Every May as soon as Vidalia onions come into season, my family is busy making onion pie. The Shriner’s would sell onions from a truck each year, and we would buy a couple of bags. We have shared this recipe by making it for others so many times over the years, and it always results in someone being pleasantly surprised.
I hate to admit it, but I missed out on many years of enjoying this sweet onion sensation because as a kid I was too afraid to try it. A pie made with onions was not something I was open to trying. I was so wrong! This is the best ever when eaten warm from the oven. It is buttery, cheesy and sweet and savory at the same time.
How to make Vidalia Onion Pie
It starts with the buttery crust made from Ritz crackers. Just grind them into small pieces so that it is almost like you are making a graham cracker crust. Mix with melted butter. Form into pie pan.
Sauté onions with butter until soft and drain in colander for 20 minutes. This way the butter will drain off, leaving just the sweet onions as the main ingredient in the pie.
Place the onions into the crust. Mix the eggs and milk and pour over onions.
Add salt and pepper. Top with cheese and bake for about 30 minutes.
Enjoy this dish warm, whether fresh from the oven or reheated as leftovers. Bring onion pie to gatherings and introduce your family or friends to something they may not have tried before.
Vidalia Onion Pie
Ingredients
- 2 cups Ritz crackers crushed
- 4 tbsp butter, melted for crust
- 3 cups Vidalia onion (sweet onion) chopped or sliced
- 4 tbsp butter for onions
- 3 eggs
- ½ cup milk
- 8 ounce sharp cheddar cheese grated
Instructions
- Sauté onions in butter until tender. Drain in colander for 20 minutes.
- Mix crushed Ritz crackers with melted butter.
- Press into pie pan and bake at 350° for 10 minutes.
- Pour onions into pie crust.
- Mix eggs and milk and pour over onions.
- Add salt and pepper and top with cheese.
- Bake at 350° for 30-40 minutes.
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