A KosherEye Signature Recipe − inspired by the yearly harvest of sweet Vidalia onions
We present a lovely, simple to make dish for spring and summer, which is just as delightful as an elegant side dish or as a casual picnic entree. Caramelized onions are sweet and make a luscious filling for a savory tart. A mandoline slicer, or a sharp serrated knife are a must to create for this fabulous dish. And, we promise, even those who are onion-averse will enjoy this sweet, rich onion tart.
9” Pie-crust, home-made or store bought (We use Wholly Wholesome)
6 sweet onions such as Vidalia (any sweet yellow onion can be substituted)
5 tablespoons olive oil
1-teaspoon sugar (optional)
4 eggs beaten
1 tablespoon dries onion soup mix
1/2-teaspoon black pepper
Optional: 1/2 teaspoon of either dried sage or dried thyme
Optional topping: 1 thinly sliced tomato
Preheat oven to 350 degrees.
If using a frozen pie shell, pre-bake for 8−10 minutes at 350 degrees to ensure a crispy crust.
With a mandoline slicer or a sharp serrated knife, slice onions into thin rings.
Warm olive oil in a large non-stick fry pan. Add onions, and sauté over low flame for 30-40 minutes or until onions are golden (caramelized). Turn onions with wooden spoon or spatula every few minutes. If desired, after 10 minutes of cooking, add sugar for extra sweetness. Continue cooking uncovered, until onions are golden.
Whisk together eggs, mayonnaise, dry onion soup mix, pepper and desired additional seasonings such as sage or thyme.
Cool caramelized onions slightly and by hand combine with filling mixture.
Ladle entire mixture into pie crust.
Optional: before baking top pie with one thinly sliced tomato. Bake until set, about 30–35 minutes; Serve warm or at room temperature, not hot.
Yield: Serves 8 as a side dish or appetizer
One more delicious option: Add 4 ounces of fresh chopped Swiss cheese to filling batter mixture before baking.
Recipes: Appetizers, Onion Tart, Parve or Dairy, Kosher