Vidalia Onion Pie

His Heavenly Table

Who: St. Paul’s Cathedral
Cost:  $15 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 227
Send checks to: St. Paul’s Cathedral, c/o Warren Swaar,
24833 State Hwy. 29, Greenview, IL 62642 or call 217-671-9063.

Vidalia Onion Pie

Course Side Dish
Servings 4


  • 1 large pie crust
  • 2 large Vidalia onions thinly sliced
  • 2 T. olive oil
  • Salt and pepper to taste
  • 2 c. shredded Gruyere cheese may substitute with Swiss
  • 1/4 c. basil leaves
  • 2 large tomatoes sliced
  • 3 T. freshly grated Parmesan cheese


  • Preheat oven to 375 degrees.
  • Toss the onion slices with olive oil and season with salt and pepper.
  • Arrange the onion slices on the bottom of the pie crust.
  • Spread the cheese on top of the onions.
  • Layer on the basil leaves and arrange the tomato slices on top.
  • Sprinkle with Parmesan.
  • Bake for 45-60 minutes until crust is golden brown.
  • Cool slightly before slicing. Serve warm or at room temperature.