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Vidalia Onion Pie Recipe - Vidalia onions are in season, and Paula is making the most of it with this classic Southern cookout recipe. This onion side dish recipe works for breakfast, lunch, or dinner!
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Vidalia Onion Pie Recipe: https://www.pauladeen.com/recipe/vidalia-onion-pie/
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0:00
- Y'all we live about an hour and a half
0:03
down the road from the most wonderful, wonderful home
0:09
of Vidalia onions that you've ever put in your mouth.
0:13
The town of Vidalia, we're probably an hour
0:15
and a half away from Vidalia, aren't we?
0:18
And we are so fortunate to have these onions
0:22
right here at our fingertips.
0:24
And I'm hoping that if you live
0:27
in California or you live in Maine,
0:30
I'm hoping that your grocery store will bring in
0:33
these wonderful onions.
0:35
You know, they're only here for a short, short time.
0:39
So for a while, all we eat
0:42
is something that has onions in it.
0:45
So I'm fixing to share with y'all a recipe that I
0:48
have loved so much over the years, and it's a Vidalia
0:53
onion pie, and I'm starting with three tablespoons of butter
1:00
and I've got three cups of sliced, very thin onions.
1:06
And we're going to saute those until they're kind of
1:10
a light brown
1:13
and that should take maybe 10 minutes.
1:17
Shouldn't take long.
1:20
So if you want to go get you something to drink
1:23
now's the time to do it.
1:26
And, but please come back.
1:29
While we're waiting on our onions to brown,
1:32
I'm going to come on over here
1:34
and I'm going to mix up the custard part to our pie.
1:37
Now this is three tablespoons of flour
1:44
and I'm going to
1:46
blend that with two eggs.
1:52
Oh gosh, that looks like sunshine.
1:56
In fact, Theresa, you hadn't been over to Dogwood
2:00
to see our paint, have you since they started painting?
2:03
- [Theresa] No, what's, the yellow?
2:06
- Aunt Peggy's bedroom is this color.
2:09
- [Theresa] See, I like yellow.
2:09
- Well she loves yellow. So I said, fine, golly.
2:13
The first go around, I had it painted a pale yellow
2:17
but I said by dog, when she walks in, I want her to know
2:22
- [Eddie] It's called a sun sunshine on the bay.
2:25
- Sunshine on the bay, well that name fits.
2:28
- [Eddie] Or sunshine on the creek.
2:30
- On the creek.
2:32
Well, I'm so happy to be able to do that for her.
2:35
- [Eddie] And you do definitely need sunglasses.
2:37
- Yeah. I mean, if you can't wake up happy in that room.
2:43
There ain't no hope for any of us.
2:44
- [Eddie] I don't, I would never be able to go to bed.
2:47
(laughter)
2:50
- Yeah. It's like, you can't turn the lights off.
2:53
Won't be long before I can take y'all on another tour.
2:56
But I said next time, rather than trying to run
2:59
through it so fast, I think I'll do a room at the time.
3:03
So y'all can really, you know, if you're interested
3:06
get a good look at it
3:07
but it seems to be going so slow,
3:12
so very slow.
3:18
And I don't have to tell you that lumber,
3:22
they're getting us on lumber prices right now. So...
3:27
- [Theresa] What you putting into that dish Paula?
3:29
- Okay, I'm putting a cup and a half of sour cream.
3:34
All right, I've got my three tablespoons of flour
3:37
my two eggs and now a cup and a half of sour cream.
3:47
Hmm, Hmm. And now I'm going to add a half,
3:53
No I'm going to add one teaspoon of salt.
3:56
So this is a half a teaspoon. So,
4:04
let's see how much
4:06
only it didn't call for pepper,
4:09
but everything I cook if I know there's going to be
4:11
no children eating it, I put pepper
4:14
because Michael just adores pepper.
4:18
Alright, so now I'm going to add my milk.
4:22
And like I said, this is going to be our custard.
4:29
- [Theresa] Oh, I smell those onions.
4:30
- I know don't they smell good.
4:35
You know, I wish there was some way that where
4:39
we could preserve those Vidalia onions longer.
4:43
But when I have done in the past
4:45
if I have run up on
4:49
a great, big, huge bag from a farm
4:53
or friend or something like that, I take panty hose,
4:57
old panty hose, and I'll drop an onion in, tie it off,
5:01
drop another onion in and tie it off, drop another onion in
5:04
and tie it off until I have used the whole panty hoes,
5:10
of course I cut them in two because I don't need two legs.
