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Vidalia Onion Pie

A delightful and savory dish celebrating the sweet flavors of Vidalia onions, perfect as a side or main course.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie crust and filling
  • 1 9-inch unbaked pie crust
  • 3 large Vidalia onions, thinly sliced (about 5–6 cups) These onions are sweet and mild.
  • 2 tbsp unsalted butter For cooking onions.
  • 2 large eggs
  • 1 cup mayonnaise
  • 1.5 cups shredded sharp cheddar cheese
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp chopped fresh thyme (optional)
  • 1 tbsp chopped fresh parsley (for garnish, optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Fit the pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while preparing the filling.
  3. Melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 12–15 minutes until softened and lightly golden. Remove from heat and let cool slightly.
Mixing
  1. In a large bowl, whisk together the eggs, mayonnaise, garlic powder, onion powder, salt, black pepper, and thyme (if using).
  2. Stir in the cheddar and Parmesan cheeses until evenly combined.
  3. Fold the cooked onions into the cheese mixture.
Baking
  1. Spoon the filling into the prepared pie crust and spread evenly.
  2. Bake for 35–40 minutes, or until the filling is set and the top is golden brown.
  3. Let the pie rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Serve warm or at room temperature. Pairs well with a simple salad. Store leftovers covered in the refrigerator for up to 3 days. Reheat at 350°F until warmed through.