Sweet Vidalia Onion Pie Recipe

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Most Helpful Positive Review

Oct 03, 2006

Not a vidalia onion season has gone by without being asked to make it several times. I am always asked for the recipe. I only use 4 Tablespoons of butter in the crust (saltines do not work, you must use Ritz type crackers). I use whole milk instead of half and half, but nonfat or lowfat milks don't cut it. Topped with about a cup of cheese, this pie is an awesome side for grilled meats.

—cookin'mama

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Most Helpful Critical Review

Mar 26, 2010

Like reviewer, Wilemon, I added 1/2c cheese to egg mixture, and 1/2c to top of pie. And as Cookin'mama recommended, next time I would reduce the butter in the crust as it was a bit greasy. All in all, it was good. Very rich though; richer than what we are used to eating. Thanks for sharing your recipe, Susan!

—LADYJAYPEE

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56 Ratings

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May 23, 2003

This makes a delicious & easy side dish and substitutions work well. I used a variety of left over crackers and a mix of swiss and asiago cheeses. I also added thyme but any of your favorite herbs would work well.

—Trieste50

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Dec 22, 2008

We all love this recipe. I have made it for the last 7 Christmases, once I got the recipe out of my mother-in-law : ) Hers was very specific stating 52 ritz crackers and if Vidalia Onions aren't in season, add sugar to the onions while sauteing them. I am a big fan of sweetening the onions, so do it even when the Vidalia onions are in season. I also make it 1-2 days ahead and just reheat the day of, to free oven space (the microwave even works...gasp!). Enjoy!

—ALM7523

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Aug 29, 2002

Very good recipe. In the future, I think I'll use crescent rolls as the crust.

—ChrisBL

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Sep 19, 2008

So yummy - definitely a "treat" recipe though! I cut down on the fat and added to the cheesiness a little by using a pottle of low-fat cottage cheese instead of half n half; I whizzed it in the blender with the eggs and cheese to make a smooth custard. Excellent as a wedge served with crispy crunchy salad for a vegetarian meal, or with crisp bacon and salad for meat eaters.

—Mintyone

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Sep 24, 2003

Wow was this great! Not 'oniony' at all, although my 7 year old was still turned off by seeing them there. I followed the recipe the first time. The second time I added mushrooms and a small tomato. It passes my versatility test.

—MAMAVIRA

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Aug 06, 2007

Easy and very tasty. I would have liked the crust to be a little crispier. Maybe I'll try baking it for 10 minutes first the next time I make this. A great complement to burgers.

—susiekew

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Nutrition

Calories
234 kcal
12%

Carbohydrates
13.3 g
4%

Cholesterol
84 mg
28%

Fat
18.3 g
28%

Fiber
0.6 g
3%

Protein
4.5 g
9%

Sodium
501 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Vidalia Onion Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 234
Calories from Fat: 164

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 10.1g 50 %
Cholesterol 84mg 28 %
Sodium 501mg 20 %
** Potassium 95mg 3 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 0.6g 3 %
Protein 4.5g 9 %
** Sugars 2.6g
Vitamin A 10 %
Vitamin C 4 %
Calcium 9 %
Iron 6 %
** Thiamin 3 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.