Vidalia Onion Pie

1 recipe pie crust
1 medium Vidalia onion (or substitute another sweet onion variety)
5 large eggs
1/2 cup whole milk
1/2 cup cream (omit the cream and use more milk if you prefer)
1 tsp onion salt
1/2 tsp fresh cracked black pepper
1 heaped cup shredded sharp cheddar cheese, preferably white
 
Heat oven to 400 F.  Prepare pie crust.
 
Peel and slice the onion 1/8-inch thick.  Cut most of the rings into halves or quarters, while leaving a few slices whole for topping the pie.
 
Gently whisk the eggs to break them up, and whisk in the milk and cream.  Season with onion salt and pepper.
 
Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
 
Pour the egg and cream mixture into the pie crust; it should just fill it to the top.  Arrange a few whole onion slices over the top of the pie.  Put the pie on a baking sheet (this makes it easier to transfer to the oven) and bake for about 55-60 minutes, or until the pie is risen and golden brown.  If your oven bakes unevenly, rotate the pie halfway through.
 
Let the pie cool slightly and serve it nice and warm, or enjoy it at room temperature.  Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave.
 
Serves 8-10.
 
From The View from Great Island blog