Vidalia Onion Sweet Tart Recipes

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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

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 TARTE TATIN



Vidalia Onion Tarte Tatin image

This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1 tablespoon unsalted butter
2 teaspoons sugar
9 to 11 small Vidalia or other sweet onions, peeled (about 2 1/2 pounds)
1 leek, white part only, well washed
1 tablespoon fresh thyme, or 1 teaspoon dried, plus more for garnish
Salt and freshly ground black pepper
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 teaspoon balsamic vinegar
All-purpose flour, for dusting
Herbed Pastry

Steps:

  • Melt butter in a 10-inch nonstick skillet with an ovenproof handle; sprinkle with sugar, and remove from heat.
  • Cut 6 of the onions in half crosswise, and fit them snugly into the pan, cut sides down. (Cut more onions if necessary to cover pan.) Cut leeks into lengths about the same height as the onion halves, and fit them into spaces near center of the pan. Sprinkle with half the thyme leaves; add salt and pepper to taste.
  • Slice remaining onions 1/4 inch thick, and arrange over onion halves. Sprinkle with remaining thyme; season with salt and pepper.
  • Cook over medium-high heat for 5 minutes. Reduce heat to medium, and continue cooking for another 5 minutes, or until onions are a deep golden brown on the cut side. Shake pan gently from time to time and rotate its position on the burner to ensure even browning.
  • Pour stock and vinegar over onions; bring to a simmer, cover, and cook over low heat for 25 minutes, or until onions are very tender. Remove lid, raise heat, and cook until liquid is syrupy and almost completely reduced. Remove from heat; let cool slightly.
  • Heat oven to 375 degrees. On a lightly floured surface, roll out pastry 3/8 inch thick to a diameter slightly larger than pan. Wrap dough around rolling pin; unroll over pan. Tuck in excess.
  • Place pan in oven, and bake until pastry is golden brown and juices are bubbling, 30 to 35 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm, garnished with fresh thyme.

VIDALIA ONION TART WITH BACON, LOCAL HONEY, AND FRESH THYME



Vidalia Onion Tart with Bacon, Local Honey, and Fresh Thyme image

Provided by Holly Herrick

Categories     Food Processor     Onion     Vegetable     Brunch     Bake     Dinner     Condiment     Meat     Bacon     Honey     Thyme     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10-12 servings

Number Of Ingredients 16

For the Pastry:
3 cups all-purpose flour
1 cup cold, unsweetened butter, cut into 1-inch cubes
1 teaspoon salt
4 to 6 tablespoons ice water
For the Filling:
4 slices bacon
5 large Vidalia onions, peeled, halved, and thinly sliced
Salt and freshly ground pepper
2 tablespoons coarsely chopped fresh thyme leaves
1/4 cup dry white wine
3 tablespoons local honey
1 egg, beaten
2 tablespoons whole cream
Equipment:
1 (12-inch) tart pan or 2 (9-inch) tart pans

Steps:

  • To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas-about ten pulses. Gradually, drizzle in the ice water while pulsing. The amount needed will depend on the moisture content of the flour. Add just enough water for the dough to form a loose ball. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
  • Meanwhile, prepare the filling. Heat a large sauté pan over medium-high heat. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Add the onions, salt, pepper, and thyme. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes. Do not let the onions brown!
  • Add the wine and increase the heat to medium-high. Cook until the wine has cooked down to a glaze, about 3 minutes. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Stir and cook 5 minutes more. Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool. When cooled, drain off any excess pan juices and stir in the egg and cream. Adjust seasonings as needed.
  • To assemble, roll the reserved dough to 1/4 inch thickness. Line the pan(s) with the pastry and form even edges. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Bake 20 to 25 minutes, or until lightly browned. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Allow to cool slightly before filling. Reduce the oven temperature to 350 degrees. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.

VIDALIA ONION SWEET TART



Vidalia Onion Sweet Tart image

Courtesy of our local paper, this recipe won a main-dish category and was also an overall winner at the Vidalia Onion Festival cook-off a few years back. From a woman named Shirley Poole who says it is also delicious served cold.

Provided by Judith N.

Categories     Lunch/Snacks

Time 35m

Yield 1 tart

Number Of Ingredients 10

1 deep dish pie shell
2 cups vidalia onions, thinly sliced
1 tablespoon olive oil
salt and pepper
2 cups four-cheese Mexican blend cheese (grated)
1 cup monterey jack pepper cheese (grated)
1 -2 firm ripe tomatoes, halved lengthwise and cut into thin wedges
green onion top, chopped
Italian seasoned breadcrumbs
2 tablespoons margarine (melted)

Steps:

  • Place pie crust in 9-inch glass pie pan. Prick bottom and sides with fork and bake as directed for 5 minutes. Cool.
  • Lightly saute onion in olive oil 2 to 3 minutes; salt and pepper as desired. Place onions in bottom of crust, top with cheeses; place tomatoes on cheese in circular pattern around edge and middle of dish. Cover with chopped green onion tops. Lightly sprinkle bread crumbs and drizzle with melted margarine.
  • Bake 20 minutes at 400 degrees. Allow to cool before slicing and serving.

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

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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