Vidalia Onion Pie(From My Sister Filomena)
A savory onion pie featuring sweet Vidalia onions, buttery richness, and a cheesy topping, perfect for brunch or a comforting dinner for onion lovers.
Ingredients
Instructions
- Slice the Vidalia onions thinly.
- Saute the onions in butter until tender.
- Scrape the cooked onions into a bowl.
- Combine the beaten eggs and sour cream; mix lightly.
- Add the egg mixture to the onions and butter, mixing well.
- Season with salt, pepper, and a dash of Tabasco sauce.
- Pour the mixture into the unbaked pie shell.
- Sprinkle grated Parmesan cheese on top.
- Bake at 450°F for 20 minutes.
- Reduce the oven temperature to 325°F and bake for an additional 20 minutes until golden and set.
- Serve hot or warm, enjoying the delicious flavors.
Tips & Substitutions
For a sweeter flavor, consider adding a teaspoon of sugar to the onions while sautéing. If you don't have Vidalia onions, any sweet onion variety will work, but adjust the cooking time as needed. You can also use Greek yogurt as a substitute for sour cream for a tangy twist. If you prefer a crispier crust, pre-bake the pie shell for 5-7 minutes before adding the filling.
Serving Suggestions
Serve the Vidalia Onion Pie with a light green salad or alongside Idaho Oven Fries for a satisfying meal. It pairs beautifully with a dollop of sour cream or a sprinkle of fresh herbs for added freshness. Enjoy it warm or at room temperature, making it a versatile option for gatherings or family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15 minutes, or until warmed through. This dish can also be enjoyed cold, making it perfect for lunchboxes or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Vidalia Onion Pie(From My Sister Filomena) contains roughly 412 calories, with 7g protein, 48g carbohydrates, and 22g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 772mg per serving (34% 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 filling a day in advance and store it in the refrigerator. Just assemble it in the crust right before baking. This allows the flavors to meld beautifully, enhancing the overall taste.
Is it possible to freeze the Vidalia Onion Pie?
Yes, you can freeze the pie before baking. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This makes for a convenient meal option on busy days.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese, you can substitute with Pecorino Romano for a sharper flavor or even use a blend of mozzarella and cheddar for a creamier texture. Both options will complement the onion filling nicely.
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).