Cheddar Ritz Vidalia Pie

Cheddar and Ritz Cracker Vidalia Onion Pie is the ultimate comfort food for gatherings or a cozy Sunday supper. Sweet Vidalia onions become jammy and rich, layered with sharp cheddar and nestled in a crisp cracker crust. This dish always disappears fast whenever I bring it to a picnic or potluck.

The first time I made this onion pie was for a summer block party and I could not believe how quickly it became the talk of the table. Now it is a must at any holiday or potluck for my family.

Ingredients

• Vidalia onions: Thinly sliced for extra sweetness and caramelized edges. Choose onions that feel heavy and firm for best results.
• Unsalted butter: Creates deep flavor as the onions caramelize. Opt for high quality butter for a richer taste.
• Salt and black pepper: Essential for seasoning the onions. Use fresh cracked pepper for a little extra bite.
• Garlic powder and dried thyme: Give backbone and earthiness to the filling. Choose a fresh jar of dried thyme for the boldest flavor.
• Sharp cheddar cheese: Melts into the filling for a tangy cheesy bite. Use a block and shred it yourself for superior melt.
• Sour cream: Adds a cool creamy texture and a little tang. Full fat sour cream works best here.
• Large eggs: Bind the filling together and give a custardy feel. Use fresh eggs for the best structure.
• Ritz crackers: Crushed for both the crust and topping. Choose a fresh sleeve so your crust stays crisp.
• Grated Parmesan cheese: Brings in a little salty nuttiness. Buy a chunk and grate it for stronger flavor.

Instructions

Prepare the onions:

Melt unsalted butter in a large skillet over medium heat. Add sliced Vidalia onions then sprinkle in the salt. Stir regularly and cook gently for about seventeen minutes until the onions turn soft, gorgeously caramelized, and deeply golden. Turn off the heat and allow onions to cool slightly before blending in the filling.

Mix the filling:

In a large mixing bowl, combine caramelized onions, black pepper, garlic powder, dried thyme, shredded cheddar cheese, sour cream, and eggs. Mix together so everything is evenly distributed and coated, making sure the eggs get fully incorporated.

Make the crust:

Using a separate bowl, mix the crushed Ritz crackers with freshly grated Parmesan cheese. Give everything a quick toss so the Parmesan is speckled throughout.

Assemble the pie:

Spray or butter a nine inch pie dish. Spread half of the cracker mixture along the bottom in an even layer, pressing gently with your fingers to form a base. Pour in all of the onion cheese mixture and smooth the top with a spatula.

Finish and bake:

Scatter the rest of the cracker Parmesan topping evenly over the filling. Place on the middle rack of your preheated oven. Bake at three hundred fifty degrees Fahrenheit for about thirty two minutes until the top is golden brown and the filling barely jiggles when shaken.

Cool and serve:

Take the pie out of the oven and let it cool for ten minutes before slicing in. This resting time helps set the filling so it cuts neatly and holds together beautifully.

My favorite part about this pie is watching the edges turn bubbly golden as it bakes. When I slice it for my family and see that creamy oniony middle set off by a crackly topping it always reminds me of summer Sunday gatherings in my grandmother’s kitchen.

Storage Tips

Wrap slices tightly and store in the refrigerator for up to three days. Warm in the oven at low heat to bring back the crisp texture—microwaving makes it a bit softer but works well for a quick snack. For longer keeping you can freeze individual slices then reheat straight from the freezer.

Ingredient Swaps

If you cannot find Vidalia onions try any sweet onion variety. For a gluten free option use a gluten free buttery cracker. For a sharper flavor try a bit of aged gouda in place of cheddar.

Serving Suggestions

Offer this onion pie alongside a crisp green salad tossed with lemon vinaigrette. It pairs well with grilled chicken or roast pork too. For brunch serve with a fruit salad and strong coffee to round out the meal.

A Slice of Southern Tradition

Vidalia onions are a Southern treasure named for their Georgia hometown prized for their mildness and their sweetness. This recipe borrows elements from classic Southern onion casseroles but turns it into a true holidayworthy pie.

Adapting for the Season

Make it richer for fall by swapping in smoked cheddar or adding crumbled bacon. Fold in chopped chives or scallions when spring onions are in season. In summer top with sliced heirloom tomatoes for a burst of color and extra sweetness.

Success Stories

Readers tell me this pie has become a favorite for both Thanksgiving and Easter brunches. Kids surprise their parents by going back for seconds and leftovers never last more than a day in the fridge.

Freezer Friendly

Wrap cooled slices in foil and stash in a freezer bag. You can reheat directly from frozen in a three hundred degree oven for about thirty minutes. The top stays crunchy the filling stays creamy just like freshly baked.

This pie will bring warmth and comfort to any table. Once you try it, you will want to make it again for every gathering.

Recipe FAQs

→ What type of onions works best for this pie?

Vidalia onions are preferred for their mild sweetness, which balances the savory flavors. Other sweet onions can also be used.

→ Can I substitute another cheese for cheddar?

Sharp cheddar provides a classic taste, but you can try Colby, Gruyère, or Swiss for different flavor profiles.

→ How do I prevent a soggy crust?

Pre-baking the Ritz and Parmesan crust is not necessary, but make sure onions are well-cooked and not overly moist before adding.

→ Is it necessary to caramelize the onions fully?

Cooking the onions until soft and slightly golden enhances their sweetness and overall depth of flavor in the pie.

→ Can the pie be made ahead and reheated?

Yes, prepare in advance and reheat in the oven to restore its crispy topping and keep the filling creamy.