Vidalia Onion and Parmesan Pie

For onion-lovers! I use 1/2 cup ricotta and 1/2 cup sour cream for this, and also add in some cooked crumbled bacon or ham, you have the option of adding them in if desired, this recipe makes two 8 or 9-inch pies :)

• Ready In: 1 hr 15 mins
• Yields: 2 pies

Ingredients

• 6  large  vidalia onions, thinly sliced
• 1⁄2 cup butter
• 1  teaspoon sugar
• 1  tablespoon Worcestershire sauce
• 4  eggs, beaten
• 1  cup sour cream
• 1⁄3 cup  grated parmesan cheese
• 1  teaspoon seasoning salt (to taste or use 1/2 teaspoon white salt or to taste)
•  black pepper (to taste)
• 1 -2  tablespoon  hot sauce (or to taste)
• 2 (8 -9 inch)  unbaked  pie pastry
• 2⁄3 cup parmesan cheese, divided
• 1⁄2 teaspoon paprika, divided

Directions

1. Set oven to 375 degrees.
2. In a medium skillet melt butter over medium heat; add in onions and 1 teaspoon sugar, cook stirring until softened (about 10-12 minutes, mix in the Worcestershire sauce until combined; cool slightly.
3. Transfer the onions and pan juices to a large bowl, then add in eggs, sour cream, 1/3 cup Parmesan cheese, 1 teaspoon seasoned salt and hot sauce (or Tabasco) mix well to combine, then season with black pepper to taste.
4. Divide the mixture between the 2 unbaked pie shells.
5. Sprinkle each pie with about 1/3 cup Parmesan cheese then 1/4 to 1/2 teaspoon paprika.
6. Place the 2 pies onto a large baking sheet.
7. Bake at 357 degrees for 20 minutes.
8. Reduce oven heat to 350 degrees and continue baking for another 30-40 minutes or until lightly browned on top.
9. Cool slightly before slicing.