Let me preface this recipe by saying that I do not make many recipes twice. I have a binder that I keep all my favorite recipes in, mostly family recipes, that actually do get made somewhat regularly. And of all those recipes, when Vidalias are in season, I probably make this one more than any other. So that tells you right there it’s not just good, it’s GOOD. Simple and unadorned, no cheese or other fancy ingredients. Just that wonderful, sweet Vidalia onion in every bite. I could eat it for breakfast, lunch, and dinner, and as a snack in between. And with Vidalias in the stores right now, it’s a perfect time to make this pie! 🙂
Vidalia Onion Pie
- 1 pie crust
- 4 slices bacon, chopped
- 3 cups sliced Vidalia or other sweet onion
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 3/4 tsp salt
- 2 tsp snipped fresh chives
Preheat oven to 400F. Bake pie crust for about 10-15 minutes or until just lightly browned. Remove and set aside to cool slightly.
While the pie crust is baking, cook the bacon in a large skillet until crisp. Remove and set aside. Add the sliced onion to the bacon drippings (you may drain some of the grease if you must, just not all!) and cook over medium-low heat until the onions start to caramelize. Don’t skimp on this step, you don’t want crunchy onions in your pie.
In a mixing bowl, whisk together the eggs, sour cream, milk, salt, and chives. Stir in the bacon and onions. Pour into prepared pie crust.
Reduce oven temp to 350F. Bake the pie for about 35-40 minutes or until set.