The Best Vidalia Onion Pie - With a Cheddar Crust

I've never forgotten the exceptional Vidalia Onion Pie I had at a party some 10 years ago.  I thought I'd never get that recipe until I found out a friend had it all along when she produced it at a dinner party last weekend.  It's surprisingly easy and holds it's shape when cut.  You could even omit the crust and bake in a baking dish sprayed with cooking spray.  Makes a great summer side dish for barbecue, grilled chops or stand alone lunch.

For the crust:

1 cup all purpose flour, chilled
6 tbls unsalted butter cut into small cubes and put in freezer for 15 minutes
1 cup coarse grated sharp cheedar cheese, chilled (white or yellow)
1 pinch salt
2 tbls ice water

In a food processor add the flour, butter and cheese and process for 15 seconds until the mixture resembles small peas.  The add the ice water through the feed tube. Process until the mixture forms a ball.  Remove and flatten the dough into a 6 inch round.  Wrap in plastic wrap and refrigerate for 1 hour.  Roll out onto a floured surface with a floured rolling pin into a 12 inch round. Roll the dough around the rolling pin and transfer to a pie plate. Gentley press into the pie plate, trim and crimp the edges.  Refrigerate 15 minutes.

For the filling:

2 lbs Vidaliah onions sliced very thin
1 stick unsalted butter
3 eggs beaten
1 cup sour cream
1/4 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 tsp Tabasco

saute onions until soft and cool slightly.
Beat eggs then add sour cream and seasonings and mix.  Add onions and blend all together then pour into pie shell.

Preheat oven to 450 degrees and bake pie for 20 minutes. Remove and top with 1/2 cup grated Parmesan cheese then continue to bake 20 more minutes at 325 degrees. Let cool 15 minutes before serving.  Done when a knife comes out clean when put in the center of the pie. Freezes well.