Rolling the Dice and Clinking the Ice

Friday, June 10, 2011

Vidalia Onion Pie - a delicious summer treat

"Cooking without onions is like leaving your house without any underwear on. You can get away with it, but are you sure you want to?"
- Valerie Usowski, Culinary Institute of America graduate.

Dear readers, I know that Catherine and I can be a bit biased towards the Southern region of the U.S., being as that this part of the country is
our current (and past) stomping grounds.  I also know that we can be a teensy little bit biased towards Georgia (just a little bit), being as the Peach State is where we were both born 'n bred.  But, there is a treat from our dear ol' state that we swear we'd love regardless of our regional and state allegiances.... and that is the Vidalia Onion.

Admittedly, I am not the biggest onion fan out there.  I like a little bit of a chopped onion in my pasta dishes and casseroles, and they do add a tasty crunch to many a salad I enjoy.  But what I really LOVE is the sweet taste of Georgia's Official State Vegetable.  If you've never had one, you are really missing out.  Yes, it has all the crunch you love in a white or purple onion, but it is so mild (in a good way), that all comparisons stop there.  

The Vidalia Onion has a unique history, as they were accidentally discovered on South Georgia's farmlands in the 1930s.  Check out the Vidalia Onion Committee's webpage for information on how these gems were discovered, recipes, and also for information on how to buy Vidalias and related products online.  They are available only in the spring and summer months, so don't delay!

There are a plethora of recipes out there for you to try. I recommend trying one sliced on your favorite cold sandwich (mine being of the tomato variety... mmmmm), or chopped up as a substitute for a white onion in your favorite recipe.  Or, if you are feeling adventurous, bake up a Vidalia Onion pie for your next Bunco game night.  We assure you, it will definitely be a hit.  Here's one my sweet aunt Bobbie makes that is divine:

Vidalia Onion Pie 
serves 16 / 20 minutes prep time / 1 hour cook time
also available at


  • 6 Vidalia onions, thinly sliced
  • 4 eggs, beaten
  • 1 cup sour cream
  • salt and pepper to taste
  • 1/2 cup unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1 pinch paprika
  • 2 tablespoons hot sauce
  • 2 (9 inch) pie shells, baked
  • 1/2 cup grated Parmesan cheese for topping


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
  3. 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.
  4. 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.

Have a wonderful weekend!


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