VIDALIA ONION PIE BY SALLYE

Name: VIDALIA ONION PIE BY SALLYE
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6-8 servings
Cuisine: Southern
Ingredients: 1 deep dish frozen pie shell, uncooked; 1 Tbsp olive oil; 1 large shallot, thinly sliced; 2 lb vidalia onions, sliced; 1/2 c chicken or beef broth; 1/2 c port wine; 1 c heavy cream; 2 large eggs, beaten; 1 c asiago cheese, grated; 1 tsp fresh chopped thyme (or 1/2 tsp dried); 1 dash(es) garlic powder; salt & pepper to taste; 1/2 c chopped fresh parsley or cilantro to garnish

By sallye bates
@grandedame

Vidalia onions are the sweetest, best tasting onions in the world and are only grown in Vidalia GA. There's something about the soil there that keeps the onions unique. They are only available for a short time in the late spring and early summer.

When I lived in SC and my daughter lived in Atlanta, we would make a special weekend trip to buy onions in Vidalia (now you can get them at most supermarkets during season).

Here'a a good way to enjoy them.

Rating:

★★★★★ 1 vote5

Comments:

25 Comments

Serves:

6-8 servings

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1

deep dish frozen pie shell, uncooked
1 Tbsp

olive oil
1 large

shallot, thinly sliced
2 lb

vidalia onions, sliced
1/2 c

chicken or beef broth
1/2 c

port wine
1 c

heavy cream
2 large

eggs, beaten
1 c

asiago cheese, grated
1 tsp

fresh chopped thyme (or 1/2 tsp dried)
1 dash(es)

garlic powder
·

salt & pepper to taste
1/2 c

chopped fresh parsley or cilantro to garnish
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How to Make VIDALIA ONION PIE BY SALLYE

Step-by-Step

Heat the oil over medium heat in a heavy skillet

Add the shallots and onions, mix well, and cook until tender (about 5-7 minutes). Stir frequently to avoid burning
Increase the heat to high.

Stir in the port and continue cooking until liquid is reduced by half
Stir in the broth and continue cooking until liquid is again reduced by half, stirring frequently
Stir in the heavy cream and continue cooking once again until liquid is reduced by half. or until the mixture is a smooth cream sauce.

Stir in the thyme, salt, pepper and garlic powder

Remove from heat and cool
Stir in the cheese and eggs, cover and cool in refrigerator
Preheat the oven to 400º

Spoon the onion mixture into the uncooked pie shell.

Bake on the middle rack for 1 hour or until mixture is set and light golden brown.
Garnish with parsley or cilantro and serve warm or at room temperature (similar to a quiche)