Vidalia Onion Pie
User Reviews
4.9
Vidalia Onion Pie
Description
Vidalia Onion Pie starts with a frozen deep-dish pie crust that is filled with sharp cheddar cheese and thinly sliced Vidalia onions, which are known for their natural sweetness. The onions are sliced thinly to ensure tenderness in the finished pie, with some whole rings reserved for decorative topping. A custard mixture of large eggs, whole milk, and cream seasoned with onion salt and fresh cracked black pepper is poured over the filling.
The pie is baked at 400°F until the custard is fully set and the top is golden brown, providing a flaky crust and a smooth, creamy interior. The sharp cheddar adds a savory tang balancing the sweetness of the onions. This dish pairs well with salads or roasted vegetables and can serve as a main or accompaniment.
For even baking, placing the pie on a baking sheet helps transfer it easily and shields from oven hot spots. Allowing the pie to cool slightly before slicing improves the texture and helps slices hold their shape.
Ingredients
- 1 pie crust deep dish, frozen, do not thaw
- 1 onion medium Vidalia, or another sweet onion variety
- 5 large egg
- 1/2 cup milk whole
- 1/2 cup cream omit to use more milk if preferred
- 1 tsp onion salt
- 1/2 tsp black pepper fresh cracked
- 1 cup cheddar cheese sharp, shredded, preferably white, heaped
Instructions
- Preheat oven to 400F If you are transferring a frozen crust to your own pie plate, butter your pie plate first, then gently pry the frozen crust out of its tin.
- Peel and slice the onion 1/8 inch thick. I like to so with with a mandoline slicer to get them nice and thin. Cut most of the rings into halves or quarters, while leaving a few whole for topping the pie.
- Gently whisk the eggs to break them up, and whisk in the milk and cream. Season with onion salt and pepper.
- Spread the cheese out onto the pie crust, and then follow with most of the onions, reserving a few rings for the top.
- Pour the egg and cream mixture into the pie crust, it should just fill it to the top. Arrange a few whole onion slices over the top of the pie. Put the pie on a baking sheet, this makes it easier to transfer to the oven, and bake for about 55-60 minutes or until the pie is risen and golden brown. If your oven bakes unevenly, rotate the pie halfway through.
- I like to let the pie cool slightly and serve it nice and warm, but you can also enjoy it at room temperature. Cover and refrigerate any leftovers, it reheats well in a low oven or in the microwave and makes a great breakfast ;)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 420mg | 18% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
