Recipe by sweetpotato
"A rich creamy Vidalia onion tart."
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Vidalia onion, diced
1 (12 fluid ounce) can
dry leek soup mix
1 1/2 cups
shredded Monterey Jack cheese
1 (9 inch)
deep dish frozen pie crust
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!
I follwed the recipe exactly...it tasted pretty good, yet the knife never really did come out completely clean, and overall, the dish seemed really oily. Any suggestions?
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.
Wonderful flavor and texture. And, so versatile...this could be served as an appetizer, sidedish or entre with a salad and bread.
This was excellent, we made it with out the pie shell and doubled it. Everyone raved!
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.
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!!
This was a big hit at Christmas Eve dinner this year - I served a small slice on a pool of Bechamel sauce (http://pasta.allrecipes.com/az/BechamelSauce.asp), 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vidalia Onion Tart
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 254
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