VIDALIA ONION, KALE, AND SWISS TART
Every year about this time I can hardly get enough Vidalia onions! This is a favorite for breakfast, as it's not as "eggy" as quiche...just mellow sweet onion flavor baked in a hand-rolled short butter crust. This is one recipe that I won't use a pre-made commercial piecrust for! These are tasty party bites made in miniature muffin tins, too.
Provided by La Dilettante
Categories Breakfast
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Roll out crust, fit into glass or ceramic quiche or pie pan. Leave enough "overhang" to crimp attractively. Place in fridge to chill.
- Melt butter in heavy skillet, add onions, and cook until nicely browned and very soft, almost caramelized. Add kale and cook until just wilted. Add salt and nutmeg to taste.
- Cool slightly. Add cream and eggs, mix well. Put cheese in bottom of crust, pour onion mixture over, and bake at 400 until puffed and golden.
- Delicious served warm or cold!
Nutrition Facts : Calories 250.9, Fat 21.8, SaturatedFat 13.3, Cholesterol 114.9, Sodium 61.8, Carbohydrate 8.1, Fiber 1.2, Sugar 2.8, Protein 6.8
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
VIDALIA ONION TART
A rich creamy Vidalia onion tart.
Provided by sweetpotato
Categories Side Dish Vegetables Onion
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
- Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 26.9 g, Cholesterol 103.4 mg, Fat 28.2 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 14.5 g, Sodium 879.1 mg, Sugar 7.9 g
VIDALIA ONION SWEET TART
Courtesy of our local paper, this recipe won a main-dish category and was also an overall winner at the Vidalia Onion Festival cook-off a few years back. From a woman named Shirley Poole who says it is also delicious served cold.
Provided by Judith N.
Categories Lunch/Snacks
Time 35m
Yield 1 tart
Number Of Ingredients 10
Steps:
- Place pie crust in 9-inch glass pie pan. Prick bottom and sides with fork and bake as directed for 5 minutes. Cool.
- Lightly saute onion in olive oil 2 to 3 minutes; salt and pepper as desired. Place onions in bottom of crust, top with cheeses; place tomatoes on cheese in circular pattern around edge and middle of dish. Cover with chopped green onion tops. Lightly sprinkle bread crumbs and drizzle with melted margarine.
- Bake 20 minutes at 400 degrees. Allow to cool before slicing and serving.
VIDALIA ONION TARTE TATIN
This rustic tart makes a good first course when served with a salad; it's also a perfect accompaniment to roasted meats or chicken.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Melt butter in a 10-inch nonstick skillet with an ovenproof handle; sprinkle with sugar, and remove from heat.
- Cut 6 of the onions in half crosswise, and fit them snugly into the pan, cut sides down. (Cut more onions if necessary to cover pan.) Cut leeks into lengths about the same height as the onion halves, and fit them into spaces near center of the pan. Sprinkle with half the thyme leaves; add salt and pepper to taste.
- Slice remaining onions 1/4 inch thick, and arrange over onion halves. Sprinkle with remaining thyme; season with salt and pepper.
- Cook over medium-high heat for 5 minutes. Reduce heat to medium, and continue cooking for another 5 minutes, or until onions are a deep golden brown on the cut side. Shake pan gently from time to time and rotate its position on the burner to ensure even browning.
- Pour stock and vinegar over onions; bring to a simmer, cover, and cook over low heat for 25 minutes, or until onions are very tender. Remove lid, raise heat, and cook until liquid is syrupy and almost completely reduced. Remove from heat; let cool slightly.
- Heat oven to 375 degrees. On a lightly floured surface, roll out pastry 3/8 inch thick to a diameter slightly larger than pan. Wrap dough around rolling pin; unroll over pan. Tuck in excess.
- Place pan in oven, and bake until pastry is golden brown and juices are bubbling, 30 to 35 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm, garnished with fresh thyme.
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