In this post you’ll learn to make an Old Fashioned Vidalia Onion Pie Recipe.
Have you ever had onion pie?It is so delicious y’all! This old school recipe has been around a while…we’re talking centuries. There are a few variations but this is the simple classic recipe.
An onion pie is basically an onion quiche. It’s creamy in texture and savory. If it is your first time having a bite…you may be surprised at how amazing something consisting of a lot of onion is so darn good.
It doesn’t hurt if you use the famous sweet onion of the South, Vidalia onions, which hail from Georgia. Vidalia onions work perfectly in this recipe and that is why I wait til Vidalia season each year to bake up this cheese and onion pie.
Some of the colonial versions of an onion pie also had apples and potatoes in the pie mix. Today folks may choose to use different types of cheese or what have you.
Lastly, you have the option of using a pie crust or making a crust from saltine cracker crumbs. Both are delicious so you can’t go wrong either way.
Old School Cheese and Onion Pie
This recipe has been handed down to me from generations ago. It is so old that one of the ingredients is scalded milk. They used to scald milk for recipes before the days of pasteurization and such to kill any possible bacteria. We don’t have to bother with that step these days.
I do choose to use raw milk for my family but the way the dairy operation works in a sanitary milking facility make that quite safe today. Still, there is no need to scald the milk that I use.
The recipe for an onion pie is really easy but there is one step that takes a little bit of time….sauteing the onions. You don’t have to stand over them or anything the entire time but they do require stirring every few minutes.
The onions will cook for about 40 minutes until they turn golden, or you can choose to cook them longer until they are richer in a caramel color.
What do you need to make an onion pie?Vidalia onions, a pie shell, butter, Swiss cheese, flour, eggs, milk and a few seasonings.
It’s completely optional but since I have fresh chives in my herb garden, they’re a perfect garnish for this recipe. I also like a few dashes of hot sauce on my slice of onion pie. MMM mmm mmm.
I’ll share everything in the printable recipe card further down along with all of the steps, including the optional cracker crumb crust.
Vidalia and Swiss Cheese Pie
More recipes that you might enjoy: Breakfast BLT , Ham Egg and Cheese Cups, or Broccoli and Cheese Quiche.
If you happen to have leftovers of this onion pie, they can be covered and stored in the refrigerator up to three days. A cut slice warms nicely in the microwave. The taste and quality aren’t compromised in the least.
Let’s make this Old Fashioned Vidalia Onion Pie Recipe!
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
According to Rodrigo Velásquez, produce category manager at Imperfect Foods, "all Vidalias are sweet onions, but not all sweet onions are Vidalias." He says the key difference is in the flavor: "What sets them apart is their sweetness and sulfur levels—[Vidalias] have the highest sugars and lowest sulfur levels of all ...
And the Walla Walla soil and growing conditions give that onion a more complex flavor profile "that tells you that this is an onion," he says. The Vidalia may be milder or sweeter, but to Dean, flavor makes the winner. Ultimately, it may be availability that dictates which onion you buy.
In fact, the green tops of onions are often used as a flavorful garnish or added to salads, soups, and other dishes for added flavor and nutrition. However, it's important to note that the green parts of onions can sometimes have a bitter taste, so you may want to taste them before adding them to your dish.
If you can't get your hands on Vidalia onions, you can use any type of sweet onion instead. For instance, Walla Walla and Maui are both perfectly acceptable alternatives.
Some of the world's sweetest onions (like Pittman & Davis's Sweet Georgia Onions) are grown in Georgia. Their sweetness is due to the low amount of sulfur in the soil in which they're grown.
Peel, wash, and core jumbo Vidalias. Once frozen, the Vidalias can be removed like ice cubes. Whole frozen Vidalias can be baked, but note that freezing changes the onion's texture, so frozen onions should be used for cooking only.
Vidalia Onions have developed an international reputation as the “world's sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20 county production area. Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No.
The Vidalia Onion is certainly unique in all the world. The sugar content of this onion is comparable to that of an apple, or a bottle of cola. It's a mild, succulent onion that is delicious raw on hamburgers, sliced alongside your steak, in a garden salad, or just eaten raw.
Vidalias are grown from the seed of a short-day yellow granex onion that was actually discovered in Texas. But it's the low sulfur in Georgia's sandy soil that is said to give the onions grown there a distinctive sweetness. The region's climate is also an integral part of the Vidalia onion's success.
Vidalia sweet onion seeds, just before they're planted. These seeds can be planted anywhere, but to grow a Vidalia sweet onion, they must be planted within the 20-county growing region in Southeast Georgia. Vidalia onion seeds are dropped by specialized planting equipment into the prepared soil.
Onion growers that grow the exact species but not in the designated production area cannot, by law, associate their onion product with the Vidalia brand. According to the Vidalia Onion Committee (VOC, 2006), Vidalia onions are produced in 13 Georgia counties and portions of seven others.
Vidalia onions are available for a limited time each year, between April through early September. The pack date is determined by soil and weather conditions during the growing season, which contributes to high-quality Vidalia onions.
Vidalia onion season typically runs from the middle of April through early September. You can count on onion availability in early spring; how long they'll be in the stores is totally dependent on each year's crop. With fewer onions harvested, you may have trouble finding them in the stores come August.
Vidalia Onions have developed an international reputation as the “world's sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20 county production area. Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No.
Vidalias are grown from the seed of a short-day yellow granex onion that was actually discovered in Texas. But it's the low sulfur in Georgia's sandy soil that is said to give the onions grown there a distinctive sweetness. The region's climate is also an integral part of the Vidalia onion's success.
Of all the sweet onions Texas 1015 onions are often considered the best on the market. It took 10 years of extensive research and countless testing done by Dr. Leonard Pike, a horticulture professor at Texas A&M University, Texas, and a million dollars to develop these mild-flavored and sweet tasting 1015 onions.
The Vidalia stands out for having an oblong shape, where most onions are round. It's also less pungent than other onions, and for that reason it's enjoyed raw, in salads, sliced thin on sandwiches, pickled, made into vinaigrette and served as a garnish for roasted meats.
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