Paula Deen knows her way around a kitchen and a Vidalia onion pie. This baby is out-of-this world! I love to watch Paula’s Best Dishes on a Saturday morning to glean an idea or two for a recipe to try over the weekend. Paula had me at Vidalia onion with this one.
This recipe is great for a weekend night television dinner. I have prepared it with and without the bacon. I prefer it without the bacon, so I fried a couple of pieces up to use as garnish post-baking. I also use a ¼ cup milk & ¼ cup heavy cream combination to equal the ½ cup milk called for. Dave the Builder and I will usually have a small side salad and a piece (or two) of this house favorite. It’s absolutely delicious!
Vidalia Onion Pie
3 cups thinly sliced Vidalia onions
3 tablespoons butter, melted
1 (9-inch) prebaked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
½ cup milk
1 ½ cups sour cream
1 teaspoon kosher salt
4 slices bacon, crisply cooked and crumbled
Bake deep-dish pie shell as directed on package.
Preheat oven to 325 degrees F. In a medium saucepan, melt butter over medium heat. Add onions and saute until lightly browned.
Place pie pan on a sheet pan. Line the bottom of pie crust with the onions.
In a small bowl, beat eggs and the flour together to combine. Add the milk, sour cream and salt. Mix well and pour over the onions.
Garnish with the bacon and bake until firm in the center, about 30 minutes.