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!
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.
A Vidalia onion is a type of sweet onion. It has a mild flavor, a uniquely flat shape, and a relatively high sugar content. The soil in Vidalia, Georgia has an unusually low amount of sulfur — that's why this variety is more sweet than sharp. It doesn't have the pungent, intensely acidic flavor of other onions.
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.
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.
Yellow onions are the most popular cooking onions because they add excellent flavor to most stews, soups, and meat dishes. In fact, typically when a cooked recipe calls for onion, yellow onion is a safe way to go. Yellow onions have a yellow-brown papery skin on the outside and a white flesh.
However the flavor profiles of these two are reversed. Whereas Vidalias start on a strong and end on a sweet note in your mouth, Walla Wallas are the opposite. And their harvest periods overlap. So it isn't unusual for consumers to start buying Vidalias in early summer and switch to Walla Wallas by late summer.
The best Vidalia onions substitutes are yellow onions, shallots, potato onions, and red onions. You can also use garlic, chives, and scallion. We have this guide for you if you want to learn about each and how to use them in your recipes. So, keep reading and find a match.
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.
According to the Vidalia Onion Act of 1986, there are only 20 counties in the United States that are allowed to grow Vidalia onions and sell them under the trademarked name. All of them are in Georgia, centered around the small town of Vidalia, GA.
Arguably Georgia's most famous agricultural product, the sweet Vidalia Onion has its roots deep in Tattnall County's soil with more than half the annual crop coming from our county and the nation's largest grower, packer and shipper of sweet onions headquartered in Glennville.
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.
In order for farmers to grow & call sweet onions 'Vidalia', it's required they be grown in this specific region, due to its unique blend of soil & nutrients that help produce their distinctive flavor.
Yes, unlike potatoes, onions won't develop any toxins if they sprout. That green onion core you see right in the middle when you chop them in half is basically the onion starting to turn into a plant. Now, that said, the flavor profile will be altered. Sprouted onions are tougher, stronger tasting and less sweet.
While their color is similar to the yellow onion, white onions have a thinner, more-papery skin. They are also known for their consistently milder flavor, making them a better choice for serving raw.
Walla Wallas are sweet with less bite. The mildness of the Walla Walla sweet onion is not due to sugar, but to low sulfur content, which is half that of an ordinary onion. Less sulfur means less “bite” and no tears.
1015Y Texas Super Sweet Onions are Texas's most famous onions and are also some of the sweetest! It's called the 1015Y in honor of the ideal date to plant the seed (Oct 15th), and Y stands for yellow. Whether you are a novice or beginner, the Texas Super Sweet Onions are the perfect onion to add to your garden.
Some of the best-known sweet onions are Vidalias, named for the specific region in Georgia where they're grown. Technically, Vidalias are all the same cultivar, known as Granex, and you can grow them at home.
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