Vidalia Onion Tart Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jun. 30, 2004
Everyone loved this! I made it without the crust and put 2 cups of cheese in it to make sure it held together nicely. Very good!
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3 users found this review helpful

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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 1, 2004
This was excellent, we made it with out the pie shell and doubled it. Everyone raved!
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11 users found this review helpful

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Cooking Level: Expert

Home Town: Niagara Falls, New York, USA
Living In: Powder Springs, Georgia, USA

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Reviewed: 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 (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.
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7 users found this review helpful

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Cooking Level: Expert

Home Town: South Bend, Indiana, USA
Living In: Honolulu, Hawaii, USA

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Reviewed: Dec. 24, 2003
Great basic receipe. To make it a bit more filling I added 1 lb of sausage. My two teenage sons actually loved this, I was suprised. They asked that I make it again for Christmas. Looks like we might have an annual thing here.
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Reviewed: Nov. 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.
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Reviewed: Sep. 27, 2003
Loved it! I used sweet red onion and added 50% more onion than the recipe called for. The purple color really added to the presentation.
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Cooking Level: Expert

Home Town: Antrim, County Antrim, Northern Ireland, U.K.
Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 29, 2002
Wonderful flavor and texture. And, so versatile...this could be served as an appetizer, sidedish or entre with a salad and bread.
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16 users found this review helpful

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Photo by Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA

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