The Deen Bros. Lighter Vidalia Onion Pie

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The Deen Bros. Lighter Vidalia Onion Pie

By Bobby and Jamie Deen

The Deen Bros. Lighter Vidalia Onion Pie

131 Fewer Calories
13 g Less Fat

1 (9-inch) frozen deep-dish pie crust
2 teaspoons canola oil
2 medium Vidalia onions, thinly sliced (about 1 pound)
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
2 large eggs
3/4 cup low-fat (1%) milk
1/2 cup reduced-fat shredded Cheddar cheese
1/4 teaspoon salt
3 slices cooked crisp turkey bacon, crumbled

Prepare the pie crust according to package directions for a ready-to-fill crust.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onions, broth, and thyme; bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the onions are almost tender, about 10 minutes. Uncover and cook, stirring occasionally, until the liquid is completely evaporated and the onions are very tender, 8 – 10 minutes longer. Spoon the onions into the prepared crust. 

Whisk together the eggs, milk, cheese, and salt in a medium bowl. Pour the egg mixture over the onions in the crust. Top with the bacon. Bake until the top is slightly puffed and golden and a knife inserted into the center comes out clean, about 30 minutes. Let stand 10 minutes before slicing.

Servings: 8
Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

Per Serving: (1/8th of pie)168 Cal; 7 g Protein; 9 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 15 g Carb; 1 g Fiber; 4 g Sugar; 88 mg Calcium; 1 mg Iron; 294 mg Sodium; 65 mg Cholesterol

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Reader Comments:


Love this Vidalia Onion Pie! It is easy to make and tastes better each time I make it. Pretty too.

By Bernice Jasper on August 03, 2011


they didn't forget an oven temp. it says use the oven temp on the pie crust package.

By Anonymous on July 14, 2011


Have made your Green Tomato Cake several times. It is a hit.

By Nina Brooks on June 25, 2011


I love the idea of the "lighter" recipes! These are awesome for us southern folks who were raised on good food in a society that promotes health at every turn. Thanks, y'all!

By Kimberly on June 21, 2011


This looks really good!

By John on June 20, 2011


Hi Guys! This lighter onion pie sounds great. I had an onion pie in Germany years ago, and it was made on thin-crust pizza dough, with a tiny bit of sour cream. OH BOY! It was great. Looking forward to making yours, too!!! Thank you! MM

By Maryann on June 12, 2011


What is the oven temp. to bake this in? C.A.

By Anonymous on June 09, 2011


What temperature do you bake the onion pie at?

By Alex on June 08, 2011


Made your fried pecan pies for my dad, Sunday. Used canned biscuits instead of pie dough. Made a puffier pie, but still delicious. Also used splenda, however what's the point of that with Karo in the recipe. LOVE IT.

By Kenna Noonan on June 03, 2011


Haven't tried the recipe yet but, I am printing it so I can. Also plan on schmeering the bottom of the pie crust wit a light layer of Philly before adding the rest of the ingredients. How cheesy is that? <3 , BJ

By Barabara Johnson on June 03, 2011


they forgot to add a temp. for the oven...I checked out their momma's recipe to see what it was. 325 degrees. I can't wait to make this pie...although I won't add the herbs...don't like the flavor.

By Kimberly Petryshyn on June 03, 2011


Hi Paula! I can't wai to make this as I just love Vidalia Onions! I can't seem to find a temperature setting for the pie. I'm assuming it's about 350 or so? Thanks, Have a great day. Chris

By Christine Storbakken on June 03, 2011


Love your show love your recipes.

By Donna on June 03, 2011

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