Date posted: May 8, 2013
I came off the plane into Sheridan the other day and immediately went to the store for essentials for breakfast the next morning. As I was moving through the produce I happened to notice that the Vidalias had arrived and stopped to snag a bag. If you’ve never explored the difference Vidalia or Walla Walla sweet onions can make in a recipe you should.
I’m sharing one of my all-time favorite recipes with you to try. Don’t think you’ll like Vidalia onion pie? Wow, life is short, give it a dance.
Vidalia Onion Pie
1/2 cup (1 stick) butter or margarine
5 medium-size Vidalia or other sweet onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 dashes Tabasco sauce
1/4 teaspoon dry mustard
3 eggs, well beaten
1 cup sour cream
1 9-inch deep-dish pastry shell, unbaked
1/2 cup grated sharp cheddar cheese
Preheat oven to 450 degrees F. Heat butter in a frying pan, add onions, and saute until onions are translucent but not brown.
Combine the salt, pepper, Tabasco, mustard, eggs and sour cream in a medium-size bowl and mix well. Stir in the onions. Pour the mixture into the pastry shell and top with the grated cheese.
Bake for 20 minutes, then reduce the oven temperature to 325 degrees and bake until the filling is set and the top is golden brown, about 20 minutes more.|
Let cool for at least 10 minutes before cutting into serving pieces.
Makes 8-12 first course servings.
I clipped this recipe from the Raleigh, N.C. newspaper, The News and Observer, more than 20 years ago. The recipe itself is from The Charleston Junior League.
The Vidalia onion took root in Toombs County, Georgia. Georgia’s state Legislature gave Vidalia onions legal status by limiting their production to 20 counties. To be called a Vidalia, the onion must be grown within a designated area around Vidalia, Ga.
Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.