My Sweet Vidalia Onion Pie is a highlight of Vidalia season (April through August.) It’s so easy to throw together and it keeps well in the fridge. We love it with a salad on the side and a glass of wine, it’s effortlessly elegant!
Have you tasted a Vidalia onion? Have you had Vidalia onion pie? If the answer is no, scroll on, dear reader 🙂
- My favorite onion is this sweet variety only grown in certain parts of Georgia where the soil so low in sulfur it produces an extra mild and sweet onion. Vidalia onions are famous for being so sweet you can eat them like an apple!
- First discovered in the 1930s, Vidalia onions are becoming more popular and more available than ever. Look for them next to the regular onions in your supermarket. You can also order them online, just search Vidalia onions on google.
- My pie, which is based on a classic Southern dish, highlights these sweet onions like nothing else…they’re piled high inside a crust and baked up in a cheesy custard filling. So good.
Shopping list for Vidalia onion pie
- Vidalia onion ~ you’ll need one medium to large onion (but I never buy just one Vidalia, I stock up on these gems!) If you can’t find Vidalia onions, use another sweet variety like Washington State Walla Wallas, Hawaiian Maui, or a generic sweet onion.
- a frozen pie crust ~ choose your favorite deep dish style.
- whole milk or a mixture of milk and cream
- shredded sharp cheddar cheese ~ I prefer a sharp cheese, but something like a jalapeño jack would work well, too. Note: if you’re looking for a ‘zippy’ flavor, be sure to use an extra sharp cheese.
- onion salt
- black pepper
Choose a good quality store bought frozen deep dish crust for this onion pie recipe
I love to use good quality frozen pie crusts when I make simple quiches and savory pies because they save so much effort and time. I often transfer the frozen crust out of its tin and into one of my own pie plates, not to fool anybody, but because it looks so much nicer.
You could also do a crumb crust for this pie, made with Ritz crackers: mix 1 1/2 cups Ritz crumbs with 4 tablespoons melted butter and pat it into your pie plate. Some like to pre bake the crust for a few minutes to set it. Be aware that this crust will be crumbly and not as structured (more of a free form experience,) but just as delicious.
Keep your pie crust from sticking
- If you are transferring a store bought frozen crust from its tin into your own pie plate, butter your plate first, it will prevent it from sticking and allow you to lift out slices with ease.
- This trick works with homemade pie crusts as well.
To freeze your onion pie
Let your pie cool completely, then wrap it carefully in foil. Wrap it again in plastic or, if I have them around, I’ll slide it into a jumbo zip lock freezer bag.
Let it thaw in the refrigerator overnight.
How to store Vidalia onions
- Vidalia onions are unique in that you can store them in the crisper drawer of your refrigerator (don’t try this with regular onions.) Wrap them in plastic first, and they’ll keep for several months or more.
- You can freeze Vidalias, too. I like to peel and thinly slice them, then I lay them flat on a cookie sheet, and put in the freezer until frozen solid, about an hour. Then I’ll transfer to heavy duty freezer bags. They’ll last up to a year, so this way you can make my hot Vidalia Onion Dip for the holidays!
This savory onion pie is a staple in our house during Vidalia season.
It’s easy to make and always comes out perfectly. If you love a good quiche, then definitely try it. And don’t be afraid of the heavy onion presence…Vidalias and other sweet onions are super mild, they don’t contain the same level of bothersome sulfur compounds that other onions do, and won’t cause the same gastric issues in people sensitive to onions.
More Vidalia onion recipes to explore on the blog ~
- Quick Pickled Vidalia Onions
- Creamy Vidalia Onion Dip
- Sweet Vidalia Onion Slaw
- Vidalia Onion Strings
- Vidalia Onion and Ham Quiche
Vidalia Onion Pie
- 1 deep dish frozen pie crust, do not thaw
- 1 medium Vidalia onion (substitute another sweet onion variety)
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup cream (omit the cream and use more milk if you prefer)
- 1 tsp onion salt
- 1/2 tsp fresh cracked black pepper
- 1 cup shredded sharp cheddar cheese, preferably white. I heap my measuring cup with the cheese.
- 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 😉