Ingredients:
9 inches uncooked pie shells, , chilled
10 medium Spanish onions or 10 medium bermuda onions, thinly sliced
3 tablespoons butter
3 eggs
1 cup sour cream
1/4 cup dry sherry
salt and pepper
1 tablespoon parsley, chopped
1 teaspoon celery seeds
1 slightly beaten egg whites
6 slices Canadian bacon, cut in 1 inch pieces
Directions:
Melt butter in frypan.
Add the onions.
Stir and cook over low heat until they are clear.
Cool the onions well.
In a sauce pan, combine and heat slowly until blended.
3 eggs,sour cream,sherry,salt and pepper, parsley and celery seed.
Stir the mixture into the onions.
Brush the bottom of the pie shell with the egg white.
Pour the onion mixture into the pie shell.
Place the bacon pieces evenly over the top of the onions.
Start the pie in a hot preheated oven, 450 degrees, bake for 10 minutes.
Reduce the heat to 300 degrees and bake a further 30 minutes or until the bacon is crisp and the pastry edges are light brown.
Serve very hot.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.