Become a Better Cook in 4 Days!

Creamed Vidalia Onions in Puff Pastry Shells - A super delicious recipe that is so simple to make, but elegant enough for a special dinner.

Today’s recipe for Creamed Vidalia Onions in Pastry is our delicious submission to the “V” Culinary Challenge sponsored by The Vidalia® Onion Committee!  As you probably already guessed, “V” is for Vidalia – and Vidalia’s are one of our favorite types of onions to use when creating recipes!

Our recipe for creamed Vidalia onions in pastry is one of 12 recipes vying for a cash prize over on the Vidalia Onions Facebook page – and we’d love it if you would click on over and vote for our recipe!  (Just scroll down about half way and you’ll see our recipe.)

This recipe is really quite simple to prepare – but it’s elegant enough to serve at a special meal!  Simply sauté your Vidalia onions until tender – then combine them with a wonderful, creamy white sauce that has been perfectly flavored with bay leaf, nutmeg, fresh thyme and sage – plus Romano cheese.  Once the sauce has thickened, spoon the creamed Vidalia onions into a baked puff pastry shell and serve!

Creamed Vidalia Onions in Puff Pastry Shells - A super delicious recipe that is so simple to make, but elegant enough for a special dinner.

Vidalia onions are a wonderfully sweet variety of onion that was first grown in Vidalia, Georgia in the 1930’s.  These popular onions quickly became the pride of Georgia and in 1990, Vidalia onions became the Official State Vegetable!  You can read more about the history of Vidalia onions here.

We hope you’ll give this simple and delicious recipe and a try – and if you love it as much as we do – don’t forget to give our recipe your vote in the contest!!  Thank you!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamed Vidalia Onions in Pastry - A Family Feast

Creamed Vidalia Onions in Pastry

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4-8 servings


The pastry shells can be made in advance and stored at room temperature.


  • 1 package frozen puff pastry shells (we used Pepperidge Farm, 8 per package)
  • ½ stick unsalted butter
  • 2 pounds Vidalia onions (about 3 or 4), trimmed and cut into thick slices ½ – ¾ inch thick
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • ¼ teaspoon freshly grated nutmeg
  • 1 small bunch fresh thyme, tied with twine or wrapped in cheese cloth
  • 1 tablespoon fresh sage, cut into slivers
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup heavy cream
  • ½ cup vegetable stock
  • 1 cup grated Romano cheese
  • Corn starch, as needed


  1. Preheat oven to 425 degrees. Bake pastry shells according to package directions and set aside.
  2. In a medium heavy bottomed pan or Dutch oven, melt butter over medium heat and add onions. Sauté over medium for ten minutes just until they become a little flexible but not cooked through. Add garlic, bay leaf, nutmeg, thyme, sage, salt, pepper, cream and stock and bring to a boil then reduce to a simmer.
  3. Simmer for 15 minutes stirring occasionally and then add the Romano cheese.
  4. Stir again and continue to simmer for five minutes or until the sauce thickens and the onions are tender. If the onions become tender before the sauce has thickened, mix a little corn starch and water and drizzle a small amount in and stir over heat until it reaches the desired thickness. Alternatively add more cream if it is too thick. The onions should be tender but not mushy and the sauce should be thick and creamy.
  5. Remove the bay leaf and thyme and discard.
  6. Place a pastry shell on a serving dish and pop the top off and remove the center dough. Then fill the center with the creamed onions, spilling over the edges. Place the pastry top back on over the onions, then serve immediately.

You may also like:

Steak Tips with Caramelized Onions

Sirloin Steak Tips - A Family Feast

Pearl Onions in Cream Sauce

Pearl Onions in Cream Sauce - A Family Feast

Pickled Red Onions

 Pickled Red Onions - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Kim Beaulieu wrote:

    Oh my goodness Martha, I’ll be right over. Save me a big dish of this.

    • Martha wrote:

      Will do Kim! Come on over anytime! 🙂

  • Angela {Mind Over Batter} wrote:

    Someone needs to create a poem, a song, a haiku – Something dedicated to the vidalia onion! This dish looks so perfectly creamy. I can’t contain the drools! I just can’t.

    • Martha wrote:

      I love that idea Angela!! Thanks for stopping by today!

  • Lauren Kelly Nutrition wrote:

    YES!! I love vidalia onions and this looks fantastic!

    • Martha wrote:

      Thank you Lauren!

  • valmg @ From Val’s Kitchen wrote:

    Wow I have never seen that before! My hubby would LOVE it!

    • Martha wrote:

      Thanks Val!

  • Connie | URBAN BAKES wrote:

    Oh my gosh, just one look at this and it immediately made me soo hungry! Such a savory dish. Love it!

    • Martha wrote:

      Thank you Connie!

  • Ginny McMeans wrote:

    This sounds and looks so good!!!

    • Martha wrote:

      Thanks Ginny!

  • Claire wrote:

    Looks really yummy. Definitely will try this recipe. Thank you!

    • Martha wrote:

      Thanks Claire!

  • Amanda ( The Kitcheneer) wrote:

    YUM! These look fantastic! Love Vidalia onions!

    • Martha wrote:

      Thanks Amanda!

  • Marjory @ Dinner-Mom wrote:

    OMG – this looks absolutely fabulous! Pinning to make later for sure!

    • Martha wrote:

      Thank you so much Marjory! I appreciate the pin!

  • Stephanie @ Back For Seconds wrote:

    I love onions, especially Vidalia onions!! This looks delicious!

    • Martha wrote:

      Thank you Stephanie!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.