[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]YOU'LL CRY FOR THIS: VIDALIA ONION PIE[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" css_animation="appear" link="https://strategic.events/strategic-meetings-events-home/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2017/03/VidaliaOnionPie.jpg" image_size="full"][vc_empty_space height="15px"][mk_fancy_title color="#211551" font_style="normal" margin_bottom="10" font_family="Open+Sans" font_type="google" align="center"]
<h3 style="text-align: left;">We sampled this dish while in New York City and had to have the recipe. Perfect for breakfast, brunch or a light lunch, we have added this fluffy pie to our menus with great success.</h3>
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<h2>Vidalia Onion Pie</h2>
<p style="text-align: left;">INGREDIENTS
2 Pounds of Thin Sliced Vidalia Onions
1 Stick of Butter
3 Eggs Beaten
1 C Sour Cream
¼ Tsp Salt
½ Tsp Pepper
¾ C Grated Parmesan Cheese
Dash of Tabasco
1 Pie Shell Unbaked – Store Brought or See SME Tip</p>
[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>Sauté the onions in butter until translucent and set aside to cool.</li>
 	<li>Thoroughly mix the eggs and sour cream in a bowl.</li>
 	<li>Combine the cooled onion mixture and the egg and sour cream mixture.</li>
 	<li>Season with the salt, pepper and tobacco and mix well.</li>
 	<li>Pour into the pie shell and sprinkle the top with the grated parmesan cheese.</li>
 	<li>Bake at 450 degrees for 20 minutes and then at 325 degrees for 20 mins.</li>
 	<li>Serve warm or room temperature and enjoy.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]<strong>Perfect Pie Crust Every Time</strong>

In a small bowl, combine the 2 ½ cups flour, 1 tablespoon of sugar and 1 teaspoon of salt; cut two sticks of cold unsalted butter into small cubes and blend mixture until crumbly.  Gradually add in a half teaspoon of water occasionally, toss with a fork until a ball is formed. Remove from bowl and knead dough just until it becomes pliable.  Cover and refrigerate for 30 minutes or until easy to handle. Roll into a 9" or 10" round depending on the size of your pie dish.  Makes two crusts.[/ultimate_modal][vc_empty_space height="15px"]