Vidalia Onion Pie Recipe -
Vidalia Onion Pie Recipe

Vidalia Onion Pie

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2008

Been making this for years and it has never failed me (except for the time that I tried making it a little lower fat and used lo-fat sour cream ... don't do that ... it makes a mess!) Always a huge hit no matter who I serve it to. Whole family ADORES it - daughter has been known to hide leftovers at the back of the fridge for herself!

Most Helpful Critical Review
Sep 20, 2012

Made as-written I give this 3 stars. I had higher hopes for it. I carmelized my onions and used a little more than called for. Not bad, but too eggy and "gloopy" for me. I made it better the second time by turning it into a sort of pierogie pie. I added mashed potato flakes, some milk, and shredded cheddar cheese.

Dec 26, 2006

Used 1/2 cup ricotta and 1/2 cup sour cream instead of 1c sour cream. Also. added a little romano w/ the parmesan. Instant hit w/ the family- everyone had seconds!

Nov 26, 2006

i made this recipe (for 2 pies) so i could take one to my boyfriend's mom's house and one to my mom's house thanksgiving day. besides being very easy to make, everyone at both houses loved it. needless to say, i will be making this recipe again soon! the only thing i would recommend when making them would be to keep out the 1/2 cup of butter - the butter used to cook the onions proved to be enough.

Jan 29, 2007

Tried this recipe and loved it. The only thing I did different was make a crust from ritz crackers and butter. And reserved some to sprinkle on top before baking. Excellent

Aug 03, 2008

I cut the recipe in half and made 1 pie. Delicious! I added more onions then reduced and carmelized them for that sweet flavor. Added chopped tomato and a few bacon bits. Excellent recipe!

Oct 10, 2007

This was wonderful! Many of my guests were hesitant about trying an onion pie but all of them raved about it! I used an unbaked pie crust since it seemed the amount of time to bake it was quite long and I feared burning a crust that was already baked. I covered the edges of the crust with foil strips. I also omitted the hot sauce. The pie was delicious and looked good too! I'll definitely try this again!

Jun 15, 2008

What a great recipe. I took it to friends to have with their dinner and they kept the leftovers. The taste was fabulous. Must make it again and soon.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 19.6 g
  • 30%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 234 mg
  • 9%

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

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