Best Vidalia Onion Pie Recipes

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CHEESY VIDALIA ONION AND TOMATO PIE



Cheesy Vidalia Onion and Tomato Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h55m

Yield 6 to 8 servings

Number Of Ingredients 26

1 recipe Savory Pie Crust, recipe follows
1 egg
2 pounds ripe tomatoes, peeled
Salt and freshly ground black pepper
1/3 cup plain bread crumbs
4 tablespoons mayonnaise
3/4 cup thinly sliced Vidalia onions
1/4 teaspoon fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan
1 1/4 cups all-purpose flour
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into pieces
3 to 4 tablespoons ice water
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 1/2 tablespoons paprika

Steps:

  • Preheat oven to 375 degrees F.
  • Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
  • Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
  • Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
  • 2 teaspoons Essence, recipe follows
  • In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
  • Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

VIDALIA ONION PIE



Vidalia Onion Pie image

A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!

Provided by sweetiepeaz

Categories     Side Dish     Vegetables     Onion

Time 1h20m

Yield 16

Number Of Ingredients 10

6 Vidalia onions, thinly sliced
4 eggs, beaten
1 cup sour cream
salt and pepper to taste
½ cup unsalted butter
¼ cup grated Parmesan cheese
1 pinch paprika
2 tablespoons hot sauce
2 (9 inch) pie shells, baked
½ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  • In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
  • Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g

VIDALIA ONION PIE



Vidalia Onion Pie image

I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.

Provided by GinnyP

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup ritz cracker crumb
4 tablespoons butter, melted
2 cups vidalia onions, thinly sliced
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 teaspoon salt
1 dash pepper
1/4 cup grated sharp cheddar cheese
paprika

Steps:

  • Mix Ritz cracker crumbs and melted butter.
  • Press mixture into an 8-inch pie plate.
  • Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
  • Beat eggs with milk, salt, and pepper and pour over onions.
  • Sprinkle with cheese and paprika.
  • Bake at 350 degrees F for 30 minutes or until firm in the center.

Nutrition Facts : Calories 391, Fat 24.3, SaturatedFat 14.3, Cholesterol 165.4, Sodium 670.5, Carbohydrate 33.8, Fiber 1.9, Sugar 3.8, Protein 10

SWEET VIDALIA ONION PIE



Sweet Vidalia Onion Pie image

This eggy, cheesy pie is a great seasonal side dish in place of potatoes, rice, pasta, etcetera.

Provided by SSHODGDON

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 8

Number Of Ingredients 9

1 ½ cups crushed buttery round crackers
⅓ cup butter, melted
2 tablespoons butter
2 cups sliced sweet onions
2 eggs
¾ cup half-and-half
¾ teaspoon salt
⅛ teaspoon ground white pepper
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
  • Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
  • In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
  • Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 13.3 g, Cholesterol 74.7 mg, Fat 18.3 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 484.3 mg, Sugar 2.6 g

VIDALIA ONION PIE



Vidalia Onion Pie image

Provided by Lisa Mayfield

Categories     Cheese     Dairy     Egg     Onion     Bake     Vegetarian     Lunch     Winter     Bon Appétit     North Carolina     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 1/2 cups finely crushed buttery crackers (such as Ritz crackers)
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions or other sweet onions
3/4 cup milk (do not use low-fat or nonfat)
2 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese (about 3 ounces)
Paprika
Chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
  • Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
  • Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.

CHEESY VIDALIA ONION AND TOMATO PIE



CHEESY VIDALIA ONION AND TOMATO PIE image

Categories     Cheese     Tomato

Yield 6-8 servings

Number Of Ingredients 13

1/2 package Pillsbury refrigerated pie crusts
1 egg
1/4 cup mayonnaise
2 pounds ripe tomatoes
Salt and freshly ground pepper
1/3 cup plain breadcrumbs
3/4 cup thinly sliced Vidalia onions
fresh thyme leaves
2 tablespoons chiffonade fresh basil
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
2 tablespoons grated Parmesan

Steps:

  • Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.

