Vidalia Onion Pie

Six large Vidalia onions cooked low and slow in a full stick of butter until completely soft and translucent. That’s the soul of this Southern onion pie. When Vidalias cook down for 15 minutes in butter, their natural sugars concentrate into something almost caramel-like.

The onions get mixed with beaten eggs, a generous cup of sour cream, Parmesan cheese, hot sauce, and salt and pepper, then poured into two pre-baked pie shells. Grated cheese on top browns in the oven while the custard sets underneath.

The two-temperature bake (high first, then lower) sets the top quickly so it browns without the custard overcooking and turning watery.

Kitchen Tips

• Use real Vidalia onions if you can find them. Their sweetness is noticeably different from standard yellow onions, and that sweetness is what makes the pie special.
• Cook the onions until they’re completely soft and translucent, not just wilted. Undercooked onions release moisture during baking and make the filling watery.
• Pre-bake the pie shells fully. The custard filling is wet, and a par-baked or raw crust will turn soggy.
• Let the pies cool 10-15 minutes before cutting. The custard needs time to firm up or it runs.

Variations

• Add crumbled cooked bacon to the filling for a smoky, salty contrast.
• Use Gruyere instead of Parmesan for a more French onion soup-inspired flavor.
• Make it crustless by pouring the mixture into a buttered baking dish for a lower-carb version.