Onion pie is nothing new. The French have their version: tarte a l’oignon, and the British do too: cheese and onion pie. In the States, it’s been around since the 18th century though back then it usually included apples and potatoes and was finished with a top crust. This version of an onion pie hails from the South and relies on sweet Vidalia onions for a creamy sweet and savory filling.
Vidalia onions come from the town of Vidalia, Georgia and even today they are grown in only twenty counties throughout Georgia. They’re mellow and tasty, so sweet you could almost bite into one raw as if it was an apple. Of course, you might not be able to find them where you are, and if that’s the case there are some other sweet onions that can work well in this recipe such as Walla Wallas or Maui onions.
The flavor of sweet onions is totally different from your classic hot, pungent onion and let us tell you, they make a delectable pie. Those mellow onions baked in a custardy cream and topped with a blanket of melty cheese is good enough to make you lose your words. It’s an easy meal and goes great along with a simple salad and some fresh tomatoes. And, it still tastes great chilled and straight out of the fridge the next day!
Serves 6-8; 45 minutes
- 1 9-inch pie shell, unbaked
- 3 large Vidalia onions, thinly sliced
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup heavy cream
- 3 large eggs, beaten
- 1 cup cheddar or Swiss cheese, grated
- Kosher salt and fresh ground pepper, to taste
- Preheat oven to 375°F.
- In a skillet over medium heat, melt the butter. Add the onions and cook until soft and translucent, but not brown. Set aside.
- In a medium bowl, whisk together eggs, cream, and salt and pepper. Add the cooked onions and stir to combine.
- Pour mixture into unbaked pie shell and top with grated cheese. Bake until center is set and top is golden brown, about 30 minutes.
- Let cool 5 minutes before slicing and serving. Enjoy!
Adapted from Drick's Rambling Cafe.