Love & Best Dishes: Vidalia Onion Pie Recipe

Ingredients

• 3 tablespoons Unsalted Butter (cut into small pieces)
• 3 cups Vidalia Onions (thinly sliced or diced)
• 3 tablespoons All-Purpose Flour (sifted)
• 2 Large Eggs (room temperature)
• 1.5 cups Sour Cream (full‑fat for richness)
• 1 cup Whole Milk (room temperature)
• 0.5 teaspoon Kosher Salt
• 1 pinch Black Pepper (optional, for a little heat)
• 2 strips Bacon Strips (cooked crisp and crumbled, for garnish)
• 1 Frozen Pie Crust (9‑inch, thawed slightly for easier handling)

Instructions

1. Prepare the onions

   Peel the Vidalia onions, quarter them, then slice very thinly (or dice for easier mixing).

   Time: PT5M

2. Sauté the onions

   Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn a light golden brown, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Make the custard filling

   In a mixing bowl, whisk together the flour and eggs until smooth. Add the sour cream, milk, salt, and pepper, whisking until a uniform custard forms.

   Time: PT5M

4. Preheat the oven

   Set the oven to 325°F (163°C) and allow it to preheat while you finish assembling the pie.

   Time: PT5M

   Temperature: 325°F

5. Assemble the pie

   Place the thawed frozen pie crust into a 9‑inch pie dish. Evenly spread the sautéed onions over the crust, then gently ladle the custard mixture over the onions. Sprinkle the crumbled bacon on top.

   Time: PT5M

6. Bake the pie

   Bake in the preheated oven at 325°F for 30 minutes, or until the custard is set and the crust is golden.

   Time: PT30M

   Temperature: 325°F

7. Cool and serve

   Remove the pie from the oven and let it rest on a cooling rack for 10 minutes before slicing. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

230

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g