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Old 08-28-2004, 04:06 AM   #1
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Linda Sue's Texas Sweet Onion Pie - OMG!

This is PERFECT for when you're on a tight budget. It's gorgeous, it's filling and the smell drives all your workmates crazy!

This is going to SO be a staple in our house. I took some to work with me, had some for dinner that evening then the last quarter was shared between me and a friend the next evening.

Thought I'd share a picture with you all. LindaSue, thank you!!





TEXAS SWEET ONION PIE by Linda Sue

2 T. butter
1 large onion, sliced thin
1 cup heavy cream
1/2 t. salt
1 t. chili powder (I left this out, didn't have any)
8 oz. Monterey jack cheese, shredded (I used cheddar cheese)
3 eggs

Sauté the onion in butter until tender and slightly caramelised.

Place the cheese in a greased pie plate; top with onions.

Beat eggs, cream and seasonings. Pour over all.

Bake at 350º for 40 minutes until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.

Makes 6-8 servings (6 servings - 4 carbs each) (8 servings - 3 carbs each)

As I'm doing Dr Clarke's plan I could have 2 pieces!
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Old 08-28-2004, 05:04 AM   #2
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I'm glad you liked it Lisa. It is a bit of an indulgence with all that onion, but that sure makes it good.

Just out of curiosity, did you buy your pie plate in England or over here? I brought one like that with me to England for my friend, Lorraine, because she couldn't find anything like that there, especially in that size. If you bought it over there, I'm sure Lorraine would love to know where. She makes a lot of quiches now that I've shared my recipes with her and she makes them ahead and freezes them for later.
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Old 08-28-2004, 05:34 AM   #3
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That pie plate is an 'heirloom' from my Gran I'm afraid. I have seen them here though, I'm sure I have. I'll have a search and see what I can come up with.

Last edited by LisaUK; 08-28-2004 at 05:41 AM..
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Old 08-28-2004, 05:43 AM   #4
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Linda,
I praise God for the gift you are to us. I have been so busy looking at your recipes. I plan to start induction on Monday. I have 70 pounds to loose and I can tell you I am looking forward to eating my way slim with all of your yummy recipes.
I have a ?. With Lisa's recipe, If I decided to make this and cut it to serve 4 portions, would this make it 6 carbs per serve? I'll need to check out if I can have this on induction. I just love those handy "*" that was so clever to include this on your menu plans. Any way, I thank you once again. Love and God bless, Maria
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Old 08-28-2004, 06:38 AM   #5
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It works out as a total of 24 carbs for the whole dish I think so that way you can just work out how many carbs you can afford 'per serving' and cut accordingly.
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Old 08-28-2004, 06:47 AM   #6
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Thanks Lisa,
That makes my calculations correct. You live in London. I was born in Liverpool but immgrated to Australia. I have lots of family spread throughout England. I find this web page amazing. You meet so many people from all over the world. Thanks for your email. Love and God bless, Maria
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Old 08-28-2004, 07:33 AM   #7
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On the way home from work this morning I stopped and bought a sweet Vidalia onion and a few other ingredients. Instead of falling into bed like I usually do after a 10-hour shift, I fired up the oven and put this together. It's really an easy recipe. I'd rank this among the top 10 best things I've ever eaten. It's definitely a keeper. Not for induction, though. Wait till you've conquered your cravings and have the strength not to eat it all in one sitting. This recipe has my highest recommendation. That and five bucks will get you a cup of coffee at Starbucks.

Last edited by Bruce; 08-28-2004 at 07:45 AM..
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Old 08-28-2004, 07:35 AM   #8
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Ingredients wise it's fine for induction I think but you are right, you do have to have your cravings sorted! It's a dish that is good hot or cold and man is it easy to pick at.

I was thinking it would be great cooked in those large muffin pans - you could have individual ones for breakfast!

*thinks about adding in ham or bacon or leeks*
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Old 08-28-2004, 07:47 AM   #9
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Ham and/or bacon would be good. I'm thinking about giving it a New Mexico flavor by adding Old El Paso green chile. OK, I've had my second serving and have watched Stargate and Stargate Atlantis. I'm off to bed.

Last edited by Bruce; 08-28-2004 at 07:48 AM..
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Old 08-28-2004, 08:57 AM   #10
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I LUV sweet onions. This one sounds great. Printing it out for my recipe book.



