If you grew up in the south you probably already know (and love) Vidalia onion pies. In case you're not familiar, this dish combines eggs, cheese, and an especially sweet kind of onions named Vidalias - after the city in Georgia where they're grown.
It's a sweet and filling dish that's best served with a tall glass of lemonade and a kitchen filled with family and friends. If you feel like adding something to the recipe, crumbled bacon and peppers both add that "special something," but it's perfect on its own.
If you want to treat your guests to something extra special, look on the second page for a new twist on this classic: the Vidalia onion tart!
- 6 Vidalia onions thinly sliced
- 4 eggs, beaten
- 1 cup of sour cream
- salt and pepper (to taste)
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- a pinch of paprika
- 2 tablespoons of hot sauce
- 2 (9-inch) pie shells, baked
- 1/2 cup grated parmesan cheese for topping
- Preheat the oven to 375 degrees
- Cook the onions in butter in a skillet for 10 minutes, stirring often. They should be clear and soft when they're ready. Be sure to save the juices.
- In a large bowl, mix the onions with eggs and sour cream. Stir in the onion juices, butter and cheese. Mix in the hot sauce and salt and pepper to your taste. Once the ingredients are mixed, pour them into the pie shells.
- Sprinkle grated cheese and paprika on the pies. Bake them for 20 minutes, then lower the temperature to 350 degrees and bake for another 30 to 40 minutes. The pies should be lightly browned on top.
- Let the pies cool then serve and enjoy!
Click the next page to try the pie as an appetizer!