My friend made this Vidalia Onion Pie and brought it to a fish fry. It was a great compliment to the rest of the side dishes.
An onion pie? Yep, and it is outstanding. The natural sweetness of Vidalia onions melds beautifully with the sharpness of the cheddar cheese and the cracker crust’s saltiness, creating a scrumptious pie savory pie you will find yourself baing again and again. It’s simple to make, inexpensive, and oh, so good. Give it a try!
Onions You Can Use as a Substitute
Vidalia onions may be one of the best known sweet onions, but it is not the only one! If you can’t find Vidalia onions at your local supermarket, don’t worry. You can still make this amazing pie. Try using the same amount of the following sweet onions as substitutes.
Some of the best alternatives to Vidalia onions are:
- Walla Wallas. The Walla Walla onion is Washington’s state vegetable and offers a very mild and sweet taste.
- Sweet Mauis. Grown in the volcanic soil of Mount Haleakala, Sweet Maui onions are world-renowned for their taste.
- Imperial Valley Sweets. These sweet onions from southern California have a very short season between later April and June but are well worth trying.
- Carzalia Sweets. These New Mexico sweet onions are popular choices for many cooks.
- Sunbrero Sweets. Another commonly available sweet onions from Texas.
How to Store Sweet Onions to Make Them Last Longer
Baking an onion pie is a great way to use up a bunch of onions before they go bad, but there are several things you can do to prevent your onions from sprouting or rotting too quickly. Properly stored, onions can last up to 8 weeks or even longer and saving you a lot of money by allowing you to buy onions in bulk without fear.
Prolong the storage time of your onions with the following tips:
- Ensure your onions are completely dry. Damp onions rot quickly, and high humidity is just as dangerous as liquids.
- Choose a cool, dark storage location. Onions do best in the dark at a constant temperature of between 40 and 50 degrees. A root cellar is ideal, but separate your onions from your potatoes unless you want your potatoes to sprout.
- Onions need plenty of fresh air. Store your onions in a mesh bag somewhere air can circulate around them.
- Sliced onions freeze well. Feel free to peel and slice your onions and freeze them in a freezer bag for up to 8 months.
Tips on Making, Serving and Storing Vidalia Onion Pie
- Use a springform pan. When the onion pie comes out of the oven, the cracker crust will be very delicate. Instead of struggling to cut a neat piece of the pie baked in a regular pie pan, use a springform pan to make serving slices much easier.
- Add a simple salad of greens. An onion pie is rich and hearty, and adding a simple green salad with a tart balsamic vinaigrette dressing turns it into an incredibly delicious and balanced light supper.
- Enjoy within two days. Between the eggs and the onions, this pay won’t last long in the fridge.
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Here is what you need to make an onion pie:
- Saltine crackers
- Vidalia onions
- Cheddar cheese
How to Make Vidalia Onion Pie
Mix saltines with the melted margarine. Press into 9″ pie plate.
Sauté onions in 2 tablespoons margarine until tender but not brown.
Place cooked onions in the crumb crust.
Mix remaining ingredients for the filling.
Pour filling mixture over onions.
Bake at 350 degrees for 20-30 minutes or until a knife inserted in the center comes out clean.
Slice and enjoy as a side dish or meatless meal.
Best Side Dish Recipes
- Cooked Carrots Recipe
- Martha Stewart Macaroni and Cheese
- Dried Black Beans Recipe
- Cheddar Cauliflower
- How to Make Red Potatoes
- Baked Cream Corn
- French Onion Rice
- Easy BBQ Baked Beans Recipe
- Keto Broccoli Cheese
- Lubys Mac and Cheese
More savory pie recipes
Be sure to check out more of my recipes for side dishes and savory pies.
Vidalia Onion Pie
- 1 cup crushed saltine crackers
- 1/4 cup melted margarine
- 2 cups thinly sliced Vidalia onions
- 2 tablespoons margarine
- 1/4 cup shredded cheddar cheese
- 2 eggs slightly beaten
- 3/4 cup milk
- 3/4 teaspoon salt
- Preheat oven to 350 degrees.
- Mix saltines with the melted margarine. Press into 9" pie plate.
- Sauté onions in 2 tablespoons margarine until tender but not brown. Drain onions on paper towels to remove moister. Pour into crumb crust. Mix remaining ingredients and pour over onions.
- Bake at 350 degrees for 20-30 minutes or until a knife inserted in the center comes out clean.
- Walla Walla
- Sweet Imperial
- Texas Spring Sweet
- 1015 onions
I’d keep the crust and filling separate until ready to bake if I were to try an early prep, you don’t want the crust getting soaked through.
I was wondering if you could prepare ahead of time and refridgerate to bake a day or two later. Anybody know?