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By Melissa Wickline
Contributing Writer 

Lewis County Recipes: Vertamae Smart-Grosvenor's Onion Pie

 
Series: Lewis County Recipes | Story 22

April 22, 2021

Vertamae Smart-Grosvenor's Onion Pie

I'm currently reading Vertamae Smart-Grosvenor's book, "Vibration Cooking: Or, The Travel Notes of a Geechee Girl".

This book takes the reader on a trip to the low country region of South Carolina/Georgia, where the Gullah People, for whom Vertamae descends, speak "Geechee", a heavily accented dialect of English with Gullah influences.

A few notes: I prefer making this recipe with Vidalia onions to give it a wonderfully sweet flavor. You can add herbs, your favorite cheese, or a handful of bacon or ham before cooking. But I urge you to make it Vertamae's way the first time. It's simple and delicious, and more flavorful the next day.

Serve with fresh-sliced tomatoes, a roast, and vegetables. Enjoy!

Ingredients:

3 large onions, finely sliced

2 tablespoons of butter

2 tablespoons of peanut oil

salt and pepper, to taste

2 tablespoons of flour

3 eggs

3/4 cup of cream

1 (9 inch) pie crust, blind-baked

Instructions:

Sauté the onions in peanut oil until they are tender and translucent.

Season generously with salt and pepper. Add the flour, then cook for just a few more minutes, then turn off the heat.

Mix the eggs with the cream, and mix well with the onions, the add the mixture to a partly blind-baked pie crust.

Bake at 350 until the egg mixture is set; about 30 minutes.

Blind Bake: to partially or completely bake the pie crust before filling it.

Recipe: Vertamae Smart-Grosvenor

Photo: David Malosh for The New York Times Food Stylist, Simon Andrews

 

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