Vidalia Onion Tart Recipe -
Vidalia Onion Tart Recipe
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Vidalia Onion Tart

Recipe by  

"A rich creamy Vidalia onion tart."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. 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.
  3. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 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!

Most Helpful Critical Review
Apr 21, 2006

I follwed the recipe tasted pretty good, yet the knife never really did come out completely clean, and overall, the dish seemed really oily. Any suggestions?


45 Ratings

Sep 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.

Dec 26, 2003

Wonderful flavor and texture. And, so versatile...this could be served as an appetizer, sidedish or entre with a salad and bread.

Jun 01, 2004

This was excellent, we made it with out the pie shell and doubled it. Everyone raved!

Dec 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.

Apr 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!!

Dec 29, 2003

This was a big hit at Christmas Eve dinner this year - I served a small slice on a pool of Bechamel sauce (, 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.


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 879 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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