Vidalia Victuals Finalist #3: Vidalia Onion Tart

Vidalia Onion Tart
Submitted by Ashley P.

1 9-inch deep dish pie crust
3 tablespoons butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 12-ounce can evaporated milk
1 packet dry leek soup mix
3 eggs
1 1/2 cups shredded Monterrey Jack cheese

Preheat your oven to 375 degrees.

In a large, heavy skillet, saute butter and diced onion over medium heat. Cook until lightly caramelized. Place your pie crust in a deep dish pie pan and set aside.

Remove from heat and whisk in the sour cream. Next, slowly whisk in the evaporated milk. Then blend in the dry soup mix until it is completely incorporated. Add the eggs and mix in the shredded cheese until blended.

Spoon the mixture into the prepared pastry. Place the pie on a cookie sheet and bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Let stand 10-15 minutes before serving.

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