-
-
My review
Vidalia Onion Pie
3
sweetiepeaz
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 279Original recipe yields 16 servings (2 - 9 inch pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
- 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.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7181 Ratings
-
-
-
-
-
Most helpful positive review
6/29/2008
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 ...
Most helpful critical review
9/20/2012
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 sec...
Most helpful
Most positive
Least positive
Newest
6/29/2008
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 ...
12/26/2006
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!
11/26/2006
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. n...
1/29/2007
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
8/3/2008
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!
10/10/2007
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...
6/15/2008
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.
9/20/2012
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 sec...
10/3/2009
Y-U-M! My favorite thing about this recipe is that I make about 8 at a time, cook them all, and stick them in the freezer. I always have a ready-made dish for any event that requires me to bri...