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    You are in: Home / Southern / Vidalia Onion Pie Recipe
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    Vidalia Onion Pie

    Vidalia Onion Pie. Photo by Ycooks2

    1/5 Photos of Vidalia Onion Pie

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    GinnyP's Note:

    I have loved this dish since childhood. Use this recipe as a jumping off point. I use 3 to 4 cups onions and about 1/2 cup cheese.

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    Units: US | Metric


    1. 1
      Mix Ritz cracker crumbs and melted butter.
    2. 2
      Press mixture into an 8-inch pie plate.
    3. 3
      Saute onions with 2 T butter until clear, not brown; spoon into pie crust.
    4. 4
      Beat eggs with milk, salt, and pepper and pour over onions.
    5. 5
      Sprinkle with cheese and paprika.
    6. 6
      Bake at 350 degrees F for 30 minutes or until firm in the center.

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    Ratings & Reviews:

    • on June 13, 2002


      This was awesome! I really loved this and I love the fact that you aren't held to the amounts. I can add however much I want, so I did, a few more onions and a little bit more cheese. I would suggest that anyone trying this recipe be sure to get the crumbs up the side of the pan so that they don't have a problem with it sticking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2002


    • on August 18, 2009


      Hey! So happy to see this posted! We've made this identical recipe for years; it was one of my mother's specialties. I highly recommend it. The only difference is that Mom used more cheese. Thanks, GinnyP, for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Vidalia Onion Pie

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.9
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 14.3 g
    Cholesterol 165.3 mg
    Sodium 670.4 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 1.8 g
    Sugars 3.7 g
    Protein 10.0 g

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