Vidalia Onion Tarte Tatin Recipes

VIDALIA ONION TART

Vidalia Onion Tart image

A rich creamy Vidalia onion tart.

Provided by sweetpotato

Categories Side Dish Vegetables Onion

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large Vidalia onion, diced
½ cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 ½ cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Steps:

Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 26.9 g, Cholesterol 103.4 mg, Fat 28.2 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 14.5 g, Sodium 879.1 mg, Sugar 7.9 g

VIDALIA ONION TART

Vidalia Onion Tart image

Make and share this Vidalia Onion Tart recipe from Food.com.

Provided by Diana Adcock

Categories Cheese

Time 40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 pie crust
2 large vidalia onions, thinly sliced
2 1/2 cups grated sharp cheddar cheese (white please)
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup heavy cream

Steps:

Preheat oven to 400°F.
Line a pie plate with pastry.
Prebake for 10 minutes.
Arrange half the onions in the pie shell and top with half the cheese.
Add a second layer of onions and cheese, sprinkle with salt and pepper, drizzle the cream over top.
Bake for 25 minutes or until top is lightly golden browned.
Remove and let stand for 10 minutes.

Nutrition Facts : Calories 297.9, Fat 22, SaturatedFat 11, Cholesterol 47.3, Sodium 485.5, Carbohydrate 14.8, Fiber 1.4, Sugar 1.8, Protein 10.7

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