🧅VIDALIA ONION PIE 🥧 A sweet & savory pie, easy to make!

Ingredients

• 2.5 cups Ritz Crackers (crushed into fine crumbs)
• 0.33 cup Unsalted Butter (melted for crust)
• 2.5 cups Vidalia Onions (thinly sliced)
• 2 tablespoons Unsalted Butter (for sautéing onions)
• 2 units Large Eggs (room temperature)
• 0.75 cup Whole Milk (for filling)
• 0.75 cup Cheddar Cheese (grated)
• 0.5 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (ground)
• 1 tablespoon Dried Parsley (for garnish, optional)
• dash Hot Sauce (optional, omitted in video)

Instructions

1. Prepare the Cracker Crust

   Combine 2½ cups crushed Ritz crackers with 1/3 cup melted butter in a bowl, mix until evenly moistened, then press firmly into a 9½‑inch pie plate, covering the bottom and about ½‑inch up the sides.

   Time: PT10M

2. Slice the Vidalia Onions

   Thinly slice 2½ cups Vidalia onions using a mandolin or a sharp knife; aim for uniform thin slices for even cooking.

   Time: PT5M

3. Sauté the Onions

   Melt 2 tbsp butter in a skillet over medium‑low heat, add the sliced onions, and cook, stirring occasionally, for about 10 minutes until they are soft but not caramelized.

   Time: PT10M

4. Make the Filling

   In a mixing bowl whisk together 2 eggs, ¾ cup whole milk, ½ tsp salt, and ¼ tsp black pepper until smooth.

   Time: PT5M

5. Assemble the Pie

   Evenly spread the softened onions over the prepared crust, pour the egg‑milk mixture over the onions, sprinkle ¾ cup grated cheddar cheese on top, and garnish with dried parsley if desired.

   Time: PT5M

6. Bake

   Place the pie on the middle rack of a pre‑heated 350°F oven and bake for 40 minutes, or until the top is golden and the center is set.

   Time: PT40M

   Temperature: 350°F

7. Cool and Serve

   Remove the pie from the oven and let it rest for 10 minutes before slicing and serving warm.

   Time: PT10M

Nutrition Facts

Calories

240

Protein

12g

Carbohydrates

30g

Fat

14g

Fiber

2g