VIDALIA ONION PIE
A light dinner of Vidalia onion pie, a nice salad on the side, and a ice cold glass of homemade lemonade is perfect for hot summer nights! Optional additions can be sweet red pepper to the onions as they cook and/or crumbled bacon or fresh ham bits may be added to the mixture prior to baking. All versions are great! If desired, a couple Vidalia onion rings look great on the top of the pie for decoration!
Provided by sweetiepeaz
Categories Side Dish Vegetables Onion
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
- In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
- Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20.5 g, Cholesterol 60.3 mg, Fat 19.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 8.8 g, Sodium 233.9 mg, Sugar 4.4 g
VIDALIA ONION PIE
I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.
Provided by GinnyP
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix Ritz cracker crumbs and melted butter.
- Press mixture into an 8-inch pie plate.
- Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
- Beat eggs with milk, salt, and pepper and pour over onions.
- Sprinkle with cheese and paprika.
- Bake at 350 degrees F for 30 minutes or until firm in the center.
Nutrition Facts : Calories 391, Fat 24.3, SaturatedFat 14.3, Cholesterol 165.4, Sodium 670.5, Carbohydrate 33.8, Fiber 1.9, Sugar 3.8, Protein 10
VIDALIA ONION PIE
Steps:
- For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
- Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.
- Preheat oven to 450 degrees F.
- For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.
CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
VIDALIA ONION PIE RECIPE - (4.7/5)
Provided by LRay
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. 2. Roll out 1 pie dough disk and shape it to fit 9- or 10-inch pie pan. 3. Sauté onion in butter and oil over medium heat until soft and somewhat transparent. Add spinach and herbs, and sauté until wilted. Remove from heat. 4. In large bowl, beat 3 eggs, cheese, sour cream, salt, pepper, and cayenne pepper until smooth. 5. Brush crust with egg wash (use remaining 1 egg mixed with 1 tablespoon water), then spoon the sautéed onion and spinach mixture into crust. Pour egg and cheese mixture into crust as well. 6. Bake at 350 degrees for about 30 minutes. Crust should be deep golden brown and filing golden brown and fully set with only a wee jiggle.
TOMATO ONION PIE
Steps:
- In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon., In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 171mg cholesterol, Sodium 710mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
VIDALIA TOMATO PIE
I found tomato onion pies in 2 cooking magazines, and put them together to make this outstanding side dish! This is very filling, and goes well with just about any meat you make it with. It is also a nice for brunch along side breakfast meats and egg dishes. This pie is anything but bland, with big sweet onion and tomato flavor. It is good with other flavors of cheese too. I sometimes buy cheese blends, or mix cheddar with mozzarella. If you can't find Vidalias, use a Texas Sweet or Walla Walla Sweet onion. If your tomatoes are still too juicy after chopping, place them in a colander to drain while you chop the onions and cook the bacon. This will keep your crust from getting soggy on the bottom. If your oven browns the edges of pie crust too quickly, wrap the edges of pie crust with foil before baking.
Provided by ColCadsMom
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a mixing bowl, toss tomatoes, onion, basil, and salt.
- Spoon mixture into crust.
- Sprinkle with crumbled bacon.
- In a small bowl, stir together cheese, mayonnaise, and garlic powder.
- Spread mixture over pie to edges.
- Bake, uncovered, at 400°F for 25-35 minutes or until golden brown.
TOMATO-VIDALIA ONION PIE
This is so good when you have homegrown tomatoes. One pie serves 6 - 8, but not in our family. I always make at least 2 pies....one is never enough for this bunch.
Provided by Linda Cobb @carolinablue
Categories Vegetables
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Slice the peeled tomatoes and drain the slices on paper towels.
- Place the drained tomatoes into the pie shell. Top with chopped onion. Sprinkle with basil.
- Combine bacon, cheddar and mozzarella cheeses, and mayonnaise. Add a little more mayonnaise if the mixture is too stiff. Spread the mixture over the top of the pie.
- Bake for 25 minutes or until bubble and golden brown. Cool slightly before slicing.
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- Meanwhile, place tomato slices in a large colander or on paper towels or parchment paper; sprinkle with salt and let them stand 10 minutes. This helps pull out some of the juice.Gently press paper towels on the tomatoes after 10 minutes.
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