Delicious Cheddar Vidalia Onion Pie Recipe

Is Savory Pie Your Weeknight Savior? This Cheddar Vidalia Onion Pie Might Be the Answer!

Are you constantly searching for those go-to recipes that are both incredibly satisfying and surprisingly easy to whip up after a long day? You know, the ones that make your kitchen smell amazing and your family gather around the table with happy anticipation? If you’re nodding along, then it’s time you met the Cheddar Vidalia Onion Pie. This dish isn’t just a pie; it’s a warm hug in edible form. Combining the unparalleled sweetness of Vidalia onions with the sharp tang of cheddar cheese, all nestled in a flaky crust, it’s a testament to how simple ingredients can create truly spectacular flavors. Forget complicated gourmet dishes for a moment; sometimes, comfort food perfection lies in the harmonious blend of humble, quality ingredients, and this pie is a shining example. Get ready to discover your new favorite savory bake!

Ingredients: The Heart of Your Cheddar Vidalia Onion Pie

The magic of this Cheddar Vidalia Onion Pie lies in its straightforward yet impactful ingredient list. Each component plays a crucial role in building the rich, comforting flavor profile.

• For the Crust:
  • 1 (9-inch) unbaked pie crust (store-bought or homemade) – A good quality, buttery crust sets the stage beautifully.
• For the Filling:
  • 4 large Vidalia onions (about 2 lbs), thinly sliced – Their signature sweetness is key! Look for firm, unblemished onions.
  • 2 tablespoons unsalted butter – For that velvety smooth sauté.
  • 1 teaspoon olive oil – Helps prevent the butter from burning.
  • 1/2 teaspoon salt, plus more to taste – Enhances the natural sweetness of the onions.
  • 1/4 teaspoon black pepper, freshly ground – Adds a gentle warmth.
  • 3 large eggs – The binder that creates a luscious custard.
  • 1 cup heavy cream – For richness and a smooth, creamy texture.
  • 1/2 cup milk (whole milk recommended for best results) – Balances the richness of the cream.
  • 1 teaspoon Dijon mustard – Adds a subtle tang and depth.
  • 1/4 teaspoon nutmeg, freshly grated (optional but recommended) – A whisper of warm spice that complements the onions.
  • 8 ounces sharp cheddar cheese, shredded – The star! Sharpness cuts through the sweetness and adds a delightful savory kick.

Timing is Everything: Prep, Cook, and Enjoy

Compared to the average savory pie which can take upwards of 1.5 to 2 hours for prep and cook, this Cheddar Vidalia Onion Pie is relatively quick. The onion prep and sautéing are the most time-consuming parts, but once that’s done, the assembly is a breeze. This makes it a fantastic option for a weeknight dinner or a weekend brunch without consuming your entire day.

Step-by-Step Instructions: Crafting Your Masterpiece

Let’s get cooking! Follow these steps closely to create a truly memorable Cheddar Vidalia Onion Pie.

Step 1: Prepare the Crust

First things first, let’s get that crust ready. If you’re using a store-bought crust, carefully unroll it and gently press it into your 9-inch pie plate. Make sure it fits snugly and comes up the sides. If you’re feeling ambitious and making your own, ensure it’s rolled out to the correct size. For a perfectly crisp bottom, you can blind bake the crust for about 10-12 minutes at 375°F (190°C) until it’s lightly golden. This step is optional but highly recommended to prevent a soggy bottom, especially with a wet filling like this.

Step 2: Sauté the Vidalia Onions to Sweet Perfection

Now for the stars of the show: the Vidalia onions. Thinly slice them – aiming for about 1/8-inch thickness. In a large skillet, melt the butter with the olive oil over medium-low heat. Add the sliced onions, salt, and pepper. The key here is patience. Cook the onions low and slow, stirring occasionally, for about 20-30 minutes. You want them to become incredibly soft, translucent, and beautifully caramelized, releasing their natural sweetness. Don’t rush this process; this caramelization is where so much of the pie’s flavor comes from. If they start to brown too quickly, reduce the heat. Once they’re soft and sweet, remove the skillet from the heat and let the onions cool slightly.

Step 3: Whisk the Creamy Custard Base

While the onions are cooling, let’s prepare the rich custard that will bind everything together. In a medium bowl, whisk together the eggs until they’re well combined. Gradually whisk in the heavy cream and milk until smooth. Add the Dijon mustard and the optional nutmeg, whisking until just incorporated. Don’t overmix. Season with a little more salt and pepper if you desire, remembering that the cheese will add saltiness too.

Step 4: Assemble Your Flavorful Pie

It’s time to bring all these wonderful components together! Spread the slightly cooled, wonderfully sweet sautéed onions evenly over the bottom of your prepared pie crust. Then, sprinkle about half of the shredded sharp cheddar cheese over the onions. This layer of cheese acts as a delicious barrier and infuses every bite. Carefully pour the egg and cream mixture over the onions and cheese. Make sure it fills the crust evenly.

