Vidalia Onion Pie



First of all, thanks to Loretta and Katy for the cookbook that this great recipe came from.  While I was recovering from my heel surgery, I received a box from them with several old cookbooks (my favorite pastime) and a beautiful wooden spoon.  I have spent hours reading these books and this is the second recipe I have tried, with many others marked to try!

Greg and I went to the farmers market for the first time this year over the weekend. We came home with fresh juicy peaches, crunchy cucumbers, with no wax coating, baby squash, delicious lettuce and microgreens, and a 10-pound bag of those oh-so-good Vidalia onions.

With all my trips to Vidalia over the past few weeks, going to the orthopedic surgeon’s office and taking 14 puppies to the vet, I have been watching the farmers harvest the onion crop and dying to get my hands on a few. This Vidalia onion pie is excellent topped with the smoked Gouda cheese. It is a perfect side dish for any protein or a simple vegetable plate, which I love this time of year!


Vidalia Onion Pie
  • 2 lb. Vidalia onions, peeled and sliced thin
  • 4 tbsp. unsalted butter
  • 1 c. sour cream
  • Dash Tabasco sauce
  • Pinch salt
  • Pinch black pepper
  • 3 eggs, beaten
  • 1 unbaked pie crust
  • ¾ c. grated smoked Gouda or Swiss cheese
  1. Melt butter in a large skillet. Add onions and cook until soft, and most of the liquid has evaporated. In a bowl combine the sour cream, seasonings, and eggs. Add the onion mixture to the sour cream mixture and stir to combine. Pour into pie crust. Bake at 450° F for 20 minutes. Top with grated cheese and reduce the oven temperature to 325°F and bake for 20 more minutes.
If the cheese starts to brown too much (like mine), cover with foil until the pie is done.


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Vidalia Sweet Onion Casserole

I am lucky enough to live just down the road from a place that is famous for the most delicious sweet onions ever!  Vidalia, Georgia is home of these wonderful Vidalia Onions.  Today I’m sharing a recipe from one of my best friends, Michelle.  This is a delicious and very easy dish that works as a side dish for just about anything…especially steak, chicken, or pork.  I actually made it when we were grilling burgers over the weekend.  If you are cooking for a crowd you should probably double this recipe.


Vidalia Sweet Onion Casserole
Serves: 6
  • 2 lg. Vidalia onions, sliced
  • ¼ c. Butter
  • 1 (8-oz.) pkg. cream cheese, cubed
  • 1 garlic clove, minced
  • ¼ c. Herb Seasoned Bread Crumbs
  • 1½ c. shredded Cheddar cheese
  • Salt & Black Pepper, to taste
  1. Butter a 9-inch pie plate and set aside. Preheat oven to 325 degrees.
  2. Melt butter in a large skillet. Sauté onions in butter until tender, about 10 minutes, over medium heat. Add cubed cream cheese and stir until melted. Add garlic and season with salt and pepper. Add 1 cup Cheddar cheese and stir combine. Pour mixture into pie plate. Sprinkle top with bread crumbs and remaining Cheddar cheese.
  3. Bake, uncovered in preheated oven for 30 to 40 minutes or until golden brown.
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