Go Back

Vidalia Onion Pie

Vidalia onion pie pairs soft, lightly golden onions with sharp cheddar in a creamy egg filling baked in a flaky pie crust. Par-bake the crust first, then bake the pie until its center is set for neat slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 14 minutes
Cooling time 25 minutes
Total Time 1 hour 54 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 286
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling
  • 3 tbsp unsalted butter
  • 2.5 cup Vidalia onions thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 eggs large
  • 0.75 cup sour cream
  • 0.75 cup sharp cheddar cheese shredded
  • 0.25 tsp paprika

Equipment

  • 1 9-inch pie plate
  • 1 large skillet
  • 1 instant-read thermometer

Method
 

Prepare the crust
  1. Heat the oven to 400°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Prick the bottom all over with a fork.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans.
  5. Bake for 15 minutes.
  6. Remove the parchment and weights, then bake for 5 minutes more, until the bottom looks dry.
Cook the filling
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, salt, and pepper; cook for 12 to 15 minutes, stirring often, until very soft and lightly golden.
  3. Remove the skillet from the heat and cool the onions for 10 minutes.
  4. Whisk the eggs and sour cream in a medium bowl until smooth.
  5. Stir in the cheddar and paprika.
  6. Fold in the cooled onions and spread the mixture in the par-baked crust.
Bake and serve
  1. Bake at 350°F for 35 to 45 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  2. Cool the pie for 15 minutes before slicing.

Notes

For the cleanest slices, let the pie cool for the full 15 minutes before cutting. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sour cream and egg filling may change texture. For a gluten-free version, use a gluten-free refrigerated pie crust.