Vidalia Onion Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Vidalia Onion Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Vidalia Onion Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 Vidalia onions, thinly sliced
• 4 eggs, beaten
• 1 cup sour cream
• salt and pepper to taste
• 1/2 cup unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 pinch paprika
• 2 tablespoons hot sauce
• 2 (9 inch) pie shells, baked
• 1/2 cup grated Parmesan cheese
• for topping

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 2: Technique & Execution

In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often

Step 3: Technique & Execution

In a large bowl, mix onions with eggs and sour cream

Step 4: Technique & Execution

Stir in onion juices, butter and cheese

Step 5: Technique & Execution

Add salt and pepper and hot sauce to taste

Step 6: Technique & Execution

Make sure all ingredients are well blended and then pour into the 2 pie shells