Vidalia Onion Pie

Total Time:
2 hr
20 min
1 hr
40 min

8 servings

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon kosher or Hawaiian salt
  • 1/4 cup cold all-vegetable shortening, cut into small pieces
  • 1/4 cup cold unsalted butter, cut into small pieces
  • Cold water
  • Filling:
  • 1/4 egg yolk and 1 teaspoon water for egg wash
  • 1/2 cup unsalted butter
  • 2 pounds Vidalia onions, thinly sliced
  • 3 large eggs, beaten
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher or Hawaiian salt
  • 1/2 teaspoon freshly ground black pepper
  • Freshly grated Parmesan
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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4.8 20
We don't each much sugar in our home so making a pie was not a normal event. This was excellent. Walla Walla Sweets are in season now so I used them. Made this is a very deep dish, probably equal to two pies. Put some parmesan cheese in the pie and then topped with parmesan for the last 15 minutes of baking. Mine had to be in the oven for 45 minutes (yes, it was very deep. Plan on having a piece for lunch every day this week and will certainly make this again. Great meal!!!! item not reviewed by moderator and published
For what this comment may be worth to a reader... 1. Read the recipe. Went to store and bought all ingredients. 2. Result...texture...aroma...flavor...DELICIOUS! Personal opinion...make this recipe for yourself. Smell and taste. If it's a winner, pass it on. Annie , Fremont , CA item not reviewed by moderator and published
I made this when I first saw it years ago after the airing of the pie contest. Just made it again for the first time in a while, and hey wow!..just delicious. I bake it without a crust to make it a little lighter calorie. Just oil or spray a pie dish and pour the filling in. Proceed with the filling and bake times as written, just skip the crust. Makes a great side dish..or chop up some ham or smoked sausage to add in and make a meal. Add your favorite spices or mix-ins to make it your own. item not reviewed by moderator and published
I made this pie about three years ago and my whole family loved it. I misplaced the recipe and have since run across it in my recipe fiiles and I thought that I would make it again. It was as good as I remembered and just as easy as I remembered. I would though recommend making the pie crust yourself only because I am not a fan of the refrigerated kind. The crust is really easy when prepared in a food processor. item not reviewed by moderator and published
This recipe is absolutely wonderful. I've had to wait months to make it again, because Vidalia onions aren't available all year and I refuse to use any other. I substitute a store-bought pie crust, the kind that's already rolled out and refrigerated. That makes getting to the eating part a lot faster. item not reviewed by moderator and published
It's afamily favorite. I have also tried it with 3-4 oz. of cooked ham and 1/4 tsp. of Cyanne pepper. Also very good. item not reviewed by moderator and published
This sumptuous pie is so incredibly delicious!! I needed to complete it in less than an hour for some unexpected luncheon guests. I used a fridge roll-out crust, brushed it with the egg mixture, and cooled it as directed while I mixed the filling. The only filling changes I made were to add the 3/4 egg remainder making the egg total 3 & 3/4. Also, I did not top the pie with parmesan cheese since I added t/3 cup into the filling mixture itself. For the Last 20 minutes baking at 325 degrees, I tented the pie with foil to avoid over browning. The pie turned out picture perfect and received raves from my guests as they devoured it. item not reviewed by moderator and published
My husband and I went to a party, and I forgot about the appetizer I was supposed to bring. I logged onto Food Network website and looked for fast and easy appetizer recipes. I love onions, so I printed this off. My husband made it, and we only got complements from everyone who tried it.... They thought I made it, but i gave my husband the credit he deserved. I want to use it sometime in the future as a side dish.... This recipe was the hit of the party!!! item not reviewed by moderator and published
I watched him make this on tv for a pie contest and was really rooting for him. I've made it a few times and it's always good. I stopped making it for seems to be a better hit with Easter ham. I cheat on the crust, I'm no baker. item not reviewed by moderator and published
I made this for two of my aunts that are excellent cooks and they could not believe how good and easy it was. Can't wait to make it again. item not reviewed by moderator and published
It came out delicious! I added some sauteed (and drained) sliced fresh Baby Bella mushrooms to it, as well. It was a big hit! item not reviewed by moderator and published
I have made this several times and everyone really likes it. In addition to using a store-bought crust, I made one small change: I mixed some (about 1/3 cup) Parmesan cheese into the filling as well as sprinkling on top. I think it really adds to the flavor of the filling. Really great recipe. My wife just asked me to make it for dinner tonight. It's on our list of sides for Thanksgiving this year. item not reviewed by moderator and published
I used a frozen deep dish pie shell instead of making a homemade one. But this recipe is tops! I love vidalia onions. The recipe turns out very much like a quiche and tastes divine! item not reviewed by moderator and published
I really enjoyed the flavors in this recipe, but there were some texture issues. The onions cooked as directed were a little too firm in the finished pie -- they were almost crunchy, and very hard to cut into slices. Still a definite keeper, and something I would make again. item not reviewed by moderator and published
This pie was excellent. Vidalia's are not in season right now so I bought a sweet onion. To cut on time I also bought a store pastry. It turned out great. Been making copies for friends. item not reviewed by moderator and published
This was great! I was suspect at first, but it looked soooo good on TV, I had to try it. My wife made the crust, and I made the filling. It was delicious! Took the leftovers to work to get other opinions. People were skeptic at first, but once they tasted it they all wanted the recipe. Paula Dean should make this one, Georgia onions and butter - perfect! item not reviewed by moderator and published
I saw the Food Network special and was a bit skeptical about this pie. I don't care for onions all that much. I emailed the author John Michael Lerma for the recipe. He sent it immeidately and we baked one for Thanksgiving. Wow! I am hooked on this pie so much we're baking one for Christmas dinner. I can't believe how smooth and creamy the texture of this pie is. We can't find Vidalia onions but we used sweet Maui onions and they worked well. I can't wait for Christmas dinner to taste this perfect pie again. Thanks Mr. Lerma for the recipe! item not reviewed by moderator and published
Made this for Thanksgiving after seeing it on the Food Network Pie Contest. Sounded good on the show, tasted even better. My family loved it. Made it again and threw in some chopped ham. Similiar to a quiche, made it more like a meal instead of a side. Will put this on my list of keeper recipes. I did cheat and use a store bought crust..lazy on my part. Delicious! :) item not reviewed by moderator and published
Made this as a side dish for thanksgiving at a dinner for 8...I actually thought this was pretty tasty - sort of like a quiche. I can't say it was as incredible as I expected it to be, but I considered going for seconds, and only stopped because it was already cold on the table and therefore a bit less appetizing. HOWEVER...only one other person was willing to try it. I think the thought of an onion pie just scared them away. If folks would have actually tried it, they might have liked it. item not reviewed by moderator and published
Was my first pie I have ever made (21 year old male) and it was very easy, had trouble with crust, but that is because it was my first one. Made it for Thanksgiving, everyone was very impressed and thought it was great, brought the rest home and just love it. Great taste, easy to make. item not reviewed by moderator and published

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