Jarlsberg Vidalia Onion Pie

When I think of Vidalia Onions, I immediately think of the South, summertime and something sweet. In fact, if you did not know it, Vidalia Onions originated in Vidalia, Georgia.  They even have an Onion Festival in Vidalia every year and are only grown in a 20 county region in Georgia.  I love all onions, but they don’t always love me when I eat them raw, so I am in Heaven in the spring and summer when sweet Vidalias are plentiful.  It is even the official state vegetable!

Onions are one of my favorite ingredients to use in cooking and they are the key to many dishes when layered along with all the other flavors. They are included in Mirepoix (onions, carrots and celery) as the basis of many dishes including soups and stews and they are wonderful when caramelized and take center stage in a classic French Onion Soup.

Only the Bunkycooks would go to Vidalia, GA to buy Vidalia Onions!

Jarlsberg Vidalia Onion Pie is another dish where onions are the star. These onions are sweeter and have a very different flavor than traditional onions.  This is the perfect time of year to make this pie because as we get further into summer, the Vidalias get even sweeter. Who wouldn’t like a sweeter onion?

Vidlalias are much sweeter than regular onions

I couldn’t think of a better cheese to pair with Vidalia Onions than Jarlsberg. It has always been one of my favorite cheeses to serve as an appetizer as well as to use in cooking. It has the robust flavor of Swiss Cheese, but is a bit creamier and has almost a nutty flavor. The combination of the sweetness from the onions and the delightful flavor from the Jarlsberg cheese had Mr. Bunkycooks doing a happy dance after making this dish.

Cover the onions with lots of Jarlsberg cheese

Mr. B’s stamp of approval is on this recipe. He kept saying how much he really enjoyed it (he ate almost the whole pie by himself!).  I even made it a second time and added a bit more cheese to make the Jarlsberg really stand out. Forget this stuff about real men don’t each quiche (which is just a fussier name than pie!).  This is now a summertime favorite at our house.

Top the onions and cheese with the egg and half and half mixture

Make sure the pie evenly browns all over the top

I like mine served simply with a nice, green salad with summer’s fresh veggies

Serve this for a light supper or a luncheon paired with a salad and you have a little touch of summer and one of the specialties from the South.  Of course, Mr. B likes his served as heartier fare. 😉

My Bunkycooks liked his with grassfed beef and Heirloom tomatoes

Jarlsberg USA has always been a big supporter of Bunkycooks, so I am very excited that they are sponsoring a giveaway for one of my readers to win. One of the goodies included in the giveaway is a large slice of Jarlsberg for your Jarlsberg Vidalia Onion Pie and then a few nifty items to assist in some of your other pie baking efforts this summer and fall.

Giveaway goodies from Jarlsberg USA

Here is what is included in the giveaway:

Large slice of Jarlsberg
Pig Pie Funnel from Sur La Table
Lattice Pie Cutter from Sur La Table
Cheese Love Notes – by Lisa Orgler
Jalsberg Kitchen Magnet

Here is how you enter:


Regretfully, due to the contents, this package can only be shipped to a winner in the Continental U.S. (excluding Alaska).  I apologize to my readers that live outside of the U.S.

Leave me a comment telling me what you would like to make with Jarlsberg cheese (besides the Jarlsberg Vidalia Onion Pie, of course!).

Extra Entries:
Here are four additional ways that you can enter.

1. Follow @bunkycooks on Twitter and Jarlsberg USA on Twitter. Leave a comment here indicating that you are now a follower. If you are already a follower, you can leave a comment saying you are.

2. Tweet about this giveaway. Here is the link to tweet http://tinyurl.com/3qgxmzx.  Leave a comment and tell me that you have tweeted it.

3. Like Bunkycooks on Facebook and Jarlsberg USA on Facebook.  Leave a comment here indicating that you now like us. If you like us already, you can leave a comment saying you do. 🙂

4. Subscribe to Bunkycooks by RSS feed or email. Leave a comment saying you are now a subscriber. If you are already a subscriber, you can leave a comment saying you are.

*** Please be sure to leave separate comments!  I will count one comment as one entry.  Thank you!

The more times you leave a comment, the more chances you have to win! That would be 5 chances total (but, who’s counting?!). I will be using random.org to pick the winner.

This giveaway ends at 5 pm EST on Wednesday August 10, 2011.

I will notify the winner by email. Please get back to me with your shipping information within 48 hours.

Good Luck!

On The Road culinary adventure to Louisville, Kentucky

On another note, thank you to InsiderLouisville.com for the featured article today about our On The Road culinary adventures trip to Louisville in September.  I just had to share. 🙂

I wish I had one of these baking in my oven right now!

Jarlsberg Vidalia Onion Pie


2 tablespoons butter
3 medium Vidalia Onions, thinly sliced
1 partially baked 9-inch pie crust (I use Ina Garten's recipe) * See Cook's Notes below
1 1/2 cups grated Jarlsberg cheese
3 whole eggs, at room temperature, preferably free range
1 1/2 cups half and half, preferably organic
3/4 teaspoon salt
Generous pinch cayenne pepper


Preheat the oven to 350 degrees.

Melt the butter in a heavy saucepan. Add the onions and cook over medium-low heat until they are limp. Be sure not to brown them at all. Drain the onions on paper towels and arrange them in the bottom of the pastry shell. Cover the onions with grated cheese.

Beat the eggs and half and half together. Season with salt and cayenne pepper, and pour over the cheese.

Place the pie pan on the lower shelf of the oven and bake until the pie has puffed in the middle and is golden brown on top, about 35 to 40 minutes. Let sit a few minutes before serving.

* Cooks notes - I use 1/2 of Ina's recipe for the pastry crust. Once chilled, I roll it and place it in a deep dish glass pan. For a partially baked crust - Preheat oven to 400 degrees. Place aluminum foil over the crust. Fill the pie pan with pie weights or beans. Bake for approximately 10 minutes, or until crust appears slightly brown on edges. Remove from oven and immediately take out the pie weights and aluminum foil. Slightly prick the pastry crust all over. The crust is now ready to fill. Reduce oven temperature to 350 degrees and proceed with recipe directions.

Recipe courtesy of Bunkycooks.com

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