5:14
I put them in individual legs.
5:18
And then you just want to keep those in a dark place
5:21
like your pantry or something like that.
5:24
And that's about the best way I can advise you
5:28
on how to keep up with these chunks of gold
5:33
that we call Vidalia onions.
5:37
And, but you know what.
5:39
- [Theresa] Can you freeze them though?
5:40
- Oh yeah, yeah.
5:41
You can find the frozen onion at the grocery store.
5:44
- [Theresa] But, could you freeze like, if you...
5:46
- You could chop them and freeze them.
5:50
Yes. And you, you would want to put them on a cookie sheet
5:53
spread them out on one layer, put them
5:56
in a cookie sheet and freeze them and then put them
6:00
in your whatever container you're going to use to freeze
6:04
your onions in and it's like, it's acuate
6:07
if you can come in and just get you a handful
6:09
at a time, you know, whatever you need.
6:17
Okay. Let's give that a few minutes on this.
6:25
But it won't be too much longer now.
6:28
Oh, those onions smell heavenly
6:31
and the Vidalias aren't they,
6:36
aren't they beginning to come in.
6:38
- [Theresa] Yes.
6:39
- I guess they are, we use them.
6:41
When Vidalias go out of season
6:46
I usually buy a Texas sweet,
6:51
some big sweet onions that come from Texas.
6:56
And they're good, my Texan friends.
7:00
But not quite as good as that Vidalia.
7:04
If you want something good, take one of those Vidalia onions
7:09
and quarter it and leave the root to it, together.
7:15
Don't, don't cut the bottom of that.
7:17
Quarter it and put a beef bouillon in the center
7:21
of that onion and a slice of butter in each quarter.
7:27
And double wrap that with heavy duty foil
7:31
and put it on the coals.
7:34
And it is so good along with a steak.
7:39
- [Eddie] I think we we've tried that
7:40
in the air fryer too and it turned out really, really nice.
7:43
- Yeah it worked, didn't it?
7:44
You know, my cousin, Don Hires, he bakes a lot
7:49
of his off just in his regular oven
7:52
because I don't think he fools around
7:56
with any kind of charcoal grill or anything.
7:58
So that will work any way you can get heat to it,
8:02
but they are especially good on that on the,
8:07
sitting right on the charcoal briquettes.
8:11
And when they're brown,
8:15
we are, this is, this is just a wonderful looking custard.
8:22
It's going to make this a really, really fine pie.
8:28
And then I've got a little bacon here that's,
8:32
I'm just going to sprinkle on top for garnish when it comes
8:35
out of the oven, but we're going to bake this at 325.
8:42
Let's see for how long,
8:45
30 minutes, about 30 minutes
8:47
and we're using just a frozen pie crust,
8:53
those onions are going to be so good,
8:55
you're not even going to pay attention
8:57
that you're using a store-bought frozen pie rust.
9:00
- [Eddie] And you already baked it?
9:02
- Yes. It's already been baked off.
9:06
And if you don't like these kinds,
9:08
I think my favorite is a refrigerated pie crust, you know
9:12
where you can put them in your own dish,
9:15
Eddie you know what I'm talking about, don't you?
9:17
- [Eddie] Yep.
9:18
- It comes with two already rolled out pie crust.
9:22
Those are so good
9:26
and they make wonderful fried pies too.
9:33
Y'all I can't resist,
9:38
these onions are so, so good.
9:43
I mean, just like they're so sweet
9:46
and full of so much flavor and you know what?
9:49
I could sit down and eat a plate of this
9:52
along with sliced tomatoes and be happy happy girl.
9:57
Think I was eating like a queen.
10:00
Alright, so they are brown.
10:05
They're a light, light, golden brown,
10:09
and I guess they were on 10, 10, 12 minutes, right?
10:13
Eddie, you think?
10:13
- [Eddie] Mhmm.
10:20
- Okay, just want to spread those out evenly.
10:26
And then, I'm going to,
10:35
I'm going to ladle this over the onions.
10:40
I just feel like it gives me a little bit better control.
10:47
Do y'all hear those machines out there?