VIDALIA ONION PIE WITH BACON AND CHEESE



Vidalia Onion Pie With Bacon and Cheese image

Vidalia onions are an exceptionally sweet variety of onion (some devotees insist they can be eaten out of hand like apples) that are grown in and around the town of Vidalia in southeastern Georgia. Other types of sweet onion - such as Walla Walla and Maui - or red onions can be used instead. Prep time does not include chilling.

Provided by Alan in SW Florida

Categories     Savory Pies

Time 1h45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup chilled butter, cut into pieces (4 ounces)
3 tablespoons sour cream
1 -2 tablespoon water
3 slices bacon
1 lb vidalia onion, thinly sliced
3 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon flour
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup grated swiss cheese (about 1/4 pound)
2 tablespoons chopped parsley, for garnish

Steps:

  • MAKE THE PASTRY: In a large bowl, combine the flour and salt. With a pastry blender or two knives, cut the butter in until the mixture resembles coarse meal. Blend in the sour cream. Sprinkle on 1 tablespoon of the water and work it into the dough, adding up to 1 more tablespoon of water to form a dough that can be gathered into a ball. Pat the dough into a disc shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim the overhang to an even 1/2-inch all the way around. fold the overhang over and crimp the dough to form a decorative border. Prick the bottom of the crust lightly with a fork. Refrigerate the pie shell for 30 minutes.
  • Preheat the oven to 400 degrees. Line the pie shell with foil and fill with dried beans or pie weights. Bake for 8 minutes. Remove the foil and beans, and bake the pastry for 8 to 10 minutes longer, or until lightly golden. Remove the pie shell from the oven and reduce the the oven temperature to 375 degrees.
  • MAKE THE FILLING: In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
  • In the bacon fat, saute the onions over medium heat until softened but not browned, about 10 minutes.
  • Meanwhile, in a medium bowl, whisk together the eggs, milk, sour cream, flour, nutmeg, and pepper.
  • Spread the onions evenly over the bottom of the pie shell. Sprinkle the reserved bacon and the cheese evenly on top. Pour the custard mixture into the pie shell and bake for 20 minutes, or until the custard has set and the top is golden brown.
  • Serve pie warm, garnished with the parsley.

Nutrition Facts : Calories 766.4, Fat 51.6, SaturatedFat 28.9, Cholesterol 276.9, Sodium 595.3, Carbohydrate 53.9, Fiber 3, Sugar 5.8, Protein 22.6

SWEET VIDALIA ONION PIE



Sweet Vidalia Onion Pie image

In the south, we love our Vidalia onions! One of the best ways to eat them is in an onion pie. This recipe can be made into a pie as well as into a casserole for a potluck. You can use any sweet onions but the Vadalia makes a much sweeter pie.

Provided by cathy tate

Categories     Vegetables

Time 1h10m

Number Of Ingredients 11

4 medium vidalia onions, thinly sliced
1 stick butter
1 tsp salt
1/2 tsp pepper
3 large eggs, beaten
1 c sour cream
2 Tbsp flour, plain
1/2 c milk
1/2 c cheddar cheese, shredded
fresh herbs for garnish
several small onions cut inhalf for garnish if desired

Steps:

  • 1. Preheat oven to 450 degrees. Saute onions in butter until carmelized (a light browned color). Combine eggs, sour cream, salt, pepper, flour, milk and half of the cheese (add all of the cheese if making two-crust pie); mix thoroughly. Add onions.
  • 2. You have different options in the next step: 1) TWO-CRUST PIE: Add all of the cheese in step 1, pour mixture into bottom pie shell. Top with upper crust; brush with melted butter. Top with small half-cut onions starting with outer ring working your way to middle; brush tops with melted butter. Sprinkle with small amount of fresh herbs. 2) 9X13 CASSEROLE: Spray a 9x13 baking dish with cooking spray. Pour onion mixture into dish. Top with remaining cheese-add additional cheese if needed.
  • 3. Bake at 450 for 20 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes longer. This applies for pie as well as casserole. Cover edges of pie with aluminum foil during final stages of cooking to prevent excessive browning.

