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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

279.1 calories; 6.3 g protein; 20.5 g carbohydrates; 60.3 mg cholesterol; 233.9 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2008
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! Read More
(58)

Most helpful critical review

Rating: 3 stars
09/20/2012
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. Read More
(7)
89 Ratings
  • 5 star values: 62
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/29/2008
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! Read More
(58)
Rating: 5 stars
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! Read More
(42)
Rating: 5 stars
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. 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. Read More
(39)
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Rating: 5 stars
01/29/2007
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 Read More
(22)
Rating: 5 stars
08/03/2008
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! Read More
(20)
Rating: 5 stars
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 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! Read More
(12)
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Rating: 5 stars
10/07/2009
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 bring something....and everyone LOVES it! Good hot or even cold! Read More
(8)
Rating: 5 stars
06/15/2008
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. Read More
(7)
Rating: 3 stars
09/20/2012
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. Read More
(7)