Vidalia Onion Pie Supreme
A savory Vidalia onion pie with creamy sour cream filling and crispy bacon topping, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Saute sliced Vidalia onions in melted margarine until slightly browned; spoon into baked pie shell.
- Add milk and 1 1/4 cups of sour cream to the onions in the pie shell.
- Blend flour and salt with the remaining 1/2 cup sour cream to create the filling.
- Pour the sour cream mixture over the onions in the pie shell.
- Bake the pie at 350°F (175°C) for about 30 minutes or until set and golden.
- Crisply fry bacon slices, then crumble or cut into pieces.
- Garnish the baked pie with fried bacon slices before serving.
Tips & Substitutions
For a richer flavor, consider adding a sprinkle of freshly grated nutmeg or cayenne pepper to the filling. If you're short on time, pre-cooked bacon can be used instead of frying it yourself. You can also substitute regular onions for Vidalia onions, but the sweetness will be less pronounced. For a gluten-free option, use a gluten-free all-purpose flour in the filling.
Serving Suggestions
This pie pairs beautifully with a simple green salad or roasted vegetables for a complete meal. Consider serving it as a brunch dish alongside options like Crock-Pot Baked Ham or fresh fruit for added variety. A glass of white wine can also complement the flavors nicely, enhancing your dining experience.
Storage & Reheating
Leftover Vidalia Onion Pie can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. Alternatively, individual slices can be microwaved for a quick reheating option, but be mindful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Vidalia Onion Pie Supreme contains roughly 506 calories, with 13g protein, 79g carbohydrates, and 15g fat. It is an excellent source of protein (26% of the Daily Value) and iron (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 681mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it and refrigerate before baking. When ready to serve, simply bake as directed, adding a few extra minutes if starting from cold.
What can I use instead of sour cream?
If you don’t have sour cream, Greek yogurt or cottage cheese can serve as suitable substitutes, providing a similar creamy texture. Just ensure to blend well before adding to the filling.
Is it possible to freeze Vidalia Onion Pie?
Yes, you can freeze the unbaked pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, cook from frozen, extending the baking time by about 10-15 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).