Thursday, December 14, 2017
Features and More

Vidalia Onion Tart a perfect dish for dinner, appetizers

Who: Holly James of Largo, 48, retired physical therapy assistant, mother of two, married for 25 years.

What: Vidalia Onion Tart

About the recipe: Her family loves onions, so it was no surprise that the first time she made an onion tart, it was a huge success. Her father requested seconds and thirds, and even her two toddlers adored it. But it was difficult to make so she experimented, starting with a recipe from Nathalie Dupree and modifying it into a version easier to make yet just as tasty.

"It's savory but yet it's sweet," she said. "It's topped with cheddar cheese so there's that play on the sweet from the onions and a little bit of the sharpness with the cheddar cheese."

Tips: Because Vidalia onion season lasts from April to August, James freezes the onions so she can make the recipe year-round. She slices the onions, spreads them in a single layer on a cookie sheet, and freezes them for a few hours before storing them in two-cup portions in freezer bags. They'll keep frozen for up to two months.

Variation: An alternative is to substitute sweet onions for the Vidalia. If you do, stir in about a teaspoon of sugar halfway through the caramelization process because nothing's as sweet as a Vidalia onion, she said.

Emily Young, Times correspondent

If you have a recipe that you would like featured, or would like to nominate other home cooks and their dishes, email [email protected] with a name and daytime phone number. Include SIGNATURE DISH in the subject line. Or mail to Taste, Tampa Bay Times, P.O. Box 1121, St. Petersburg, FL 33731.

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