For an extra layer of flavor, consider adding a pinch of nutmeg or a dash of hot sauce to the onion mixture. If you prefer a sharper cheese, you can substitute some of the Monterey Jack with Gruyere or sharp cheddar. To prevent the crust from browning too quickly, you can cover the edges with foil during the last 15 minutes of baking. This tart is delicious served warm or at room temperature. It can also be made ahead of time and reheated gently before serving.
Vidalia Onion Tart
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 30 mins
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SERVING8 People
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VIEWS160
Indulge in the sweet and savory symphony of our Vidalia Onion Tart, a creamy, dreamy delight that transforms the humble onion into a culinary masterpiece. Each bite offers a harmonious blend of caramelized sweetness and rich, tangy creaminess, all nestled in a flaky, golden crust. Perfect as an elegant appetizer or a comforting main course.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol103 mg
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Fiber1 g
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Protein14 g
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Saturated Fat15 g
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Sodium879 mg
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Sugar8 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepIn a large, heavy-bottomed skillet, melt the butter over medium heat. Add the diced Vidalia onion and sauté until softened and lightly caramelized, stirring occasionally. This will take about 15-20 minutes, allowing the natural sweetness of the onion to emerge. (25 minutes)
03
StepRemove the skillet from the heat. Whisk in the sour cream until well combined, ensuring a smooth and creamy base. (2 minutes)
04
StepSlowly whisk in the evaporated milk, incorporating it gradually to maintain a silky texture. (2 minutes)
05
StepWhisk in the dry leek soup mix until completely dissolved and evenly distributed throughout the mixture. This adds a subtle savory depth to the tart. (3 minutes)
06
StepIn a separate bowl, lightly beat the eggs. Gently whisk the eggs into the onion mixture, ensuring everything is well combined. (3 minutes)
07
StepStir in the shredded Monterey Jack cheese until it is evenly blended throughout the mixture. The cheese will melt beautifully during baking, creating a gooey and delicious filling. (2 minutes)
08
StepCarefully pour the onion mixture into the unbaked pie crust, spreading it evenly to ensure consistent baking. (2 minutes)
09
StepPlace the pie on a baking sheet to catch any potential spills. Bake in the preheated oven for 40-45 minutes, or until a knife inserted into the center comes out clean and the crust is golden brown. (45 minutes)
10
StepRemove the tart from the oven and let it stand for 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to cut and enjoy. (15 minutes)
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RECIPE REVIEWS
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Adah Auer
Jun 18, 2025I substituted Gruyere for the Monterey Jack and it was amazing! Definitely a new family favorite.
Afton Carroll
Jun 18, 2025My crust browned too quickly, even with foil. Next time, I'll try blind baking it for a few minutes first.
Kim Bernier
Jun 4, 2025This tart is so rich and creamy! I will definitely make this again.
Yoshiko Turcotte
Mar 18, 2025Made this for Thanksgiving and everyone loved it!
Judah Altenwerth
Nov 6, 2024This recipe was fantastic! The Vidalia onions were so sweet and the tart was a hit at my dinner party.
Carter Carter
Jun 3, 2024This recipe is a keeper!
Louie Rippineffertz
May 12, 2024I couldn't find leek soup mix, so I used the suggested substitute. It worked great!
Toy Emardnicolas
Feb 11, 2024Easy to follow instructions and a delicious result. I added a pinch of nutmeg as suggested and it was perfect.