5 Oct 2009
|Onion wedges||2 Cup (32 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs) (Use To Taste)|
|Seasoning||To Taste (Without Salt)|
|Rice pie shell||1|
1. Saute onions until transparent.
2. Add water to onions and bring to a boil.
3. Whisk cornstarch into cool chicken stock. Add to onions. Heat until thickened. Season to taste.
4. Fill Rice Pie Shell and bake at 350Â° for 25 minutes.
Onion Pie Recipe