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Recipe courtesy of Lachele Yancey

Vidalia Onion Pie

  • Level: Easy
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    427
    Total Fat
    24
    Saturated Fat
    11
    Carbohydrates
    45
    Dietary Fiber
    4
    Sugar
    19
    Protein
    11
    Cholesterol
    36
    Sodium
    1043
  • Total: 2 hr
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 1 hr
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Ingredients

1 large tomato, sliced

1 tablespoon balsamic vinegar

Salt and pepper

1 pie crust, baked

7 large Vidalia onions, chopped

1/4 cup butter

2 tablespoons olive oil

1/2 cup pimento cheese

1/2 package butter crackers, crushed

1/2 cup Parmesan

Directions

  1. Preheat oven to 350 degrees F.
  2. Marinate tomatoes in balsamic vinegar, salt and pepper.
  3. In a heavy saucepan on stovetop, saute onions over medium heat in butter and olive oil until transparent. Pour cooked onions into the piecrust and top with pimento cheese. Cover pie with tomatoes, then top with crushed butter crackers and Parmesan.
  4. Bake for 30 minutes and enjoy!

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Watch how to make this recipe.

Categories:

Tomato Side Dish Side Dish Tomato Vegetarian American Southern Recipes Pot Pie Recipes Onion Recipes Main Dish Lunch

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5 Reviews
Add Your Review

Mariana R.

I made this recipe for a number of holiday parties this week. <br /> <br />The measurements as published needs tweaking. <br /> <br />7 Vidalia Onions chopped for 1 pie is an obscene amount of onion- there's more than enough left to fill up 2 pie shells. <br /> <br />Also the butter/olive oil measurements make the filling extremely loose and soupy. <br /> <br />Pull back on the butter/olive oil amounts and add 1 beaten egg to the onion misture for each pie shell you're filling- it will help hold the pie filling together after baking. <br /> <br />The 1/4 c Pimiento Cheese spread is a little light- I increased it to 1/2c to get a good coverage over the pie. <br /> <br />All in all a good recipe in theory - unfortunatly when I followed it as written- I was left with a bit of a mess. I had better results with the modifications I made as listed above.

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