In this post you’ll learn to make an Old Fashioned Vidalia Onion Pie Recipe.
Have you ever had onion pie?It is so delicious y’all! This old school recipe has been around a while…we’re talking centuries. There are a few variations but this is the simple classic recipe.
An onion pie is basically an onion quiche. It’s creamy in texture and savory. If it is your first time having a bite…you may be surprised at how amazing something consisting of a lot of onion is so darn good.
It doesn’t hurt if you use the famous sweet onion of the South, Vidalia onions, which hail from Georgia. Vidalia onions work perfectly in this recipe and that is why I wait til Vidalia season each year to bake up this cheese and onion pie.
Some of the colonial versions of an onion pie also had apples and potatoes in the pie mix. Today folks may choose to use different types of cheese or what have you.
Lastly, you have the option of using a pie crust or making a crust from saltine cracker crumbs. Both are delicious so you can’t go wrong either way.
Old School Cheese and Onion Pie
This recipe has been handed down to me from generations ago. It is so old that one of the ingredients is scalded milk. They used to scald milk for recipes before the days of pasteurization and such to kill any possible bacteria. We don’t have to bother with that step these days.
I do choose to use raw milk for my family but the way the dairy operation works in a sanitary milking facility make that quite safe today. Still, there is no need to scald the milk that I use.
The recipe for an onion pie is really easy but there is one step that takes a little bit of time….sauteing the onions. You don’t have to stand over them or anything the entire time but they do require stirring every few minutes.
The onions will cook for about 40 minutes until they turn golden, or you can choose to cook them longer until they are richer in a caramel color.
What do you need to make an onion pie?Vidalia onions, a pie shell, butter, Swiss cheese, flour, eggs, milk and a few seasonings.
It’s completely optional but since I have fresh chives in my herb garden, they’re a perfect garnish for this recipe. I also like a few dashes of hot sauce on my slice of onion pie. MMM mmm mmm.
I’ll share everything in the printable recipe card further down along with all of the steps, including the optional cracker crumb crust.
Vidalia and Swiss Cheese Pie
More recipes that you might enjoy: Breakfast BLT , Ham Egg and Cheese Cups, or Broccoli and Cheese Quiche.
If you happen to have leftovers of this onion pie, they can be covered and stored in the refrigerator up to three days. A cut slice warms nicely in the microwave. The taste and quality aren’t compromised in the least.
Let’s make this Old Fashioned Vidalia Onion Pie Recipe!
Yield: 1 Pie
Delicious old fashioned onion and cheese pie, made with sweet Vidalia onions is perfect for brunch or supper.
Prep Time10 minutes
Cook Time1 hour20 minutes
Total Time1 hour30 minutes
Ingredients
Crust
1 Store Bought Pie Crust (optional cracker crumb crust in note section)
Filling
3 c Vidalia Onion, diced (1.5 to 2 onions)
1/4 c Butter
8 oz Swiss Cheese, freshly grated
1 tbs Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
3 Eggs, beaten well
1 c Whole Milk
Instructions
Saute the onions in butter over medium low heat, stirring constantly until golden brown. This will take 40 to 45 minutes.
Preheat oven to 350°F
Use a slotted spoon to drain and remove the cooked onions and transfer them into the pie shell.
Line a baking sheet and place the pie pan on the baking sheet to help with transferring in and out of the oven.
In a mixing bowl, combine the cheese, flour and seasonings together.
In a measuring cup, whisk the eggs together with the milk then pour it into the cheese mixture and stir to combine.
Pour the egg and cheese mixture into the pie shell. Gently move the onions around so the custard filling mixture is well combined.
Bake for 40 minutes, or until golden brown and set.
Notes
Optional Cracker Crumb Crust
Mix 1 cup of Saltine cracker crumbs (or cracker crumbs of choice) with 1/4 c butter and press into a 9" pie pan.
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Feel confident making recipes with both the white and green parts of green onions. As long as they've been properly washed and trimmed to remove any slimy or wilted parts, all of the green onion is edible.
The Vidalia is a type of sweet yellow onion. They're different from other types of yellow onions because of their high sugar content and low sulfur content. Most onions contain about 5 percent sugar, while Vidalias contain a whopping 12 percent.
The best Vidalia onions substitutes are yellow onions, shallots, potato onions, and red onions. You can also use garlic, chives, and scallion. We have this guide for you if you want to learn about each and how to use them in your recipes. So, keep reading and find a match.
How Can You Identify a Vidalia Onion? If you're wondering if an onion at the grocery store is a Vidalia onion, Page says to take a look at the PLU number. The code for Vidalia onions is 4159. Vidalia onions are squatty and flatter in shape than other onions and have golden outer skin.
Vidalias are grown from the seed of a short-day yellow granex onion that was actually discovered in Texas. But it's the low sulfur in Georgia's sandy soil that is said to give the onions grown there a distinctive sweetness. The region's climate is also an integral part of the Vidalia onion's success.
The key to preserving Vidalias is to keep them cool, dry, and separated. When stored properly, our Vidalias can last as long as 1-2 months on the counter, or 3-6 months when placed into refrigerator veggie bin (mentioned below).
It's a matter of terroir, he explains. And the Walla Walla soil and growing conditions give that onion a more complex flavor profile "that tells you that this is an onion," he says. The Vidalia may be milder or sweeter, but to Dean, flavor makes the winner.
Vidalia Onions have developed an international reputation as the “world's sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20 county production area. Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No.
With both onions a lot of the flavor can be attributed to the sulphur found in the soil they are grown in. As for the differences, Walla Walla onions are white and round, where the Vidalia is a yellow flat-ish onion.
Vidalia onions are available for a limited time each year, between April through early September. The pack date is determined by soil and weather conditions during the growing season, which contributes to high-quality Vidalia onions.
U.S. No. 2 consists of onion sets which meet the requirements of U.S. No.1 grade except that they shall be free from serious damage by tops and except for size requirements. The minimum size shall be not less than 5/16 inch in diameter. The maximum size shall be not more than 1-1/8 inches in diameter.
Two medium onions, about the size of an average apple or navel orange, weigh about one pound. When you're faced with onions that range from the size of a shallot to the softball-sized behemoths, stick to the middle ground and go for the medium-sized onions.
The 1015 SuperSweet Onion, named after its recommended planting date of October 15, was introduced by the South Texas onion industry in 1985 after 10 years of research. It is the sweetest, mildest onion anywhere in the world.
The entire thing is edible; the white part packs more of an oniony heat while the green part leans into more of a milder chive flavor. They work well both raw and cooked.
The white end of the scallion is more pungent and benefits from cooking, Moulton and Kimball agreed, whereas the greens, more grassy and peppery in flavor, are best as a garnish. So if the recipe calls for cooking the scallion and doesn't otherwise specify, you can assume it's calling for the white part.
Green onions are high in Vitamin K, which is crucial for growth, development, and maintenance of strong bones. Those deficient on Vitamin K are more prone to Osteoporosis. A single stalk of green onion can provide about 16-22% of the recommended Vitamin K.
It's also less pungent than other onions, and for that reason it's enjoyed raw, in salads, sliced thin on sandwiches, pickled, made into vinaigrette and served as a garnish for roasted meats. But don't underestimate cooking a Vidalia, the onion has more sugar than other varieties and caramelizes well.
Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002
Phone: +813077629322
Job: Real-Estate Executive
Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating
Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.