YB Vidalia Onion Recip Needed

Brett

I need the YB Vidalia Onion Pie Recipe for tomorrow. Lawn Ranger, YB, or anyone else who knows, any help would be greatly appreciated. [p]Brett

J Appledog

Brett, I too am looking for a Vidalia onion recipe that was posted here a year or two or three ago. The onions were scooped out and there was Worcestershire sauce involved, and maybe butter and Parmesan cheese or bread crumbs? Any help would be appreciated! JCA

J Appledog

Brett,
Look in the archives - enter Vidalia. JCA

mad max beyond eggdome

Brett, i think i found it for you:[p]
Vidalia Onion Pie
Submitted by: Larry Ward larryw@mail.mcg.edu.
From: Tea Time at the Masters [p]

---

Onion Pie-goes Great with steak.
Ingredients:
• 2 lb Vidalia Onions
• 8 tsp butter
• 3 eggs well beaten
• Cup sour cream
• ¼ tsp salt
• ½ tsp white pepper
• Dash tabasco
• 1 pastry shell, unbaked
• 2 Cup cheddar cheese [p]
Preparation Directions:
• Saute onions in butter.Combine eggs and sour cream.Add to onion mixture with ½ the cheese .Season mixture and pour in pastry shell. Top with rest of cheese. [p]Cooking Directions:
• Bake on Egg at 375 degrees for 40 minutes. [p]Special Instructions:
• Serves 6 [p]

The Naked Whiz

mad max beyond eggdome,
I made it tonight. I'd say that it makes more filling than will go into a single pie crust. I had enough for 1.5 pies. Of course, I still can't taste a dang thing, so you'll just have to take the word of my wife, daughter and mate from England who all said it was very good. If my sinuses don't clear up soon, I'm gonna have to snort some horseradish or something....[p]TNW

Pakak

I've been meaning to try this but haven't found Vidalias until today. Anyway, I just noticed it said an "unbaked pie crust". Shouldn't the crust be cooked before the filling is put in and the whole thing baked? I KNOW this is called for in the Tomato Pie recipe. It seems like the crust wouldn't turn out unless cooked before.[p]Just asking you, since you made it today.

BobinFla

The Naked Whiz,
Shoulda spiced that pie up. I mean *really* spiced it up, like in "clear-your-sinuses-up spicey.[p]I used a deep dish pie crust and only had a small amount left.[p]BOB

YB

Brett,
Here is the recipe....I use the deep dish pie shells and have started baking them as per the directions on the pie shell package.I think you cook them about 13 minutes.It will work eather way...cooked or uncooked.
Larry
[ul][li]Vidalia Onion Pie Recipe[/ul]

Unknown

YB,[p]I cooked this last week for the first time and it was great, but you may want to modify your recipe to indicate the deep dish pie shell. I had regular 9" pie shells (fortunately I had two) and couldn't get all the ingredients in one shell. I made two thinner pies instead, they were both excellent and gobbled down by four adults within minutes.

The Naked Whiz

Pakak,
Nope, unbaked worked fine. This dish is essentially a quiche, even though us real men don't eat quiche. LOL! I've never made a quiche with a blind baked crust, so you should have no fear. [p]FWIW, just to go on the record, I baked it in a small egg. It was on a raised grid on a pizza stone. Temp was 375. The edges of the crust were close to being done after about 10 minutes and I had to quick whip out the emergency foil shield for the edges. The crust underneath the egg mixture got a little overdone, so I think in my egg with my setup, I'd cook it at 325.[p]TNW

YB

paulH,
Thanks... I will make that change....Don't use Mrs Smith's pie crust...It's to sweet.
Larry

YB

The Naked Whiz,
Here is the setup I use...Raised grid and 9" deep dish pie pan in the BGE deep dish pizza stone.These are tomato pies.
Larry
[ul][li]Pies on the Egg[/ul]