Reviewed: Dec. 9, 2009

this is pretty good, I had never had vidalia onions before they are really yummy!

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Windy

Cooking Level: Intermediate

Living In: Longueuil, Quebec, Canada

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Reviewed: Sep. 9, 2009

This recipe was fun to make for me..I did tho..saute thinly sliced potatoes to put on the bottom of the pie crust..then filled with the filling ..its a texture thing for me..instead montery Jack cheese(cant get it in Zanzibar) I used mozzerella only on the top.Browned so beautifully.Also I had to use yogurt instad of sour cream(cant get that here either)Off it went to a full on Italian gathering,and everyone loved loved loved it!Aaah perfection!

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JoGee

Cooking Level: Expert

Home Town: Penticton, British Columbia, Canada

Living In: Nungwi, Zanzibar North, Tanzania

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Reviewed: Jun. 17, 2009

Flawless. I don't know about that yielding 8 portions, because I ate about half of it in one sitting :) and the rest disappeared just as fast. Delicate texture, nice caramelized onion taste, perfect balance of ingredients, and not too many of those - which helps with the planning, even though I am not a fan of evaporated milk... Just a perfect vegetarian dish.

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Alina

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Reviewed: Jun. 17, 2009

I like this a lot, but it is very rich. I ate the leftovers cold for lunch the next day, and I thought it had a very clean taste when cold. Am curious as to how it would turn out topped with cheese for a little extra texture variation.

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alaskangirl628

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Reviewed: Jun. 25, 2008

I thought this was good. It is a simple onion tart. I agree w/ others- good as a side dish. I wish I had put something else in it- maybe mushrooms? I think it'd be good with steak.

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Jessika393

Cooking Level: Intermediate

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Reviewed: May 14, 2008

Nothing short of awesome!! I used fat free evaporated milk, Egg Beaters, fat free mozarella cheese and substituted 3 crushed chicken boullion cubes for the leek soup mix. My husband absolutely loved it!!

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

Ok, this is so good! Like another person suggested, you can cut down on the Knorr seasoning a bit, maybe even using just half a package. Aside from that, this tart is so easy and so incredibly yummy whether you make your own crust or not!

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hockeymom

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 23, 2007

Delicious! I have made it a couple times and always get so many compliments on it. I didn't change a thing. The last time I made it I couldn't find Vidalia onions anywhere so I just used a sweet onion and it turned out fine.

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DBAER

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Reviewed: Jul. 31, 2006

Beautiful. I have made this many times and each time they are great. I've used yellow onions but the sweet vidalia does turn out nicer.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Jun. 28, 2006

This one is going to take some fiddling to come up with a tart to suit my taste. I couldn't fink leek soup mix so I used a veggie soup mix. It was way too salty, and the soup overpowered the caramelized onion. I really like the idea of this tart so I'm not going to give up. I'm going to try this again and omit the soup altogether and see what I get.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2006

This was an OK quiche. I didn't care for the odd flavor of the soup mix -- tasted (and was) artificial. I have better quiche recipes.

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: May 2, 2006

+++ This is my new favorite! From the advice of others saying there was a little too much, I added another egg and more cheese and split it b/t two crusts. Also, I have to agree that the store bought crust pales in comparison to a homemade one, but suit yourself. I still give it my highest compliments to the combination of taste, flavor and texture. One other note: I would recommend cutting the onion through the stem, laying it flat, and slicing it that way.

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LUCKYKEL

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Reviewed: Apr. 21, 2006

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?

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c01ucf

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2006

Very nice compliment dish! I made it exactly according to the directions. I was glad I used a whopper onion because the flavor was just right. I'm allll for a short cut, but I won't use a store purchased crust again. It was probably the weakest part of the recipe. Good flavor, and we enjoyed it.

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Dung Beetle

Cooking Level: Expert

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Reviewed: Nov. 25, 2005

I have made this Onion Tart twice for brunch, it is a definite people pleaser, I will definitely use it again and again.

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Mommom

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Reviewed: Nov. 18, 2005

This is hands down the best recipe I have made off of this site! I used about a half lb of spicy pork sausage and pepper jack cheese. Has a very good complex flavor and was easy to make, presentation was excellent. The guys especially liked it.

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Happy Gal

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Reviewed: Jun. 27, 2005

The texture was good, but the flavor needed an extra something--perhaps a bit of hot sauce or chili flakes. Besides the obvious flavor of onion, this pie was a bit bland. If I make this recipe again, I will take the other reviewer's advice and try Monterey Pepper Jack Cheese for a little extra kick.

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Hawaiian Honey

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Reviewed: 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!

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MOMOFCASSIE

Cooking Level: Intermediate

Home Town: Martinsburg, Pennsylvania, USA

Living In: Duncansville, Pennsylvania, USA

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Reviewed: Apr. 19, 2005

This recipe was easy to prepare. The onions were sweet and the tart was really tasty!

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TSANGLIN

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Apr. 1, 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!!

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LPAEGLE

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Vidalia Onion Tart

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