Monday, August 20, 2012

Vidalia Onion Pie

Here's a recipe for Vidalia Onion Pie, a popular dish at my restaurants back in the day. The smokey flavor of the cheese offers a nice contrast to the sweetness of the onions. As a matter of fact, just one taste of this here pie has been known to make a grown man weep for joy!


2 cups Ritz Crackers crushed fine

1 stick unsalted Butter, softened (for the crust)

1/4 stick unsalted Butter (for the filling)

2 cups Vidalia Onions, chopped coarse

1/4 cup Maderia Wine

3/4 cup Whole Milk

2 large Eggs

1/4 tsp Kosher Salt

1 cup grated Gruyere Cheese

1/2 tsp Basil

1/4 tsp Thyme

Cooking Procedure:

Preheat your oven to 350 degrees

To make the pie crust:

Grease an 8 inch pyrex pie plate with non-stick cooking spray

Place the crushed crackers & stick of softened butter in a medium sized bowl

Using your hands, mix the crackers & butter

Press the cracker mixture across the bottom and up the sides of the pie plate

Place the pie crust in the fridge to set while you make the filling

To make the pie filling:

In a small pot, melt the 1/4 stick of butter over high heat

Add the onions & stir well

Work the onions with a spoon as they cook

Cook for 3 minutes

Add the dried thyme and basil

Stir well & cook for 3 minutes

Add the wine

Stir well & reduce heat to medium

Cook the onion until they turn clear

Remove from heat & let the onions cool for 10 minutes

To bake the pie:

Remove the crust from the fridge

Using a slotted spoon, place the onions into the center of the crust

Discard any liquid left in the pot

Using a spatula, spread the onions around to achieve an even height within the pie crust

In a small bowl, beat the eggs, milk & salt until frothy

Pour this egg mixture evenly over the onions in the pie plate

Place pie in the oven

Bake for 30 minutes

Remove the pie from the oven

Sprinkle the grated gruyere cheese over the top of the pie

Return pie to the oven

Bake for another 10 - 15 minutes...

or until a toothpick inserted in the pie comes out clean

To Serve:

Let pie rest for 1 hour before cutting it into wedges

1 comment:

Chilebrown said...

That sounds rich and decadent. I will look for Vidalia Onions. I do not think I have ever tried that wine. Sounds like an adventure.