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Old 08-28-2004, 09:29 AM   #11
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Do you have WalMart over in the UK? I just saw a plate that looked exactly like the one in the picture at my Walmart for $3.47 made by Pyrex! I thought of you LindaSue. Even if your friend couldn't find one there, one could be shipped to her pretty cheaply. It was a 9.5 inch pie plate.
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Old 08-28-2004, 09:47 AM   #12
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No Walmarts here, mind you, we DO have Asda which has been taken over by Walmart - they might well carry them.
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Old 08-28-2004, 12:53 PM   #13
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I just made this and put it in the oven about five minutes ago. I added some fresh zhuccini and some chopped red pepper and garlic as well. Smells good in here already!!
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Old 08-28-2004, 03:41 PM   #14
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That sounds good!


Kelly
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Originally posted by msdewberry
I just made this and put it in the oven about five minutes ago. I added some fresh zhuccini and some chopped red pepper and garlic as well. Smells good in here already!!
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Old 08-28-2004, 06:33 PM   #15
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We had this for supper tonight with roast beef. It's so good.

This is such a good recipe.
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Old 08-28-2004, 06:55 PM   #16
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I made this a few weeks ago for company and it has become a staple here. DH, who does not LC, just loves it. The leftovers are great - I just warm them up in the microwave. The yummiest yet!
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Old 08-28-2004, 09:16 PM   #17
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I bought the same pie plate at target... pyrex... looks just like the one in the pic
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Old 08-29-2004, 07:31 AM   #18
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Dh ended up cooking this last night. He added plum tomatoes to it. VERY good!

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Originally posted by BettyR
We had this for supper tonight with roast beef. It's so good.

This is such a good recipe.
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Old 08-31-2004, 07:44 AM   #19
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After reading about this recipe on this board for several months, I finally gave it a try last night. OMG!!!! It is wonderful.

I'm going to a party Saturday and I'm going to try making this in my mini muffin pan like little quiches or I'll make it in a square casserole and cut into small squares.


This is one of the best low carb recipes I've tried yet!
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Old 08-31-2004, 09:26 AM   #20
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I'll be making one this Saturday and will use cheddar, like Lisa did. It's been awhile since I've had this. I have so many favorite recipes and so many new ones yet to try that there never seems to be time to make the old standbys. So many recipes; so little time.
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Old 08-31-2004, 10:23 AM   #21
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I love this recipe as well but dont have it as often as I would like. Dh hates anything that has to do with onions. The smell drove him out of the house for 2 days.
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Old 08-31-2004, 05:17 PM   #22
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Sounds like that was a good thing, Pompom2, LOL.
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Old 09-01-2004, 09:31 AM   #23
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The smell, eh? Sounds like as good an excuse as any. Hire a private detective!
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Old 09-01-2004, 09:41 AM   #24
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I made this yesterday and had some for breakfast,, yum yum,, I put in 1/2 lb. sausage and used 4 eggs,, I am going to make another one today with the rest of the sausage and freeze it,, it is really good, my DH loved it. thanks Linda for all the great recipes
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Old 09-02-2004, 08:28 PM   #25
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I made 1/2 of a recipe with a small pie pan..and it was wonderful.
I used 1/2 cheddar and mozarella cheese..skipped the taco
seasoning..and used half and half instead of cream..My dh loved
it..We had it with spinach and some fruit..It was wonderful...

I think this would be good with some canned chilies added..too..
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Old 09-02-2004, 08:59 PM   #26
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Linda Sue...

My mom passed away 8 years ago. One of the things she had the most pride about was watching us to see if we shook our foot or started moving our feet around while eating her cooking. If those feet got to shaking --- that meant she had outdone herself --- she was a great southern cook.

I made the pie. While I was eating a piece I had this real comforting feeling come over me--- I stopped eating to pay attention, and my foot was shaking to the rhythm of my heartbeat . This is the first time I cought myself shaking my foot in 8 long years. The pie was beyond good.

Thank you for all that you do for us. Great recipe--keep em coming
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Old 09-03-2004, 05:36 AM   #27
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That's funny, SassySean, but very flattering. Thanks.
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Old 09-06-2004, 08:22 AM   #28
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I just had to bump this recipe to the top. I made it again last night to go with Prime Rib (they go together great). I made 3/4 of a recipe because I could only find a medium Vidalia that looked good at the market. I do one layer of onion, one of cheese, another onion, another cheese and then pour the cream/egg on top. I used both a 4-cheese mix and shredded mozzarella.

I can't express in words how yummy this is - I am looking forward to the leftovers just as much. It reheats in the microwave really well.

If you haven't yet, try it.
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Old 09-06-2004, 12:37 PM   #29
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This is on my list for this weeks dinner. Tonight, tho, I 'm making my zuchinni cassarole recipe.
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Old 09-06-2004, 12:38 PM   #30
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Could you share this recipe? :-)
Dh made the onion pie today and added mushrooms & zucchini. Should be good.

Kelly
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This is on my list for this weeks dinner. Tonight, tho, I 'm making my zuchinni cassarole recipe.
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