Paula Deen Vidalia Onion Pie

Paula Deen Vidalia Onion Pie is a creamy savory custard pie with sweet sauteed Vidalia onions, sour cream and crumbled bacon that comes together in 45 minutes. Save this easy Southern comfort food side dish for your holiday table, church supper or Sunday dinner, because it bakes in one pie pan.

Brown the onions in the butter until they turn lightly golden, because that is where all the sweetness in the filling comes from. Skip it and the pie tastes sharp and watery instead of rich and mellow.

Paula uses a prebaked deep dish crust and sets the pie pan on a sheet pan, which catches drips. The flour whisked in with the eggs also helps the sour cream custard set up firm enough to slice cleanly.

Paula Deen Vidalia Onion Pie

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

320

kcal

Soft, sweet onions sit in a smooth sour cream custard inside a flaky crust, with crisp bacon scattered across the top. Once baked, the center turns firm and sliceable while the edges brown lightly.

Ingredients

• 3 cups Vidalia onions, thinly sliced
  

• 3 tablespoons Butter, melted
  

• 1 (9-inch) prebaked deep dish pie shell
  

• 2 eggs, beaten
  

• 3 tablespoons all purpose flour
  

• 1/2 cup milk
  

• 1 1/2 cups Sour cream
  

• 1 teaspoon Kosher salt
  

• 4 slices bacon, crisply cooked and crumbled
  

Directions

• Preheat the oven: Preheat your oven to 325°F. Then get the pie shell, onions and bacon ready so the filling goes together quickly.
• Saute the onions: Melt 3 tablespoons butter in a medium saucepan over medium heat, then add 3 cups thinly sliced Vidalia onions. Cook them, stirring now and then, until they are lightly browned.
• Fill the crust: Set the prebaked 9-inch deep dish pie shell on a sheet pan. Then line the bottom of the crust with the browned onions.
• Mix the custard: Beat 2 eggs and 3 tablespoons all purpose flour together in a small bowl until combined. Then stir in 1/2 cup milk, 1 1/2 cups sour cream and 1 teaspoon kosher salt until smooth.
• Add the bacon and bake: Pour the custard over the onions and scatter the 4 slices of crisp crumbled bacon on top. Bake for about 30 minutes, until the center is firm.
• Serve the pie: Transfer the pie to a serving platter once it comes out of the oven. Then slice it and serve while it is warm.

Tools for this recipe

• Nordic Ware half sheet pan, Pyrex 9.5-inch glass pie plate, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use yellow onions instead of Vidalia onions?

Yellow onions will work, but the pie will taste sharper because Vidalias are much sweeter. If you go that route, cook the onions a few minutes longer so they soften and mellow out.

How do I store leftover onion pie?

Cover the pie and keep it in the fridge for up to 3 days. Reheat slices in a 325°F oven until warmed through, since the microwave can make the crust soft.

Can I make Vidalia onion pie ahead of time?

You can saute the onions and cook the bacon a day ahead and keep them in the fridge. Then mix the custard and bake the pie fresh so the crust stays crisp.

Do I have to prebake the pie crust?

Yes, the recipe calls for a prebaked deep dish shell. A raw crust would stay pale and soggy under the wet custard in only 30 minutes of baking.

How do I know when the onion pie is done?

The center should feel firm and no longer jiggle when you nudge the pan. That usually takes about 30 minutes at 325°F, though ovens run a little different.