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Vidalia Onion and Mushroom Pie

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“This pie is an onion-lovers dream! You can use a store-bought frozen 9-inch deep-dish pie shell for this but you will have to reduce the Vidalia onions to one, and the sliced mushrooms to 2 cups. Prep time does not include making the pie pastry.”
1hr 10mins

Ingredients Nutrition

  • 2 vidalia onions (halved and thinly sliced)
  • 1 -2 tablespoon fresh mined garlic (optional)
  • 2 -3 cups fresh mushrooms, sliced
  • 3 tablespoons butter or 3 tablespoons olive oil
  • 4 large eggs
  • 1 cup whipping cream, unwhipped
  • 14 cup grated parmesan cheese (can use more!)
  • 1 pinch dried thyme (or use 1 tablespoon fresh chopped thyme)
  • 1 12 teaspoons salt (or to taste, I use seasoned salt)
  • black pepper
  • 18 teaspoon nutmeg
  • 1 (10 inch) deep dish pie shells


  1. Fit the pastry into a 10-inch deep-dish pie plate, then flute edges as desired; cover with plastic wrap and chill while making the filling.
  2. In a large skillet melt butter over medium heat; add in the sliced onions with mushrooms; saute for about 15 minutes or until the onions are tender (adding in the garlic if using, the last 3 minutes).
  3. In a large bowl whisk together the eggs with whipping cream, Parmesan cheese, thyme, salt, black pepper and nutmeg.
  4. Add in the onion/mushroom mixture; stir to combine then spoon into the prepared pie shell.
  5. Place the pie plate onto a baking sheet.
  6. Set oven to 350 degrees (set oven rack to bottom position).
  7. Bake for about 45 minutes or until done.
  8. Delicious!

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