CHEESY VIDALIA ONION AND TOMATO PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Preheat oven to 375 degrees F.
- Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
- Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
- Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
- 2 teaspoons Essence, recipe follows
- In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
- Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
CHEESY VIDALIA® ONION DIP
A quick and tasty dip that is delicious on Triscuits or with baked bread. Simple, easy, and delicious. Perfect for the last-minute party. Serve piping hot.
Provided by NoReins
Categories Dips and Spreads
Time 35m
Yield 52
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir onion, mayonnaise, and mozzarella cheese together in a casserole dish; season with salt and pepper.
- Bake in the preheated oven until top is beginning to brown, 25 to 30 minutes.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 1.1 g, Cholesterol 6 mg, Fat 7.4 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 120 mg, Sugar 0.5 g
CHEESY VIDALIA ONION DIP
If Vidalias are not available, use Walla Wallas or Spanish onions.... as long as they are the sweet onion variety. Serve with crackers, pita chips, etc.
Provided by Parsley
Categories Lunch/Snacks
Time 35m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F; lightly grease/spray a 1 1/2 quart casserole dish; set aside.
- In a skillet over medium heat, melt the butter. Sauté the chopped onions in the butter until tender and golden, but not browned.
- Remove from heat; stir in all remaining ingredients until well-combined.
- Pour into the prepared casserole dish.
- Bake uncovered at 375°F for about 25 minutes.
- Serve warm with chips, crackers, pita chips, etc.
Nutrition Facts : Calories 495.9, Fat 40.4, SaturatedFat 21.3, Cholesterol 104.5, Sodium 611.2, Carbohydrate 19, Fiber 1.4, Sugar 6.4, Protein 16
VIDALIA MUFFINS
These slightly sweet onion muffins are a snap to make and are great when served with homemade stew or soup. I hope this recipe becomes a favorite with your family as much as it has with mine.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats and sugar. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese and onion. , Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 176mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESY VIDALIA FINGERS
Yield 72
Number Of Ingredients 5
Steps:
- Combine cheeses, onion, and mayonnaise in mixing bowl. Spread bread with mixture and bake in 400° oven 10-12 minutes. Remove and cut each into 3 finger slices before serving.
Nutrition Facts : Nutritional Facts Serves
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