Wednesday, May 14, 2008

Vidalia Onion Tarts

Or part one of how to use twenty pounds of vidalia onions. My cousin's high school FFA was selling vidalia onions as a fund raiser. I am going to use at least one ten pound bag and I am planning on slicing and freezer the remaining ten pounds. Get the tissues ready because any onions, even sweet ones, make me cry.

Part of tonight's dinner includes these vidalia onion tarts. They were super simple and delicious. This would also be a great recipe made in a pie crust like a quiche. Served with a simple salad, and it would be a great summer meal. Or you could make them in mini muffin pans for a great party appetizer.


ready made pie crust (or your favorite pie dough)
1 large vidalia onion, sliced thin
2 Tbls butter
2 eggs
1 cup of cream
fresh thyme
grated Monterey jack cheese

Step 1: roll out pie crust. Cut out 3 inch circles and put each round in a muffin pan. Bake for 7-8 minutes at 350. Let cool.

Step 2: Melt butter in pan. Add onions and allow to caramelize. At the end of cooking, add salt and fresh thyme. Allow to cool.

Step 3: Mix eggs and cream together.

Step 4: Add 1 tablespoon onions in each muffin cup. Pour egg and cream mixture over the onions. Top with just a little cheese. Bake for 15-20 minutes at 350.

Step 5: Allow to cool briefly and enjoy.

1 comment:

Jen said...

These look delish! Anything with cream and cheese has to be, right?