Vidalia Onion Pie

Vidalia Onion Pie

61
sweetiepeaz 1

"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

1 h 20 m servings 279 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Footnotes

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

Reviews

61
  1. 71 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 sec...

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 ...

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!

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. n...

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

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!

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...

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.

Made a variation of this as a light meal, and everyone luved it. Included optional sweet peppers and ground beef. Cooked onions and sweet peppers using half the butter specified in recipe and a ...

This was excellent! I even froze one of them after baking and reheated, and it was just as good. A lovely onion quiche-type dish. Thanks for sharing!