Onions, you either love them or hate them! I happen to love all types of onions, sweet Vidalia, scallions, little pearl onions, Spanish onions you name the variety chances are I love it. When I was growing up onions where always on the table in one form or another, mostly just picked out of our garden if in summer or spring and we just ate them as a raw side. This onion dish can be used as a side or pair with a light salad and lunch is served. This dish also goes really well with lamb or chicken, it can be vegetarian just leave off the bacon at the end. This is also a perfect brunch dish, kind of serves like a quiche, very versatile and yummy. I love the combo of the sweet goat cheese and the sour cream, lots of flavor going on! I say if you are not an onion lover, try this dish it just may change your mind!
- 3 cups thinly sliced Vidalia onions
- 3 tablespoons butter melted
- 1, 9 inch pie crust, I used good store bought such as Pillsbury
- ½ cup whole milk
- 1 cup whole sour cream
- 2 tablespoons honey goat cheese, softened
- 2 eggs beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 pinch sugar
- 1 pinch dried thyme
- 5 nice size basil leaves cut in strips
- 1 teaspoon tarragon
- 2 strips bacon crisp ( optional ) sprinkle over top when done
Using Tart pan/bottom can be removed
Roll pie crust out on floured service, lay over tart pan, push against sides until fitted, take rolling pin and go over top of tart pan and remove any excess crust, discard. Poke holes about 2 in bottom of crust, put cookie sheet under tart pan while baking in case of any leakage. Bake crust at 325 degrees, do not over-bake, it has to go back in oven with filled mixture. Take crust out when ready, set a side.
Melt 3 Tablespoons butter in skillet, add the onions, sugar, dried thyme, basil and tarragon. Cook till onions are lightly browned, pour into prepared crust.
Next combine milk ,sour cream, goat cheese, 2 eggs beaten, flour, salt/pepper. Mix well and pour over onion mixture.
Bake 30 minutes or until set at 325 degrees, remove from oven, garnish with bacon, fresh tarragon and basil.