I love a short work week! It’s the added bonus to having a holiday on Monday. For Independence Day, I headed to my parents with Nick and Peanut to celebrate. We grilled some delicious food, and everyone was asked to bring something.
This year I went for one of my dad’s absolute favorites, Vidalia Onion Pie. It’s a southern recipe that has Paula Deen written all over it, hello butter! This recipe is actually my own version that has been tweaked over the years to perfection!
It starts with what else, but Vidalia onions. Ok, this is important…. they need to be Vidalias. This is a type of onion that is only grown in Georgia, but can be found in stores in most places of the country during the summer months. If you can’t find them, try substituting another sweet onion variety. It should do in a pinch. You can apparently also buy them online and have them delivered!
So anyway, saute about 2 pounds of onions in a stick of butter until caramelized. I know, a whole stick of butter! I do split this recipe into two crusts so at least it’s not all in one pie.
Defrost, or make your own, two pie crusts. I did one regular, and one gluten free so that I could have some. I bought both at Whole Foods. While you wait for them to defrost, cook some bacon slices and wrap in paper towels to drain the excess fat off.
In a large bowl, mix 3 whisked eggs, 1 cup of low fat sour cream, the cooked onions, and butter, 1/8 cup Parmesan, and 3 slices of crumbled bacon together. Season with salt, white pepper, and hot sauce (I used Tabasco). Pour into your two defrosted pie crusts, top with remaining cheese and bacon, and bake for 20 minutes at 450 degrees, then another 10 minutes at 325 until set and golden brown on top!
Southern Vidalia Onion Pie
- 2 premade pie crusts, defrosted (used GF if desired)
- 2 pounds Vidalia Onions, thinly sliced (used another sweet onion variety if unable to find Vidalias)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp hot sauce *I used Tabasco
- 3 eggs, beaten
- 1 cup low fat sour cream
- 1/4 cup Parmesan, grated
- 8 slices bacon, cooked and crumbled
- 1 stick butter, unsalted
- Preheat oven to 450 degrees.
- Saute onions in butter until caramelized. Low and slow is key here. Place in a bowl to cool once done.
- In a large mixing bowl, combine eggs, onion and butter mixture, sour cream, 1/8 cup cheese, 3 slices crumbled bacon, salt, pepper, and hot sauce.
- Pour into the two pie crusts, top with remaining cheese and bacon. Baked at 450 for 20 minutes.
- Lower oven temp to 325 and bake for another 10 minutes until set and golden brown on top. Cover pie crust edges if they start to get too brown.
- Serve warm or room temp.
- Enjoy =)
I only make this on special occasions, mostly because of the butter, but it’s so delicious, and definitely something to try if you haven’t! Nothing is more American than pie =).
Hope everyone had a wonderful weekend and a happy Independence Day!