10:52
Bobby is having all of his trees trimmed
10:59
because there's a ton of Oak trees out there
11:03
and those rotten limbs
11:06
they can break and fall down before you even realize it
11:10
before you even hear a cracking.
11:14
So, that's what they're doing outside,
11:16
if you hear that noise.
11:19
I'm going to just take my fork and kind of stir those around
11:24
so I can see just how much custard I can get in there.
11:35
Oh my gosh, I still got custard left, I can't stand it.
11:39
- [Eddie] Yeah. It probably needed a deep, deep dish.
11:43
- It did need a deep dish.
11:44
- [Theresa] It is a deep dish.
11:45
- No, I don't think so.
11:48
- [Theresa] That's what it called itself.
11:49
- I don't think so. No, that's not a deep dish.
11:55
Okay. Here we go in the oven 325, for 30 minutes.
12:02
Look what's fresh out of the oven, y'all.
12:06
- [Eddie] It's pretty.
12:07
- Our Vidalia onion pie.
12:10
Now, where did our bacon go?
12:13
I had some bacon,
12:16
to go on the top of it for garnish.
12:24
- [Eddie] It looks artsy.
12:26
- Oh don't it look artsy.
12:31
I don't want to put too much bacon on it
12:33
because I like the way it kind of just looks,
12:38
looks like that.
12:42
All right you see this tinfoil gets cool almost immediately,
12:47
doesn't it?
12:50
All right, not a drop got on this, so that's great.
12:54
Put it over there and wait for it to cool off.
12:59
And this is nice and firm, y'all,
13:04
and I know that I have shown y'all
13:09
a nice way to get that first piece of pie out
13:14
because usually trying to get that first piece
13:17
of pie out because it's ruined,
13:20
you might as well just eat it for cause.
13:24
So I'm going to come in here and I'm going to snip
13:29
my pie plate and this is going to be about the size
13:34
I want, this piece like this,
13:36
oh, thank you, Theresa.
13:37
- [Theresa] I'm trying to be helpful. Not just making noise.
13:40
- Thank you. Thank you. Thank you.
13:50
And this is a wonderful side dish y'all for so many things.
13:54
Now you just pull,
13:56
pull that piece of tinfoil down, like that.
14:06
And let's see, this is the first piece.
14:08
So I'm going to slice through right there.
14:15
Then we'll slice this side right over here.
14:23
Now you may still have a little ugly
14:29
but it won't be as ugly as it could have been.
14:33
Maybe it could.
14:34
(laughter)
14:36
Maybe it could be, this needs to sit for about 10 minutes
14:43
for it to lose some of its heat.
14:44
But you know, I'm not waiting 10 minutes.
14:55
So that's, that's nice and clean,
14:57
after it cools,
15:02
it'll come out perfect.
15:05
Usually it doesn't look that bad, does it Eddie?
15:07
(laughter)
15:10
That first piece usually looks better,
15:13
but my impatience,
15:17
my lack of waiting patience, I'm short on them.
15:38
- [Eddie] Good brunch.
15:40
So I hadn't fixed... a wonderful brunch.
15:41
A ladies brunch, brunch, for a shower
15:46
or if you're having the ladies over for bridge,
15:49
I don't know if anybody does that anymore.
15:51
Not it's been a hundred years since I've done it.
15:55
Oh, this is so very good.
16:00
It's wonderful with a steak.
16:02
If you're having company and you could put this
16:05
in individual tart shells so that everybody would have
16:11
have their own and you wouldn't have to worry
16:13
about cutting it and it looking perfect.
16:17
You could do it that way.
16:19
It would be wonderful with fried chicken
16:22
and it would be wonderful
16:24
with a cup of coffee
16:29
and a slice of Vidalia onion pie.
16:32
Now here's the only thing,
16:34
it's been so many years since I've made this.
16:35
Now, this is the only thing that I would recommend to y'all,
16:42
I wouldn't cut your onions in like onion rings
16:47
because they're hard to, they were hard to cut.
16:52
So I would chop mine
16:59
and that's about the only,
17:01
only thing I would do differently.
17:05
Like I said, I've been making it for years
17:07
but it's been so long
17:08
but I just would not cut these in rings
17:11
because that's what you're going to have.
17:18
It is delicious.
17:23
Delicious.
17:27
Just dice up those Vidalia onions, y'all.
17:30
(laughter)
17:33
Oven baked dishes.
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