In this post you’ll learn to make an Old Fashioned Vidalia Onion Pie.
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.
Caramelized Onion Pie
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
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.
- 1 Store Bought Pie Crust (optional cracker crumb crust in note section)
- 3 c Vidalia Onion, diced (1.5 to 2 onions)
- 1/4 c Butter
- 8 oz Swiss Cheese, freshly grated
- 1 tbs Flour
- 1 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3 Eggs, beaten well
- 1 c Whole Milk
Saute the onions in butter over medium low heat, stirring constantly until golden brown. This will take 40 to 45 minutes.
Preheat oven to 350°F
Use a slotted spoon to drain and remove the cooked onions and transfer them into the pie shell.
Line a baking sheet and place the pie pan on the baking sheet to help with transferring in and out of the oven.
In a mixing bowl, combine the cheese, flour and seasonings together.
In a measuring cup, whisk the eggs together with the milk then pour it into the cheese mixture and stir to combine.
Pour the egg and cheese mixture into the pie shell. Gently move the onions around so the custard filling mixture is well combined.
Bake for 40 minutes, or until golden brown and set.
Optional Cracker Crumb Crust
Mix 1 cup of Saltine cracker crumbs (or cracker crumbs of choice) with 1/4 c butter and press into a 9" pie pan.
Serving Size:1 Slice
Amount Per Serving: Calories: 304 Total Fat: 21g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 45mg Sodium: 501mg Carbohydrates: 18g Fiber: 1g Sugar: 5g Protein: 11g
Classic Onion Pie
Thank you for stopping by! Help support this website by sharing this recipe with friends and family.