Step 5: Bake to Golden Perfection

Now, take your assembled pie and place it on a baking sheet (this catches any potential drips and makes it easier to handle). Bake in a preheated oven at 375°F (190°C) for about 40-50 minutes. You’ll know it’s ready when the center is just set (it might jiggle very slightly) and the top is golden brown and puffed. The edges of the custard should look firm. If the crust edges are browning too quickly before the center is set, you can loosely tent them with aluminum foil. Once baked, carefully remove the pie from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing. This resting time is crucial; it allows the custard to fully set, ensuring clean slices.

Nutritional Information (Approximate per Serving)

A slice of this decadent pie generally includes:

• Calories: 350-450 kcal
• Protein: 15-20g
• Fat: 25-35g
• Carbohydrates: 15-25g
• Fiber: 2-4g

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Healthier Alternatives and Flavor-Preserving Swaps

Looking to lighten up this delightful pie without sacrificing too much flavor? Here are a few ideas:

• Crust: Opt for a whole wheat pie crust or a reduced-fat pastry. You could also try a crustless version or even a sweet potato crust for added nutrients and fiber.
• Dairy: Substitute half-and-half or whole milk for the heavy cream. Use a reduced-fat milk or even an unsweetened almond milk in place of some of the milk.
• Cheese: Use a reduced-fat sharp cheddar cheese, or mix in a lighter cheese like Monterey Jack.
• Onions: While Vidalias are best for sweetness, you can sauté regular yellow onions with a touch more sugar or a tiny splash of balsamic vinegar during cooking to mimic the sweetness.

Serving Suggestions: Elevate Your Meal

This Cheddar Vidalia Onion Pie is incredibly versatile. It works beautifully as a main course, a side dish, or even a hearty brunch item. Here are some pairing ideas:

• Main Course: Serve with a crisp green salad dressed with a light vinaigrette to balance the richness. A side of roasted asparagus or steamed green beans also complements it well.
• Brunch: Pair with a fruit salad, some crispy bacon, or a light quiche for a delightful brunch spread.
• Appetizer: Serve smaller, individual portions or cut into small squares for a more elegant appetizer at gatherings.

Common Mistakes to Avoid

To ensure your Cheddar Vidalia Onion Pie turns out perfectly every time, steer clear of these common pitfalls:

• Rushing the Onions: Not caramelizing the onions properly will result in a less sweet and less flavorful pie. Patience is key!
• Over-beating the Custard: Over-mixing can incorporate too much air, leading to a souffle-like texture that might collapse.
• Not Blind Baking the Crust: If you have issues with soggy bottoms, blind baking is your best friend.
• Over-baking: Baking too long can lead to a dry, rubbery filling. Watch for the center to be just set!
• Slicing Too Soon: Letting the pie rest allows it to firm up properly, making for cleaner, more presentable slices.

Storing Your Delicious Pie

Once this amazing pie has cooled completely, it can be stored in the refrigerator. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It will stay fresh in the fridge for 2-3 days. To reheat, place a slice in a moderate oven (around 300°F / 150°C) for about 10-15 minutes until warmed through, or gently reheat in the microwave.

Frequently Asked Questions

Delicious Cheddar Vidalia Onion Pie Recipe

Print Recipe

Cheddar Vidalia Onion Pie is a delightful dish that perfectly embodies comfort food.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 2 tablespoonsunsalted butter
• 3 cupsVidalia onions, thinly sliced
• 1 teaspoonsalt
• 1/2 teaspoonground black pepper
• 1/2 teaspoongarlic powder
• 1/2 teaspoondried thyme
• 1 cupshredded sharp cheddar cheese
• 1 cupsour cream
• 3large eggs
• 1 cupcrushed Ritz crackers (about2sleeves)
• 1/4 cupgrated Parmesan cheese

Instructions

1. Begin by melting the unsalted butter in a large skillet over medium heat. Once the butter has melted, add the thinly sliced Vidalia onions and sprinkle them with salt. The salt will help draw out the moisture from the onions, which enhances the caramelization process. Stir occasionally, allowing the onions to slowly soften and transform into a beautiful golden brown color. This process usually takes around 15 to 20 minutes. As the onions cook, their natural sugars will caramelize, resulting in a rich, sweet flavor that will form the heart of your pie. When done, remove them from heat and let them cool down slightly so they don’t cook the eggs when added.
2. In a separate large mixing bowl, combine the cooled caramelized onions with the ground black pepper, garlic powder, dried thyme, shredded sharp cheddar cheese, sour cream, and eggs. It’s essential to mix these ingredients well until they are fully incorporated. The sour cream will add creaminess and balance to the sharp flavor of the cheddar. Beat the eggs well before adding them to ensure a smooth filling. This mixture should be rich, creamy, and bursting with flavor.
3. In another bowl, combine the crushed Ritz crackers with the grated Parmesan cheese. Press half of this mixture into the greased pie dish to create a base crust that will provide both texture and flavor. Once the crust is in place, carefully pour the onion and cheese mixture over the cracker base, using a spatula to smooth it evenly. To finish, sprinkle the remaining cracker and Parmesan mixture over the top to create a crispy layer that will brown beautifully in the oven. Bake everything in the preheated oven for about 30 to 35 minutes until the top is golden and the filling is set. Allow the pie to cool for about 10 minutes before slicing and serving.

Notes

Using fresh Vidalia onions is key to achieving that unique sweetness.

Nutrition

• Calories: 290 kcal
• Protein: 9 g