Eudora Welty's Onion Pie

I heard actress Sela Ward talking about Eudora Welty's Onion Pie -- she says she makes it for the holidays every year and it is always a big hit. Southern writer Eudora Welty contributed her recipe to the Jackson, Misssissippi Junior League cookbook, "Southern Sideboards," many years ago. She said that she brought it back from France, and that these pies are served hot at the wine festivals along with each bottle of wine. I haven't made this dish and probably never will, but I wouldn't mind trying a slice.

Onion Pie

Crust:
Lump of butter the size of an egg
Rounded teaspoon lard
Heaping teaspoon baking powder
Salt
Fairly heaping cup of flour (sift before measuring)
Cold sweet milk
1 egg yolk

Filling:
3 large sweet Spanish onions
1 large tablespoon butter
1 teaspoon flour
salt and pepper
2 eggs
1 cup whipping cream

Procedure
Crust: Work together the softened butter, lard, baking powder, salt, and flour. Add enough cold sweet milk to make a good firmdough. Well beaten yolk of an egg may be added if desired. Line an 8 inch pie plate with rolled pastry.

Filling: Shave onions fine: fry in butter to a nice brown, really brown and much reduced. Add flour. Stir well: salt and pepper to taste. Beat the eggs till pretty light; mix with cupful cream; fold them into the fried onions gently until perfectly mixed. Pour into the crust and bake about 30 minutes or till brown and puffy at about 400 F. Serve at once.

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