Travel Around the World

Farm To Fork – These Onions Will Give You Tears of Joy

It’s that time of year where the produce is abundant and as fresh as you could possibly hope for.  Time to dig out all those wonderful recipes designed to take advantage of the bounty.

Recently I was lucky enough to be at my good friend Maria’s house on the day she had received a gift box of Vidalia Onions from Georgia.  She is a true friend, and sent me home with a bag of these golden jewels.  I wanted to take advantage immediately of these flavorful softball size mounds of goodness, so I called my Mom for a recipe I remembered from my childhood.

My Mom made an onion tart with Walla Walla Sweets when I was younger.  I had made the tart myself, but had no idea where the recipe was.  Luckily my Mom knew right where to find it and called me back and read it to me over the phone.

This is a luscious way to use sweet onions of any kind.  Although we used Walla Walla’s growing up, the Vidalia’s are super delicious and were perfect.  So in homage to both varieties of have officially declared a new name for this tart;

Waphoto-17 copyllaDalia Onion Tart

For the Pastry

(if you don’t want to make it from scratch buy the pastry dough in the freezer section by Pillsbury.  Don’t buy the pie-shell kind but the dough which you place into your own pie pan.  It is so much fresher and tastes homemade)

1 1/3 cup flour

1/2 t salt

1/2 cup chilled shortening

1 T Carraway Seed

3-4 T cold water

Mix by hand into a ball.  Do not over-knead.  Roll out on flowered cutting board to fit into a 10 in pie pan.  Trim and crimp edges.



4 cups sliced WallaDalia Onions

2 1/2 T Flour

1 1/2 t salt

1/4 t paprika

1/2 cup grated parmesan cheese

3 eggs slightly beaten

1 1/2 cups whole milk

4-5 slices of bacon crisply cooked and crumbled


Bake the crust for ten minutes in a 400* oven.  Crust will be pale and not fully cooked.

Cook onions in tiny bit of oil.  Drain then place in the bottom of the pie shell.  In a separate bowl mix flour, salt, paprika and parmesan cheese.  Add eggs and milk, mix well and pour over onions.

Bake 35-40 minutes at 400*.  Watch the crust, you may want to put foil on the edges during the last 10-15 minutes of baking.  Sprinkle bacon on top when you remove the tart from the oven.

Serve hot or at room temperature.  I like it best after it sits an hour or so at room temperature.

This is the ymmiest onion recipe I have ever discovered.  These onions will make you cry tears of joy!



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