Vidalia Onion Pie

Thanksgiving is next week – crazy how quickly time flies in the fall.  Since I love to cook, I decided to include a ‘staple’ from my holiday table menu.  Haven’t posted a recipe in quite some time. This one is worth the wait, though.  If you like onions, that is.

Vidalia Onion Pie

  • 1 1/2 cups finely crushed buttery crackers
  • 6 tablespoons unsalted butter – room temperature
  • 2 cups thinly sliced Vidalia onions
  • 3/4 cup whole milk
  • 2 eggs
  • 3/4 cup grated sharp cheddar cheese
  • salt/pepper or  favorite all-in-one seasoning type to taste

Mix crackers and 4 tablespoons butter until blended.  Press into bottom and sides of 8-inch pie pan.
Melt remaining butter in cast iron skillet with salt/pepper. Saute onions until tender, then arrange onions over cracker crust.
Beat milk and eggs until smooth consistency, then pour over onions.  Sprinkle cheese over mixture.
Bake in oven preheated to 350 for 35 minutes or until nicely browned.

Recipe courtesy of Traverse Magazine reprinted from Nov 1992 issue of Bon Appetit.

I love onions.  My grandmother used to eat them  raw.  Me, I just saute – in my cask iron skillet, of course.  That smell is amazing.  It brings perspective to the otherwise daunting task of meal preparation.


I really have nothing else to say about onions.  However, I will close with a parting thought/challenge –  Ponder the complexity that is the onion.

onions have layers


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