Oh my goodness, I’m so excited to share this little gem with you today! This Sweet Onion Pie is one of those recipes that sneaks up on you—in the best way possible. I first made it one summer evening when we had an overabundance of Vidalia onions (thanks to my husband’s overzealous trip to the farmer’s market 😄). I remembered my grandma mentioning something about “onion pie” when I was a little girl, and I thought, Could that really be good? Spoiler alert: it’s not just good—it’s downright addictive.
The first time I baked it, the kitchen smelled like a cozy mix of caramelized onions, buttery crust, and warm Southern comfort. And when we took that first bite? Creamy, savory filling with a hint of sweetness from those tender onions—pure heaven. We’ve been hooked ever since.
Whether you’re serving it as a side at a Sunday dinner, or making it the main event with a simple salad, this pie is always the first thing to disappear. I just had to share it with you.
Why You’ll Love This Sweet Onion Pie:
- Rich and comforting: Buttery crust, creamy filling, and melt-in-your-mouth onions.
- Sweet and savory combo: The onions cook down to release their natural sweetness—it’s magic!
- Simple ingredients: Nothing fancy here, just pantry staples and fresh produce.
- Perfect for any meal: Brunch, dinner, or even a holiday side dish!
- Make-ahead friendly: Reheats beautifully and might even taste better the next day.
Frequently Asked Questions (FAQs) ❓
Can I freeze Sweet Onion Pie?
Yes, this pie freezes beautifully! Once it’s completely cooled, wrap the entire pie—or individual slices—in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. You can store it in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw overnight in the fridge (don’t rush it on the counter—trust me, it messes with the texture). To reheat, place it in a 325°F oven for 15–20 minutes until it’s heated through and the top is slightly crisp again. If you’re reheating a single slice, a minute or two in the microwave will do the trick, but the oven will give you the best results.
What if I don’t have sweet onions?
No sweet onions? No problem. While Vidalia or Walla Walla onions are ideal for that mellow, almost caramelized sweetness, regular yellow onions will work too. Just slice them thin and add a teaspoon of sugar while you sauté to help mimic that sweet flavor. Cook them low and slow to really draw out the natural sugars—it makes all the difference.
Is the mayo really necessary?
I totally get the hesitation—mayo in pie sounds odd! But in this recipe, it melts into the filling and helps create that creamy, rich custard-like texture. It doesn’t taste like mayo at all once baked. If you’re avoiding mayo altogether, you can substitute it with full-fat sour cream or plain Greek yogurt. Just know the texture might be slightly different—still tasty, just a little less velvety.
Ingredients:
Here’s what goes into this Southern delight:
- 1 deep-dish pie crust, unbaked (store-bought is fine, but homemade gets you extra points!)
- 2 tablespoons unsalted butter
- 3 large sweet onions, thinly sliced (Vidalia or Walla Walla are my favorites)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional but adds a nice little kick)
- 1/2 cup mayonnaise (I know it sounds strange—just trust me!)
- 1/2 cup sour cream
- 2 large eggs
- 1 cup shredded sharp cheddar cheese, divided (extra sharp adds a nice tang)
- 1/4 cup grated Parmesan cheese
- Chopped fresh chives or parsley, for garnish (totally optional, but so pretty!)
Instructions:
Alright, let’s get cozy in the kitchen together:
- Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch deep dish pie plate and set it aside.
- Sauté those onions! In a large skillet, melt the butter over medium heat. Add the sliced onions and cook slowly, stirring often, until they’re super soft and golden—about 20-25 minutes. They should be translucent and sweet-smelling, like caramel candy but savory.
- Season it up with salt, pepper, and garlic powder (if using). Let the onions cool just a bit so they don’t scramble the eggs later.
- Mix the creamy base: In a medium bowl, whisk together the mayo, sour cream, eggs, and 3/4 cup of the shredded cheddar cheese. Stir in the cooled onions.
- Pour the mixture into the pie crust and smooth it out with a spatula. Sprinkle the top with the remaining 1/4 cup cheddar and the Parmesan.
- Bake for 35–40 minutes, or until the top is golden brown and the center is just set. If the edges of the crust are browning too fast, you can tent them with foil halfway through.
- Cool slightly before slicing. This part is hard—I know—but it helps the pie set up properly.
- Garnish and serve! Sprinkle with fresh herbs if you’re feeling fancy. Serve warm, room temp, or cold from the fridge (yes, really—it’s that good).
Pro Tips for Pie Perfection:
Use sweet onions only—regular yellow or red onions won’t give you that mellow, sugary flavor.
Make it ahead: This pie reheats like a dream in the oven or microwave. Great for meal prep!
Add a smoky twist: A little crumbled cooked bacon on top before baking? Game changer.
Want it crustless? Pour the filling into a greased pie dish and bake as-is for a low-carb option.
Storage & Serving Suggestions:
- Storing: Cover leftovers tightly with foil or plastic wrap and refrigerate for up to 4 days.
- Reheating: Warm slices in the oven at 325°F for 10–15 minutes or microwave in 30-second bursts until heated through.
Serving ideas:
- With a simple green salad and iced tea for a light lunch.
- As a unique side dish alongside roasted chicken or pork chops.
- At brunch with fruit salad and mimosas (yes please!).
