It's a Southern delicacy I've only recently discovered, a culinary celebration of tongasmic* proportion:  Vidalia Onion Pie.

Vidalia Onion Pie Making this and/or eating a slice must be included on your personal Bucket List, it's that good.  Onions…in a pie…who would've thunk it? 

Then again, we are talking Vidalia onions; unusually sweet, Federally "protected" and so scrumptious the State of Georgia claimed them as Official State Vegetable (compelling evidence I'm not speaking in hyperbole).  They don't cause your eyes to water like c o m m o n sweet onions, but your tastebuds might squeeze out a tear or two of joy.

I contacted the Vidalia Onion People to let 'em know I was talking about them behind their back, and–GET!! OUT!!–they've offered to ship a $40 Vidalia Onion Goodie basket to a lucky PENSIEVE reader in the U.S.!  All you have to do is leave a comment; multiple entries are encouraged by Tweeting or linking this post's permalink from your Facebook page, and then commenting your Tweet URL or whatever it is you link if you've Facebooked it (Bueller??). 

Plus, if you're already familiar with Vidalia onions and have a favorite recipe to share, you'll want to submit it to the "Sweet Times with Vidalias" recipe contest, where you might just win one of three cash prizes.

Here's the recipe that might well change your life and bring about World Peace…well, I'm sure it would if we could get everyone to come to Sunday Dinner! 

Vidalia Onion Pie**
  • 2 pounds Vidalia Onions, thinly sliced
  • 1 stick butter (clearly, approved by my dear friend, Paula Deen
  • 3 eggs, well beaten
  • 1 cup sour cream
  • 1/24 teaspoon salt
  • 1/2 teaspoon white pepper
  • dash hot sauce
  • 1 pastry shell, unbaked
  • Freshly grated Parmesan cheese

Sauté onions in butter until tender and translucent.  Combine eggs and sour cream.  Add to onion mixture.  Season mixture and pour in pastry shell.  Top with grated cheese.  Bake at 450°for 20 minutes, then lower to 325° for 20 more minutes. 

Serves 1, 6 or 8, depending on size of slice ;).

Note:  I used my famous Perfect Pie Crust instead of a prepared shell; the edges burned slightly and the pie browned a bit too much for my liking; next time I'll use my Pie Saver or tin foil to avoid this and probably lower the temp to 425.


* Coined by Rachel at A Southern Fairytale, her recipes always sound delish!!  Check out her Mouth-watering Mondays
** This recipe is ever-so-slightly adapted from the Onion Pie featured in "Tea-Time at the Masters: A Collection of Recipes," a wonderful cookbook if you'd like a thorough compilation of Southern recipes!

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