Vertamae Smart-Grosvenor’s Onion Pie

By Tejal Rao

Published: September 25, 2022

Recipe Overview

From Vertamae Smart-Grosvenor’s 1970 landmark cookbook Vibration Cooking, or the Travel Notes of a Geechee Girl, this onion pie recipe exemplifies her philosophy of soulful, tradition-rooted home cooking with a global twist. Blending simple, caramelized onions with a creamy custard base, it delivers deep satisfaction while honoring Southern culinary heritage. The dish is highly versatile—easily adaptable with add-ins like ham, cheese, or herbs—and reaches peak flavor when chilled overnight, allowing flavors to mellow and the custard to thicken into a rich, velvety texture.

Ingredients (Serves 6–8)

• 6–8 large onions (thinly sliced, red or yellow)

• 2 tablespoons unsalted butter (for caramelizing onions)

• 1 teaspoon sugar (optional, to enhance sweetness and caramelization)

• 1/4 teaspoon salt (adjust to taste)

• 2 tablespoons all-purpose flour (thickening agent for custard)

• 1 cup whole milk (or heavy cream for richness)

• 3 large eggs (room temperature, for smooth batter)

• Optional add-ins:

• 1/2 cup cooked, diced ham (for savory depth)

• 1/2 cup grated cheddar or Gruyère cheese (for creaminess)

• 2 tablespoons fresh herbs (chives, parsley, or thyme, chopped, for brightness)

Instructions (Total Time: 1 Hour)

Step 1: Caramelize the Onions

Preheat oven to 350°F (175°C). In a large skillet, melt 2 tablespoons butter over medium heat. Add sliced onions, sugar, and 1/4 teaspoon salt. Sauté uncovered for 15–20 minutes, stirring frequently, until onions are deeply golden and caramelized (reduce heat if browning too quickly). Transfer to a bowl and cool for 10 minutes.

Step 2: Prepare the Custard Batter

In a mixing bowl, whisk flour and a pinch of salt until smooth. Gradually pour in milk, whisking constantly to avoid lumps. Add eggs one at a time, whisking vigorously after each addition to ensure a silky batter. Fold in the cooled caramelized onions and any optional add-ins (ham, cheese, or herbs) for customization.

Step 3: Assemble and Bake

Grease a 9-inch (23 cm) pie dish with butter or non-stick spray. Pour the batter into the dish. Place the dish on a rimmed baking sheet (to catch overflow). Bake for 40–45 minutes, until the custard is set and the edges are golden brown. If the top browns too quickly, cover loosely with foil for the final 10 minutes.

Step 4: Chill and Serve

Remove from oven and cool at room temperature for 15 minutes. For optimal flavor, refrigerate overnight (covered tightly) to allow flavors to meld and the custard to thicken. Slice and serve chilled or at room temperature.

Tips & Variations

• Make-Ahead: Assemble up to 24 hours before baking; refrigerate covered, then add 5–10 minutes to baking time.

• Custard Richness: Swap milk with heavy cream for a silkier, more indulgent texture.

• Crust Option: For a traditional crust, mix 1 cup flour, 1/2 cup butter, and 1/4 cup ice water to form a dough, blind-bake for 15 minutes, then fill with the batter.

Recipe Rating & Community

• Overall Rating: 4.0 (from 497 reviews)

• Community Feedback: 127 comments (View all 127 comments)

Featured In: A Pie Made with Onions — and Good Vibes

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