Best 9 Vidalia Onion Pie Recipes

VIDALIA ONION PIE

Steps:

• 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.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

SWEET VIDALIA ONION PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside.
• Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust.
• In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese.
• Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Prepare pie crust per package directions. Remove from oven and let cool for about 10 minutes. Reduce oven temperature to 375 degrees. Slice the tomatoes and sprinkle with salt and pepper and allow to drain on paper towels for about 30 minutes. Separate egg. Mix yolk with 1/4 cup mayonnaise in a small bowl. Lightly beat the egg white and brush on the pie crust. Sprinkle 1/3 of breadcrumbs on bottom of pie crust. Top with 1/2 of tomato slices and then 1/2 of sliced onions. Drizzle with 1/2 of mayonnaise mixture, 1/2 of thyme and basil, then 1/2 of both cheeses. Use 1/2 of remaining breadcrumbs, and then all of the other layered ingredients in the same order. Top with remaining breadcrumbs, drizzle with olive oil, and finish with grated Parmesan. Bake until bubbly and hot, about 1hour, 15 minutes. Remove from oven and allow to cool for about 30 minutes before slicing. Serve warm or at room temperature.

VIDALIA ONION AND MUSHROOM PIE

Steps:

• Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
• In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
• In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
• Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
• Place the pie plate onto a baking sheet.
• Set oven to 350 degrees (set oven rack to bottom position).
• Bake for about 45 minutes or until done.
• Delicious!

SWEET VIDALIA ONION PIE

Steps:

• 1. Preheat oven to 450 degrees. Saute onions in butter until carmelized (a light browned color). Combine eggs, sour cream, salt, pepper, flour, milk and half of the cheese (add all of the cheese if making two-crust pie); mix thoroughly. Add onions.
• 2. You have different options in the next step: 1) TWO-CRUST PIE: Add all of the cheese in step 1, pour mixture into bottom pie shell. Top with upper crust; brush with melted butter. Top with small half-cut onions starting with outer ring working your way to middle; brush tops with melted butter. Sprinkle with small amount of fresh herbs. 2) 9X13 CASSEROLE: Spray a 9x13 baking dish with cooking spray. Pour onion mixture into dish. Top with remaining cheese-add additional cheese if needed.
• 3. Bake at 450 for 20 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes longer. This applies for pie as well as casserole. Cover edges of pie with aluminum foil during final stages of cooking to prevent excessive browning.

JOHN MICHAEL LERMA'S VIDALIA ONION PIE

Steps:

• CRUST.
• All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
• Drop by drop, add the cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
• Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least one hour.
• Lightly spray a deep 9-inch pie pan or 8-1/2 fluted flan pan with vegetable cooking spray. Roll out dough and place in pie plate. Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.
• FILLING.
• Preheat oven to 450 degrees.
• Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream, and flour. Add to onion mixture. Season with salt and pepper and pour into chilled pie crust. [Cook briefly until thick.] Top with grated cheeses.
• Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for an additional 20 minutes or until center is set.

VIDALIA ONION PIE RECIPE - (4.7/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Roll out 1 pie dough disk and shape it to fit 9- or 10-inch pie pan. 3. Sauté onion in butter and oil over medium heat until soft and somewhat transparent. Add spinach and herbs, and sauté until wilted. Remove from heat. 4. In large bowl, beat 3 eggs, cheese, sour cream, salt, pepper, and cayenne pepper until smooth. 5. Brush crust with egg wash (use remaining 1 egg mixed with 1 tablespoon water), then spoon the sautéed onion and spinach mixture into crust. Pour egg and cheese mixture into crust as well. 6. Bake at 350 degrees for about 30 minutes. Crust should be deep golden brown and filing golden brown and fully set with only a wee jiggle.

VIDALIA ONION PIE

Steps:

• For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
• Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
• Preheat oven to 450 degrees F.
• For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.