This is a nice supper pie. You can omit the ham or add any desired meat. Don’t forget, Glennville, GA, is the largest producer of the Vidalia onion in the world. It is written in LARGE letters on our water tower. I often double this recipe so I can share it with neighbors. You can also use other good onions if you don’t have Vidalias.

Savory Vidalia Onion Pie

3/4 cup    salty cracker crumbs
2 cups    thinly sliced Vidalia onions
2    eggs
1 tsp.    salt
3/4 cup grated cheddar cheese
1/4 cup melted butter
2 Tbsp.    butter
1 cup    milk
1/2 tsp.    pepper
1/2 cup    ground or finely chopped, boiled or baked ham

Prepare crumb crust by combining crumbs and melted butter. Press evenly into bottom and sides of 9” pie pan or shallow baking dish. Start oven at 300º. Cook onions in butter five minutes. Let cool slightly. Spread in crumb-lined dish. Beat eggs slightly. Mix in milk and add seasonings. Combine cheese and ham and add to milk mixture. Pour over onions in crumb crust. Bake 35 to 40 minutes until set. Serves 4 to 6.