3 tbsp butter
1 large walla walla sweet onion diced
½ cup sour cream
1 12oz. can evaporated milk
1 packet dry leek soup mix
1½ cup monterey jack cheese shredded
1 9 inch deep dish frozen pie crust
- Preheat oven to 375o F.
- Saute butter and onion, cooking until lightly caramelized. Remove from heat and whisk in sour cream then slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated then whisk in eggs. Mix in the shredded cheese until blended. Line a pie dish with the unbaked pie crust and pour mixture carefully into it. Place pie on a cookie sheet and bake for 40 to 45 minutes or until a knife inserted comes out clean. Let stand 10 to 15 minutes.