Vidalia Onion Pie

Here’s another just in time for Thanksgiving, especially if you can find sweet onions of any kind. It comes courtesy of a dear friend in San Francisco who shared it on his Facebook food sharing site, Julia Child 101. It’s amazing!!! Vidalia Onion Pie will be a hit on your table.

Don’t let the title fool you, feel free to use any sweet onion that you can find. Living in CA we only get Vidalia onions certain times of the year. Most of the time we can count on a few other sweet varieties such as Maui Sweets that work just as well. What you want is an onion with a lot of sugar content because you are going to caramelize them for that pie. Think French onion soup, sort of. I’ll get to how you can customize it for that flavor profile … VERY easy.

The base recipe is below. To make it more like a French onion soup pie, add in 1/4 – 1/2 cup of dry sherry — I use Cutty Sark in the burlap bag, the same as I use in my French onion soup. You also need a teaspoon or two of dried thyme leaves. That’s it. You could also make it even more like French onion soup by substituting Gruyere cheese for the Parmesan. Yep, I’ll be doing that next time. 🙂

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Vidalia Onion Pie
Author: 
Recipe type: Entree
Cuisine: French
Serves: 16
 
Ingredients
  • 6 Vidalia onions, or sweet onions of some kind, thinly sliced
  • 4 eggs, beaten
  • 1 cup sour cream
  • ½ cup unsalted butter
  • ¾ cup grated Parmesan cheese, divided
  • 1-2 tbsp hot sauce
  • Salt and pepper to taste
  • 2 - 9" pie shells, pre-baked before filling
Instructions
  1. Preheat oven to 350º F.
  2. Prick the pie crusts evenly with fork tines, you should do this a lot to keep the pie crust from rising when it bakes. Be sure to do the sides also. Bake pie for 8-10 minutes or until light golden brown.
  3. Remove crusts from oven and turn heat up to 375º F.
  4. In a large skillet over medium-high heat cook onion in the butter until they just start caramelize and turn golden brown. Remove from heat and transfer to a bowl to completely cool.
  5. In a large bowl, mix eggs, sour cream, ¼ cup Parmesan cheese, hot sauce, and salt and pepper. Once onions have cooled, add to this mixture and combine well.
  6. Divide onions and liquid between the two pies evenly. Sprinkle remaining Parmesan cheese over the top of each pie, should be ¼ cup for each.
  7. Bake in preheated oven for 20 minutes.
  8. Lower temperature to 350º F and bake for another 30-40 minutes, or until light browned on top.
  9. Let cool for 5-10 minutes before slicing.

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