Vidalia Onion Pie
Vidalia Onion Pie
Ingredients
For the Pie
- 3 Vidalia onions, medium, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup Gruyère cheese, shredded
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
- 1 pie crust, 9-inch, unbaked
Instructions
- 1
Preheat oven to 375°F. Prepare a 9-inch pie plate with the unbaked pie crust. Crimp the edges as desired.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, melt the butter over medium heat. Add the thinly sliced Vidalia onions and cook, stirring occasionally, until softened and translucent, about 10-12 minutes. Do not brown the onions.
⏱️ 12 min
- 3
Sprinkle the flour over the softened onions and cook for 1 minute, stirring constantly.
⏱️ 1 min
- 4
Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a gentle simmer, stirring, until it thickens slightly, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 5
Stir in the Parmesan cheese, Gruyère cheese, beaten eggs, salt, black pepper, and nutmeg into the onion mixture until well combined.
⏱️ 3 min
- 6
Pour the onion mixture evenly into the prepared pie crust. Sprinkle additional grated Parmesan cheese over the top, if desired.
⏱️ 2 min
- 7
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 375
- 8
Let the pie cool for 5-10 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vidalia Onion Pie
For the Pie
- 3 Vidalia onions, medium, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup Gruyère cheese, shredded
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon nutmeg, ground
- 1 pie crust, 9-inch, unbaked
Instructions
- 1
Preheat oven to 375°F. Prepare a 9-inch pie plate with the unbaked pie crust. Crimp the edges as desired.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, melt the butter over medium heat. Add the thinly sliced Vidalia onions and cook, stirring occasionally, until softened and translucent, about 10-12 minutes. Do not brown the onions.
⏱️ 12 min - 3
Sprinkle the flour over the softened onions and cook for 1 minute, stirring constantly.
⏱️ 1 min - 4
Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a gentle simmer, stirring, until it thickens slightly, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 5
Stir in the Parmesan cheese, Gruyère cheese, beaten eggs, salt, black pepper, and nutmeg into the onion mixture until well combined.
⏱️ 3 min - 6
Pour the onion mixture evenly into the prepared pie crust. Sprinkle additional grated Parmesan cheese over the top, if desired.
⏱️ 2 min - 7
Bake for 40-45 minutes, or until the crust is golden brown and the filling is set. A knife inserted near the center should come out clean.
⏱️ 45 min•🌡️ 375 - 8
Let the pie cool for 5-10 minutes before slicing and serving.
⏱️ 5 min