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Cheddar Vidalia Onion Pie

A creamy and indulgent pie made with sweet Vidalia onions and sharp cheddar cheese, perfect for turning leftover ingredients into a warm, comforting dish.
Print Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 257
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 Pie crust 1 Pie crust — use a store-bought or homemade crust; this forms the foundation of the pie.
Main ingredients
  • 2 large 2 large Vidalia onions — sweet with a hint of sharpness; yellow onions can be a good substitute.
  • 3 tablespoons 3 tablespoons olive oil — to sauté the onions and enhance their sweetness.
  • 4 large 4 large eggs — provides structure and richness; substituting with flax seeds mixed with water is a vegan option.
  • 1 cup 1 cup heavy cream — for creaminess; try half-and-half or a non-dairy milk for a lighter version.
  • 1.5 cups 1 ½ cups sharp cheddar cheese — the star ingredient; any aged cheese will yield delicious results!
  • Salt & pepper — for seasoning; feel free to add herbs for extra flavor, such as thyme or rosemary.
  • 1 pinch 1 pinch cayenne pepper — to introduce a hint of warmth.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine flour and salt for the crust. Cut in butter until the mixture resembles coarse crumbs.
  3. Add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Cooking
  1. In a skillet, heat olive oil over medium heat. Add sliced Vidalia onions and sauté until caramelized, about 15–20 minutes.
  2. Roll out the chilled dough and fit it into a 9-inch pie pan. Trim excess dough.
  3. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and cayenne pepper. Stir in the caramelized onions and cheddar cheese.
  4. Pour the filling into the prepared crust and smooth the top.
  5. Bake in the preheated oven for 35–40 minutes or until the filling is set and the top is golden brown.
  6. Let cool for 10 minutes before slicing and serving.

Notes

Serve your pie with a simple side salad or steamed veggies for balance. Store any leftovers in an airtight container in the fridge for up to four days, reheating gently in the oven. You can also freeze the unbaked pie, wrapping it tightly. Bake from frozen, just adding a few extra minutes to the cooking time.