Sweet Vidalia Onion Pie

Needed something to bring for Thanksgiving Day and made 2 of these for the family. They didn't last long.

I had never heard of the recipe before, but I have a friend who lives in Scranton, PA and commutes into NYC for her publishing job and she overheard 2 Southern ladies on the bus going on and on about the recipe so she asked for a copy and made it the following weekend.



Recipe:


Sweet Vidalia Onion Pie


Makes 2 pies:

2 ready made pie crusts. (Pillsbury is the best, I think)
3 Large Sweet Onions (Vadalia) (thinly sliced)
1 Stick Butter
1 tbsp olive oil
2 cups sour cream
1 cup grated parmesan cheese
1 cup grated sharp cheddar (save some to top the pie with, before baking)
6 slices cooked bacon
6 eggs
4 tbsp of Sherry

Saute onions until soft in melted butter and olive oil. The olive oil keeps the butter from burning. In another bowl, mix the eggs, sour cream, cheese, bacon, sherry. Add the cooked onions.Mix well.

Pour into two ready-made pie crusts and bake at 350 for 50-60 minutes.

YUM!


jjjrfoodie

jjjrfoodie, that's very similar to the bacon and onion quiche my wife makes (mentioned it in the current quiche thread). I need more bacon then and a shot of tabasco but other then that looks like a winner to me!

I was going to say - basically a quiche - and a tasty looking one at that!

That looks fabulous! Cannot wait to try it.

To what point do you sautée the onions?

quote:

Originally posted by WarToad

I was going to say - basically a quiche - and a tasty looking one at that!

I was thinking that, but I dare not insult those living in the South and knowing cooking styles and foodstuffs vary from region to region, I did not want to assume it was something it was not.

Seems as though Paula Deen has a recipe for one as well after a little googling. I guess it's quiche for us up north, and pie for those south of the Mason-Dixon Line.

jjjrfoodie


BTW, I ended up with a slice to take home and put a spoonful of warm Major Gray's Mango Chutney over the top. It was an awesome pairing.

quote:

Originally posted by wheregreggeats.com

To what point do you sautée the onions?

Greg, I saute' them to the point of being soft and clear. Not brown, but soft enough so that when you bite into them or cut them with a fork, they break as opposed to being so toothy they stay in a long strand.

BTW, next time I will substitute pancetta or sausage for the bacon as the moisture in the eggs and other fats tends to make it a bit soggy, which is not great for "mouth feel."

It really is a modified quiche, no doubt about it, but i dare not offend any of our Southerners.

jjjrfoodie

Quiche Real men don't eat quiche! But they’ll eat Sweet Vidalia Onion Pie.

We folks here in Dothan , Alabama make these pies every year during Vidalia onion season ... We just call them Vidalia Pies !

What a great pie idea. Looks, amazing!

Gotta try that one, looks incredible!

This looks like something I have to try. Sounds great!!

quote:

Originally posted by soozycue520

This looks like something I have to try. Sounds great!!

They are. :)

I don't think you can find real Vidalia onions this time of year. But I'll try this soon with another sweet onion type.

Great looking pie...thanks so much for the recipe!