In this post you’ll learn to make an Old Fashioned Vidalia Onion Pie Recipe.
Have you ever had onion pie?It is so delicious y’all! This old school recipe has been around a while…we’re talking centuries. There are a few variations but this is the simple classic recipe.
An onion pie is basically an onion quiche. It’s creamy in texture and savory. If it is your first time having a bite…you may be surprised at how amazing something consisting of a lot of onion is so darn good.
It doesn’t hurt if you use the famous sweet onion of the South, Vidalia onions, which hail from Georgia. Vidalia onions work perfectly in this recipe and that is why I wait til Vidalia season each year to bake up this cheese and onion pie.
Some of the colonial versions of an onion pie also had apples and potatoes in the pie mix. Today folks may choose to use different types of cheese or what have you.
Lastly, you have the option of using a pie crust or making a crust from saltine cracker crumbs. Both are delicious so you can’t go wrong either way.
Old School Cheese and Onion Pie
This recipe has been handed down to me from generations ago. It is so old that one of the ingredients is scalded milk. They used to scald milk for recipes before the days of pasteurization and such to kill any possible bacteria. We don’t have to bother with that step these days.
I do choose to use raw milk for my family but the way the dairy operation works in a sanitary milking facility make that quite safe today. Still, there is no need to scald the milk that I use.
The recipe for an onion pie is really easy but there is one step that takes a little bit of time….sauteing the onions. You don’t have to stand over them or anything the entire time but they do require stirring every few minutes.
The onions will cook for about 40 minutes until they turn golden, or you can choose to cook them longer until they are richer in a caramel color.
What do you need to make an onion pie?Vidalia onions, a pie shell, butter, Swiss cheese, flour, eggs, milk and a few seasonings.
It’s completely optional but since I have fresh chives in my herb garden, they’re a perfect garnish for this recipe. I also like a few dashes of hot sauce on my slice of onion pie. MMM mmm mmm.
I’ll share everything in the printable recipe card further down along with all of the steps, including the optional cracker crumb crust.
Vidalia and Swiss Cheese Pie
More recipes that you might enjoy: Breakfast BLT , Ham Egg and Cheese Cups, or Broccoli and Cheese Quiche.
If you happen to have leftovers of this onion pie, they can be covered and stored in the refrigerator up to three days. A cut slice warms nicely in the microwave. The taste and quality aren’t compromised in the least.
Let’s make this Old Fashioned Vidalia Onion Pie Recipe!
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
The Vidalia is a type of sweet yellow onion. They're different from other types of yellow onions because of their high sugar content and low sulfur content. Most onions contain about 5 percent sugar, while Vidalias contain a whopping 12 percent.
If you find an onion with the long greens still attached (mostly in spring), don't throw those greens away! They have a lovely mild onion flavor and you can use them just as you would use a scallion. Chop them up and mix them with Neufchâtel cream cheese to spread on a cracker or add them to fresh salsa.
There are many other types of sweet onions available, including Walla-Walla (after the city in Washington State) and Texas Sweets, and these can easily be used in any recipe calling for Vidalia Onions.
How Can You Identify a Vidalia Onion? If you're wondering if an onion at the grocery store is a Vidalia onion, Page says to take a look at the PLU number. The code for Vidalia onions is 4159. Vidalia onions are squatty and flatter in shape than other onions and have golden outer skin.
It's a matter of terroir, he explains. And the Walla Walla soil and growing conditions give that onion a more complex flavor profile "that tells you that this is an onion," he says. The Vidalia may be milder or sweeter, but to Dean, flavor makes the winner.
Peel, wash, and core jumbo Vidalias. Once frozen, the Vidalias can be removed like ice cubes. Whole frozen Vidalias can be baked, but note that freezing changes the onion's texture, so frozen onions should be used for cooking only.
The Vidalia Onion is certainly unique in all the world. The sugar content of this onion is comparable to that of an apple, or a bottle of cola. It's a mild, succulent onion that is delicious raw on hamburgers, sliced alongside your steak, in a garden salad, or just eaten raw.
Vidalias are grown from the seed of a short-day yellow granex onion that was actually discovered in Texas. But it's the low sulfur in Georgia's sandy soil that is said to give the onions grown there a distinctive sweetness. The region's climate is also an integral part of the Vidalia onion's success.
Because it is not as pungent in flavor, the Vidalia onion is a great nutrient-dense food to incorporate into the diets of both adults and kids alike. Onions are packed with antioxidants! Vitamin C supports the immune system by decreasing inflammation and fighting off free radicals that harm immune function.
Sweet Onions – Walla Walla and Vidalia are the most common kinds of sweet onions. These onions lack the sharp, astringent taste of other onions and really do taste sweet.
Vidalia onion season typically runs from the middle of April through early September. You can count on onion availability in early spring; how long they'll be in the stores is totally dependent on each year's crop. With fewer onions harvested, you may have trouble finding them in the stores come August.
Vidalia onions are available for a limited time each year, between April through early September. The pack date is determined by soil and weather conditions during the growing season, which contributes to high-quality Vidalia onions.
Thanks to ideal weather conditions, the 2024 Vidalia onion crop is shaping up to be strong. With 2,800 acres of Vidalia onions in the ground, Shuman Farms, in the wake of its acquisition of Generation Farms, has solidified its position as one of the largest grower/shippers in the industry.
U.S. No. 2 consists of onion sets which meet the requirements of U.S. No.1 grade except that they shall be free from serious damage by tops and except for size requirements. The minimum size shall be not less than 5/16 inch in diameter. The maximum size shall be not more than 1-1/8 inches in diameter.
There are 6 small onions (about 2.5 ounces each), 4 to 5 medium onions (about 3 to 3.5 ounces each), or 3 large onions in 1 pound. Like most fruits and vegetables, the number of onions needed to measure 1 cup depends on how coarsely you chop it.
"Vidalia onions have a sweeter taste because of their high water and natural sugar content, compared to other yellow onions which have a milder taste when cooked," says Riner.
Vidalia Onions have developed an international reputation as the “world's sweetest onion.” Their mild flavor is due to the unique combination of soils and climate found in the 20 county production area. Through Federal regulation, the Vidalia Onion growers developed Federal Marketing Order No.
Basically, if you're going to eat an onion raw, the white onion is what you want to reach for. And while they're pretty mild on their own, you can further tame their flame by slicing one thinly and giving it an hour-long soak in cold water—they'll be so sweet, you can practically eat them like a salad.
Larger than pearl onions, but smaller and flatter than the onion you probably have sitting on your kitchen counter, cipollini onions are best when cooked. They “become super sweet, creamy, and have a depth of umami to them when they're cooked,” says Heck.
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