On my other blog (did you know I write another blog called Food Talk? There’s a link to it on the right side bar here.) I have been writing about how much I love asparagus, which is true. I made a very pretty asparagus soufflé, an asparagus tart (a la Martha Stewart). I have roasted and steamed asparagus. I have served it cold, warm, hot and everything in between. I eat it with or without Parmesan cheese or vinaigrette. We are turning green around here…… is there such a thing as too much asparagus?
Anyway, my other very favorite vegetable is the humble onion. I will eat sautéed onions with anything. Anything at all. Omelets, burgers, pizza, salad, chicken……. Anything at all.
I suppose if you’ve been cooking for any amount of time at all you already have this recipe. I make it a lot because it’s easy, cheap, delicious, and a great way to eat one of my favorite vegetables – onions.
Today I used both Vidalia onions and a few shallots. I did not have Saltine crackers, so I substituted Club crackers . I think Saltines are better.
Add ins include: a can of green chilies, roasted red peppers, dried tomatoes (the ones that come in a jar with oil), other veggies sautéed along with the onions. Today, I kept it completely simple – onions, cracker crust, eggs, milk and cheese.
Here’s what you need:
4 C Vidalia onions – chopped or sliced
¼ C butter – divided
1 C crushed Saltine crackers
4 eggs, well beaten
1 C milk (today I used skim and it was fine)
6 ounces cheddar cheese (you really don’t need more than that)
Salt, pepper, other seasonings to taste
Chop onions and sautee in 2 T butter until desired tenderness is achieved. Melt remaining 2 T butter in regular size pie plate. Sprinkle cracker crumbs over melted butter.
Scatter onions over cracker ‘crust.’ Whisk eggs and milk together and pour over onions. Sprinkle cheese over egg mixture.
Bake uncovered for about 30 minutes at 350 degrees. A standard at my house.