Mom'S Onion Pie

• single crusted 8-9" whole wheat pie shell, Pre-baked/blind baked til lightly browned.
• 2 packed cups thinly sliced yellow onion rings
• kosher Salt and fresh coarsely ground Pepper
• 4 Tablespoons unsalted butter
• 1 cup dry cocktail sherry (Taylor-level, nothing fancy)
• 3 Tablespoons AP flour
• 2 large egg yolks
• 8 ounces sour cream( not watery)

1. Pre-bake/blind bake your pie crust til lightly browned. Meanwhile, S&P the onions and saute in butter and sherry over very low heat for a long time til soft and caramelized. Transfer with fork, tongs or slotted spoon to pie shell.
2. Whisk together sour cream , flour and egg yolks. Add pan juices and pour over onions in shell. Bake on sheet pan at 375 degrees F ~ 30 minutes til set and no longer liquidy- jiggly. Cool on a rack at least 1/2 hour before serving.

whole wheat pie shell, onion, kosher salt, unsalted butter, cocktail sherry, flour, egg yolks, sour cream

Taken from food52.com/recipes/40425-mom-s-onion-pie (may not work)