remaining ¼ teaspoon salt, and remaining 2 tablespoons melted butter in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until onions are softened, about 8 minutes. 2. Stir onions into egg mixture. Stir in cheddar and chives. Transfer onion mixture to crust. Bake until set and center of pie registers 165 degrees, 14 to 17 minutes. Let cool for 5 minutes. Serve. Very good as a vegetarian entrée with a salad. 3. 1.

Vidalia Onion Pie

INGREDIENTS

2 large eggs ½ cup half-and-half ½ teaspoon hot sauce ½ teaspoon pepper 35 Ritz crackers ½ cup all-purpose flour ½ teaspoon table salt, divided 8 tablespoons unsalted butter, melted, divided 4 cups thinly sliced Vidalia onions

(about 2 onions) 6 ounces sharp cheddar cheese, NOTES

shredded (1½ cups) ¼ cup minced fresh chives