VIDALIA ONION AND MUSHROOM PIE



Vidalia Onion and Mushroom Pie image

This pie is an onion-lovers dream! You can use a store-bought frozen 9-inch deep-dish pie shell for this but you will have to reduce the Vidalia onions to one, and the sliced mushrooms to 2 cups. Prep time does not include making the pie pastry.

Provided by Kittencalrecipezazz

Categories     Onions

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 vidalia onions (halved and thinly sliced)
1 -2 tablespoon fresh mined garlic (optional)
2 -3 cups fresh mushrooms, sliced
3 tablespoons butter or 3 tablespoons olive oil
4 large eggs
1 cup whipping cream, unwhipped
1/4 cup grated parmesan cheese (can use more!)
1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
1 1/2 teaspoons salt (or to taste, I use seasoned salt)
black pepper
1/8 teaspoon nutmeg
1 (10 inch) deep dish pie shells

Steps:

  • Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
  • In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
  • In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
  • Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
  • Place the pie plate onto a baking sheet.
  • Set oven to 350 degrees (set oven rack to bottom position).
  • Bake for about 45 minutes or until done.
  • Delicious!

TOMATO-VIDALIA ONION PIE



Tomato-Vidalia Onion Pie image

This is so good when you have homegrown tomatoes. One pie serves 6 - 8, but not in our family. I always make at least 2 pies....one is never enough for this bunch.

Provided by Linda Cobb

Categories     Side Casseroles

Time 50m

Number Of Ingredients 8

1 deep dish frozen pie crust
2 medium tomatoes, peeled
1 small vidalia onion, chopped
1 1/2 tsp dried basil
4 slice bacon, fried crisp and crumbled
3/4 c sharp cheddar cheese, grated
3/4 c mozzarella cheese, grated
2 Tbsp mayonnaise

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Slice the peeled tomatoes and drain the slices on paper towels.
  • 3. Place the drained tomatoes into the pie shell. Top with chopped onion. Sprinkle with basil.
  • 4. Combine bacon, cheddar and mozzarella cheeses, and mayonnaise. Add a little more mayonnaise if the mixture is too stiff. Spread the mixture over the top of the pie.
  • 5. Bake for 25 minutes or until bubble and golden brown. Cool slightly before slicing.

JOHN MICHAEL LERMA'S VIDALIA ONION PIE



John Michael Lerma's Vidalia Onion Pie image

This guy is a cooking god! I love him, I wish he was my best friend. I happened to see him on the Food network, taped the show and now I can't stop watching it. Don't tell my husband. Help!!!

Provided by laurenpie

Categories     < 4 Hours

Time 1h15m

Yield 1 9 inch deep dish pie, 6 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup vegetable shortening, cold and cut into small pieces
1/4 cup unsalted butter, cold and cut into small pieces
1/4 cup cold water
1 egg yolk
1 teaspoon water
2 lbs vidalia onions, thinly sliced
1/2 cup unsalted butter
3 eggs, beaten
1 cup sour cream
3 tablespoons flour
1/4 teaspoon kosher salt
1/2 teaspoon pepper
parmesan cheese, freshly grated

Steps:

  • CRUST.
  • All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
  • Drop by drop, add the cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
  • Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least one hour.
  • Lightly spray a deep 9-inch pie pan or 8-1/2 fluted flan pan with vegetable cooking spray. Roll out dough and place in pie plate. Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.
  • FILLING.
  • Preheat oven to 450 degrees.
  • Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream, and flour. Add to onion mixture. Season with salt and pepper and pour into chilled pie crust. [Cook briefly until thick.] Top with grated cheeses.
  • Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for an additional 20 minutes or until center is set.

VIDALIA ONION PIE



Vidalia Onion Pie image

This recipe was in the Las Vegas Review Journal to help promote the sale of Vidalia Onions by the Shriners Club of Las Vegas. This recipe was adapted from Folsom Farms in Glennville, GA.

Provided by BeckyF

Categories     Cheese

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 unbaked pie shell
3 tablespoons butter
3 medium vidalllia sweet onions, sliced
2 eggs
1/2 cup half-and-half
2 tablespoons sour cream
1 cup grated cheddar cheese
4 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350 degrees.
  • Prick pie crust with a fork.
  • Melt butter and saute onions until tender, then place in pie crust.
  • Mix together remaining ingredients except the bacon and spread over the onions.
  • Bake 30 50 c5 minutes.
  • Top with bacon and serve.
  • Serves 6 to 8.

