Reviewed: Sep. 19, 2008

So yummy - definitely a "treat" recipe though! I cut down on the fat and added to the cheesiness a little by using a pottle of low-fat cottage cheese instead of half n half; I whizzed it in the blender with the eggs and cheese to make a smooth custard. Excellent as a wedge served with crispy crunchy salad for a vegetarian meal, or with crisp bacon and salad for meat eaters.

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Mintyone

	Cooking Level: Expert Home Town: Christchurch, Canterbury, New Zealand
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Reviewed: Sep. 2, 2008

Very yummy, easy, and creative recipe. Even those who are not crazy about onions enjoyed it. This is delicious but it is obvious why- it is SOOO buttery. I had to double the crust to have enough. Definitely a special treat!

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Sarah

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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Reviewed: Jul. 16, 2008

This is a simple recipe but the results are fabulous. I made the pie for a group picnic and it was a hit. I used Ritz crackers which were easily made in to crumbs in my Cuisinart. We don't get Vidalia onions up this way so I used Walla Walla sweets with excellent results. The pie had a mild onion flavor and was a perfect accompaniment to grilled meat. Non onion lovers enjoyed it as well. Give it a try.

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Anastasia Wojiek

	Cooking Level: Expert Home Town: Littleton, Colorado, USA Living In: Moscow, Idaho, USA
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Reviewed: Jun. 8, 2008

This recipe is amazing. I was a little worried that there weren't enough eggs and that it would be dry, but it turned out perfect. Like other reviewers, I also added more cheese to the top. This was a big hit with my 2 year old, my 7 year old and my 31 year old husband. We had it as a side dish, but it would also make a great breakfast quiche.

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Dee

	Cooking Level: Intermediate Home Town: Riverside, California, USA Living In: Snohomish, Washington, USA
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Reviewed: May 25, 2008

OMG! This was awsome! My friend just called to tell me a THIRD time how good this was. This will definetly be a tradition as soon as the vidalia's come in season. I used wheat townhouse crackers and it turned out wonderful. Thanks for a GREAT recipe !

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lons65

	Cooking Level: Intermediate Living In: Pike Creek, Delaware, USA
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Reviewed: Apr. 27, 2008

This was the greatest recipe, thanks for posting! I added more cheese on top and let it cook a little longer than suggested to brown the cheese and it was wonderful! My husband and I loved it. I will make this again!

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Jessica

	Cooking Level: Intermediate Home Town: Belle Chasse, Louisiana, USA
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Reviewed: Nov. 12, 2007

This was easy to assemble and quite good. I didn't mix the cheese in with the egg and cream mixture. I layed it on top after I spread the mixture onto the crust. My wife said it was gourmet! Garnished it with salsa and snipped chives. WOW.

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daveycooks

	Cooking Level: Intermediate Home Town: Wayne, New Jersey, USA Living In: Hawthorne, New Jersey, USA
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Reviewed: Sep. 30, 2007

Sorry did not like this recipe. My dad and husband said it was OK...but would not be something they would ask for again.

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DJRUHF

	Cooking Level: Intermediate Home Town: Brockway, Pennsylvania, USA Living In: Stevensville, Montana, USA
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Reviewed: Aug. 29, 2007

Very rich, but good. Added 1/2 cup shredded Gruyere cheese and 1/2 tsp thyme to egg mixture. Also, increased the cheddar cheese to 1/2 cup.

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Miya

	Cooking Level: Expert Home Town: Long Island, New York, USA Living In: Englewood, Florida, USA
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Reviewed: Aug. 21, 2007

Like reviewer, Wilemon, I added 1/2c cheese to egg mixture, and 1/2c to top of pie. And as Cookin'mama recommended, next time I would reduce the butter in the crust as it was a bit greasy. All in all, it was very good. Very rich though; richer than what we are used to eating. Thanks for sharing your recipe, Susan!

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LADYJAYPEE

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: Aug. 14, 2007

This was very good but I knew 1/4 cup of cheese would not be enough for our taste so I added 1/2 cup to the egg mixture and also used 1/2 cup on top.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Aug. 11, 2007

This was delicious and much lighter than I thought it would be ! We really liked it a lot and plan on making it again and again ! Next time, we might try adding mushrooms. Thank you for sharing !

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PammyT

	Cooking Level: Intermediate Home Town: Evansville, Indiana, USA Living In: Eureka, Missouri, USA
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Reviewed: Aug. 6, 2007

Easy and very tasty. I would have liked the crust to be a little crispier. Maybe I'll try baking it for 10 minutes first the next time I make this. A great complement to burgers.

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susiekew

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Reviewed: Aug. 6, 2007

Excellent!

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Laurie


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Reviewed: Oct. 3, 2006

Not a vidalia onion season has gone by without being asked to make it several times. I am always asked for the recipe. I only use 4 Tablespoons of butter in the crust (saltines do not work, you must use Ritz type crackers). I use whole milk instead of half and half, but nonfat or lowfat milks don't cut it. Topped with about a cup of cheese, this pie is an awesome side for grilled meats.

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