Rating: 4.65 stars
52 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A rich creamy Vidalia onion tart.

Recipe Summary test

prep:
15 mins
cook:
40 mins
additional:
35 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C.)

    Advertisement
  • 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

412 calories; protein 13.5g; carbohydrates 26.9g; fat 28.2g; cholesterol 103.4mg; sodium 879.1mg. Full Nutrition
Advertisement

Reviews (54)

Most helpful positive review

Rating: 5 stars
05/14/2005
Absolutely wonderful! One of the best recipes I've made from this site. I used the entire pack of Knorr's (1.8 oz) but wonder if 1/2 a pack would be enough? I had some extra filling (3/4 cup) that I justed baked in a small casserole. It held fine. I really liked the flaky taste of the crust the day I baked the tart but the next day I really couldn't taste the crust. I would probably leave the crust out unless making it for company. Save some calories and some. Definitely not an inexpensive dish! Read More
(19)

Most helpful critical review

Rating: 3 stars
04/21/2006
I follwed the recipe exactly...it tasted pretty good yet the knife never really did come out completely clean and overall the dish seemed really oily. Any suggestions? Read More
(3)
52 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/14/2005
Absolutely wonderful! One of the best recipes I've made from this site. I used the entire pack of Knorr's (1.8 oz) but wonder if 1/2 a pack would be enough? I had some extra filling (3/4 cup) that I justed baked in a small casserole. It held fine. I really liked the flaky taste of the crust the day I baked the tart but the next day I really couldn't taste the crust. I would probably leave the crust out unless making it for company. Save some calories and some. Definitely not an inexpensive dish! Read More
(19)
Rating: 5 stars
09/23/2004
LOVED IT! I served this to 7 different people and they all loved it! The only change I made was I substituted Top the Tator Sour Cream and I added chopped green onions too. Great Recipe Thank-you. Read More
(18)
Rating: 5 stars
12/26/2003
Wonderful flavor and texture. And so versatile...this could be served as an appetizer sidedish or entre with a salad and bread. Read More
(17)
Advertisement
Rating: 5 stars
06/01/2004
This was excellent we made it with out the pie shell and doubled it. Everyone raved! Read More
(12)
Rating: 5 stars
12/26/2003
Great recipe! I cut some of the fat by using skim evaporated milk and/or skim sour cream and I still got great results. The leek soup mix adds tremendous flavor as does the monterey jack cheese with bits of peppers. Read More
(10)
Rating: 5 stars
04/01/2005
Wow!! Everything about this was wonderful the flavor... the texture... everything!! I made one as a test before making another for an Easter appetizer. It was the first thing gone and everyone wanted the recipe. I followed the recipe exactly and it was perfect. I am just getting ready to make two more I can't wait!! Read More
(8)
Advertisement
Rating: 5 stars
12/29/2003
This was a big hit at Christmas Eve dinner this year - I served a small slice on a pool of Bechamel sauce (http://pasta.allrecipes.com/az/BechamelSauce.asp) with some cheddar cheese thrown in for color as a first course. It was well-received and made good leftovers too. In the interest of time I used a frozen deep-dish pie shell (Pet-Ritz) and I found that I had about 1/2 to 3/4c. too much filling after filling the shell to the brim. Although the recipe is vague the only leek soup mix packets I could find in the supermarket were by Knorr so that is what I used. Read More
(8)
Rating: 4 stars
06/27/2005
The texture was good but the flavor needed an extra something--perhaps a bit of hot sauce or chili flakes. Besides the obvious flavor of onion this pie was a bit bland. If I make this recipe again I will take the other reviewer's advice and try Monterey Pepper Jack Cheese for a little extra kick. Read More
(6)
Rating: 5 stars
11/25/2005
I have made this Onion Tart twice for brunch it is a definite people pleaser I will definitely use it again and again. Read More
(6)
Rating: 3 stars
04/21/2006
I follwed the recipe exactly...it tasted pretty good yet the knife never really did come out completely clean and overall the dish seemed really oily. Any suggestions? Read More
(3)