Nutrition Facts : Calories 389.7, Fat 29.1, SaturatedFat 13.3, Cholesterol 120.6, Sodium 472.3, Carbohydrate 20.7, Fiber 1.9, Sugar 2.7, Protein 11.9

VIDALIA ONION PIE



Vidalia Onion Pie image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt
1/4 cup cold all-vegetable shortening, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
Cold water
1/4 egg yolk and 1 teaspoon water for egg wash
1/2 cup unsalted butter
2 pounds Vidalia onions, thinly sliced
3 large eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1/4 teaspoon kosher or Hawaiian salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan

Steps:

  • For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
  • Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
  • Preheat oven to 450 degrees F.
  • For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.

VIDALIA ONION PIE



Vidalia Onion Pie image

Recipe my grandmom came up with and passed on during Thanksgiving. My daughters, ages 7-14, all take turns making this dish. It's that easy and delicious. Never leftovers!

Provided by haydsa

Categories     Thanksgiving

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

1 cup chopped vidalia onions or 1 cup sweet onion
2 cups crushed Ritz crackers
1/2 cup of melted butter or 1/2 cup oleo
1 (10 3/4 ounce) can roasted garlic mushroom soup
1 (8 ounce) container sour cream

Steps:

  • Combine the melted butter with the crushed crackers.
  • With 1 1/2 cups of the crackers press into a 9 inch pie pan or casserole dish.
  • Mix the chopped onions with the soup and sour cream.
  • Pour mixture into the Ritz cracker pie crust and sprinkle remaining crushed crackers to the top of the mixture.
  • Bake in the oven at 350 degrees for 30- 40 minutes or until the mixture begins to bubble and onion are soft.

Nutrition Facts : Calories 232.2, Fat 23.7, SaturatedFat 14.9, Cholesterol 58.2, Sodium 130.9, Carbohydrate 4.4, Fiber 0.4, Sugar 1.2, Protein 1.7

VIDALIA ONION PIE RECIPE - (4.7/5)



VIDALIA ONION PIE Recipe - (4.7/5) image

Provided by LRay

Number Of Ingredients 13

1 disk Simply Delicious Pie Crust
2 Vidalia onions (or another sweetish onion), thinly sliced
1/4 cup butter
2/3 cup spinach
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 bale spoon olive oil
4 eggs, divided
1/2 cup feta cheese
2/4 cup sour cream
1/4 teaspoon fine sea salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • 1. Preheat oven to 350 degrees. 2. Roll out 1 pie dough disk and shape it to fit 9- or 10-inch pie pan. 3. Sauté onion in butter and oil over medium heat until soft and somewhat transparent. Add spinach and herbs, and sauté until wilted. Remove from heat. 4. In large bowl, beat 3 eggs, cheese, sour cream, salt, pepper, and cayenne pepper until smooth. 5. Brush crust with egg wash (use remaining 1 egg mixed with 1 tablespoon water), then spoon the sautéed onion and spinach mixture into crust. Pour egg and cheese mixture into crust as well. 6. Bake at 350 degrees for about 30 minutes. Crust should be deep golden brown and filing golden brown and fully set with only a wee jiggle.

VIDALIA ONION PIE



VIDALIA ONION PIE image

Categories     Egg     Side     Bake

Yield 8 servings

Number Of Ingredients 17

Crust:
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup cold all-vegetable shorting, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
cold water
Filling:
1/4 egg yolk and 1 teaspoon water for egg wash
1/2 cup unsalted butter
2 pounds Vidalia onions, thinly sliced
3 large eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
freshly grated Parmesan

Steps:

  • For the Crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in refrigerator for at least 1 hour. Lightly spray a deep pine-inch pie pan or and 8 1/2 inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie. Preheat oven to 450 degrees F. For the Filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce over temperature to 325 degrees F for the last 20 minutes or until center is set.

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