Vidalia Onion Pie

This vintage Vidalia onion pie features a buttery cracker crust, sweet caramelized onions, and melty cheese for a uniquely sweet and savory pie!

Course Main Course

Cuisine American

Keyword onions, pie

Prep Time 30

Cook Time 1 30

Cooling Time 30

Total Time 2 30

Servings

Calories 335kcal

Author Sara Garska

Cost $10

Chop onions and sauté in 1/4 cup of butter for 15 to 20 minutes until soft and translucent. Do not brown.
While onions are cookies crush about 48 crackers to make 1 ½ cups of crumbs.
Melt 1/4 cup of butter.
Combine the cracker crumbs and melted butter, then pat this crust mixture into the bottom of a pie plate.
Warm milk and beaten eggs in a saucepan until hot.
Turn off heat and add grated cheese, stirring until combined.
Scoop the onions on top of the pie crust.
Pour cheese and milk mixture over the onions.
Bake in 300-degree oven for 50 to 60 minutes.
Allow onion pie to stand for at least 30 minutes.

Nutrition information is provided as an estimate only.

Notes:

I made this onion pie two different ways. The first time I made it, I mixed the cheese mixture with the onions before pouring it into the crust. This created a more quiche-like pie where the cheese and onions were incorporated with each other.
In my second version, I put the sautéed onions into the crust and poured the cheese mixture over them. This created a more layered version, with onions on the bottom, custard on top of onions, and a cheesy crust on top. Both taste great, so it just depends on your preference.
Onions: I used Vidalia onions since they were available in my grocery store. If Vidalia onions aren’t available, you can use another sweet onion. The onions taste so sweet in this pie after being sautéed and baked!
Cheese: I used a mild cheddar. Any kind of cheddar would work and I really want to try this with Swiss cheese too since I love the flavor of onions with Swiss cheese.