This sweet onion pie won’t make you cry, we promise
The sweet onion came to South Texas from the Bermuda Islands when a packet of yellow onion seeds was planted near Cotulla in 1898, according to Texas A&M University at College Station.
The island variety was considerably milder than other onions of the time. The planting of this one Texas garden started the global sweet onion revolution.
“The onions were shipped in 1899 to Milwaukee, Wisconsin, where they were so enthusiastically received that a larger acreage was planted,” according to the university.
In 1933, Texas A&M University started an onion breeding program in Crystal City, Texas. Long story short, this led to the creation of the legendary Grano 502 sweet onion, which is in the parentage of all SuperSweet onions, according to the university.
This Texas-bred onion became famous around the world by many different names, notably the Vidalia onion, which is a Granex onion grown in Georgia soil.
If you’re looking for an interesting dish to add to your brunch menu, try this sweet onion pie.
Sweet Onion Pie
11⁄2 cups Ritz crackers crumbs
4-5 tablespoons unsalted butter, melted, plus 2 tablespoons for the filling
2 cups sweet onion, thinly sliced
2 large eggs, lightly beaten
3⁄4 cup whole milk
3⁄4 teaspoon salt
Dash ground black pepper
1⁄4 cup grated sharp cheddar cheese
Paprika for dusting
Preheat oven to 350 F.
Mix crackers and melted butter, press into an 8-inch pie plate.
Sauté onions with 2 tablespoons butter until translucent but not brown; spoon into pie crust.
Beat eggs with milk, salt and pepper and pour over onions. Sprinkle with cheese and paprika.
Bake at 350 F for 30 minutes or set in the middle.
Variation: Add bacon or ham.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.