John Michael Lerma's Vidalia Onion Pie
Indulge in the rich, savory elegance of John Michael Lerma's Vidalia Onion Pie, a Southern-inspired classic that marries sweet Vidalia onions with a luscious, creamy custard. This easy-to-make dish features layers of sautéed onions, melted Gruyère and Parmesan cheeses, and a silky blend of eggs and heavy cream, all nestled in a perfectly baked 9-inch pie crust. Seasoned simply with salt, black pepper, and a sprinkle of fresh parsley for garnish, this recipe celebrates the natural sweetness of Vidalia onions while delivering a comforting yet gourmet experience. Perfect as a side dish or a standout centerpiece for brunch, lunch, or dinner, this onion pie is ready in just over an hour and serves six. Whether you’re hosting a gathering or looking for a flavorful twist on a classic quiche, this Vidalia Onion Pie is sure to impress.
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Ingredients
- 3 cups (sliced) Vidalia onions
- 3 tablespoons Butter
- 2 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup (shredded) Gruyère cheese
- 0.5 cup (grated) Parmesan cheese
- 1 (9-inch, pre-baked or store-bought) Pie crust
- 2 tablespoons (chopped, for garnish) Fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C). Place your pre-baked 9-inch pie crust on a baking sheet to catch any overflow during baking.
Step 2
In a large skillet, melt the butter over medium heat. Add the sliced Vidalia onions and sauté them until they become soft and translucent, about 10 minutes. Remove from heat and set aside to cool slightly.
Step 3
In a medium mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and smooth.
Step 4
Spread the sautéed onions evenly across the bottom of the pre-baked pie crust. Sprinkle the shredded Gruyère cheese over the onions, followed by the grated Parmesan cheese.
Step 5
Slowly pour the egg and cream mixture over the onions and cheese layer, ensuring that it spreads evenly across the pie filling.
Step 6
Bake the pie in the preheated oven for 40 to 45 minutes, or until the custard is set and the top is golden brown.
Step 7
Remove the pie from the oven and allow it to cool for 10 minutes before slicing. Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1298.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2776.9 |
| Total Fat 212.7g | 0% |
| Saturated Fat 117.6g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 923.2mg | 0% |
| Sodium 4694.3mg | 0% |
| Total Carbohydrate 113.6g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 35.6g | |
| Protein 79.7g | 0% |
| Vitamin D 120.4IU | 0% |
| Calcium 1998.1mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1208.1mg | 0% |
Source of Calories