Description
This Cheddar Vidalia Onion Pie is a cozy, easy recipe packed with sweet onions, sharp cheddar, and a rich custardy filling baked in a flaky crust. It is perfect for brunch, easy dinner nights, holiday tables, and comfort food cravings, making it one of those reliable food ideas you will want for both breakfast ideas and dinner ideas.
Ingredients
1 refrigerated pie crust
3 large Vidalia onions, thinly sliced
2 tablespoons unsalted butter
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
3 large eggs
3/4 cup heavy cream
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon all-purpose flour
Instructions
1. Preheat the oven to 375°F and fit the pie crust into a 9 inch pie dish. Crimp the edges and chill the crust while you prepare the filling.
2. Melt the butter in a large skillet over medium heat. Add the sliced Vidalia onions and cook for 15 to 20 minutes, stirring often, until soft, sweet, and lightly golden.
3. Sprinkle the flour over the onions, stir well, and cook for 1 minute more. Remove from the heat and let the onions cool slightly.
4. In a large bowl, whisk together the eggs, heavy cream, thyme, salt, and black pepper until smooth.
5. Stir in the shredded cheddar and Parmesan cheese, then fold in the cooked onions until evenly combined.
6. Pour the filling into the prepared pie crust and spread it evenly.
7. Bake for 35 to 45 minutes, until the top is golden and the center is just set with a slight jiggle.
8. Rest the pie for 15 minutes before slicing and serving.
Notes
Cook the onions slowly so they turn sweet and tender instead of browning too fast.
Let the pie rest before slicing so the filling sets neatly and holds its shape.
Shred the cheddar from a block for the smoothest melt and best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 378
- Sugar: 7g
- Sodium: 412mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 131mg