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Vidalia Onion Tart
Vidalia Onion Tart
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
"Onion and sour cream dip, with leek soup mix and melted Monterey Jack cheese."
Ingredients:
  • 3 tablespoons butter
  • 1 large Vidalia onion, diced
  • 0.5 cup sour cream
  • 1 (12 fluid ounce) can evaporated milk
  • 1 packet dry leek soup mix
  • 1.5 cups shredded Monterey Jack cheese
  • 1 (9 inch) deep dish frozen pie crust
Instructions:
  • Preheat the oven to 375°F (190°C).
  • In a large heavy skillet, cook butter and diced Vidalia onion until lightly caramelized. Remove from heat and stir in sour cream. Gradually stir in evaporated milk. Add dry soup mix and mix well. Incorporate eggs, then fold in shredded cheese until fully blended. Transfer mixture into an unbaked pastry crust. Place pie on a cookie sheet, then bake in the oven.
  • Bake in a preheated oven for 40 to 45 minutes or until a knife inserted comes out clean. Allow it to rest for 10 to 15 minutes before serving.

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