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!
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.
The key to preserving Vidalias is to keep them cool, dry, and separated. When stored properly, our Vidalias can last as long as 1-2 months on the counter, or 3-6 months when placed into refrigerator veggie bin (mentioned below).
Vidalia Onions: Vidalia onions are a specific type of sweet onion grown in the Vidalia region of Georgia, USA. These onions are known for their exceptionally sweet and mild flavor, attributed to the low sulfur content in the soil and unique growing conditions of the Vidalia area.
Store at room temperature in airtight containers. Chopped and frozen. Chop onions evenly, spread on a cookie sheet, then place in freezer. Once completely frozen, remove and seal in freezer safe containers or bags.
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.
Popular sweet onions include Vidalias, Walla Wallas and Mauis. “These well-known varieties have a pale yellow skin. The inside may look white but they are yellow,” says Reddin, who fields questions about onions as The Onionista.
For this reason, he says it's best to store onions in a cool, dry place like a cellar, pantry, or even a garage. While they can be stored whole in the fridge, Yee notes that this causes the onion to convert starch to sugar, and can result in soft or soggy onions.
Vidalia onions are grown over a long season. Growers begin growing transplants in the fall and aren't finished with the crop until late spring the following year. If you didn't start your seed last fall, don't worry.
The best way to preserve Vidalia onions and other sweet onions: Store them in a place that's cool and dry and keep the onions separated. You can store your Vidalias in the refrigerator, wrapping each in a paper towel. Treated that way, they can last up to a year.
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.
Onions are Texas' leading vegetable crop. The state produces mostly sweet yellow varieties. The sweet onion was adopted as Texas' official state onion in 1997. The Walla Walla sweet onion is named for Walla Walla County, Washington, where it is grown.
Store at room temperature in airtight containers. To freeze sweet onions, chop and place on a cookie sheet in the freezer. Once frozen, place the chopped onions in freezer containers or bags. To freeze whole sweet onions, peel, wash and core them, then place them in a freezer bag.
The texture of a fresh onion will naturally break down during the freezing process, so you won't want to enjoy thawed onions raw. But, they will be delicious sauteed, caramelized, grilled or roasted.
Not only do onions freeze exceptionally well, it truly is as easy as chopping them up and chucking them in the freezer. There is no need to cook them first, unless, of course, you'd like to be able to quickly add the depth of flavor that caramelized onions provide to a dish.
Vidalia onions a called that because they come from Vidalia, Georgia. Because the soil there is low in sulfur, the onions are classified as sweet onions. The other onion PLU4166, could be Vidalia, or Maui, Texas sweet, or Walla Walla. All three, come from areas where the sulfur in the soil is low.
Sweet onions, like Maui and Vidalia, are technically white onions - but they have a much higher sugar content, and a lower sulphur content, so they don't have that sharp bite to them. They often have a limited season, from spring to summer, so it's always great to pick up a few when they're available.
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.
Can you substitute a sweet onion, such as a Vidalia, for a regular yellow onion in a recipe? You can, but you'll probably need to cook the onions slightly longer because sweet varieties (such as Vidalias, Walla Wallas, and Texas Spring Sweet) have a naturally higher water content.
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