Jarlsberg Vidalia Onion Pie
Jarlsberg Vidalian Onion Pie takes around 1 hour from beginning to end. For $1.53 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 450 calories, 15g of protein, and 30g of fat. This recipe serves 6. If you have salt, vidalian onions, jarlsberg cheese, and a few other ingredients on hand, you can make it. 513 people were glad they tried this recipe. It is brought to you by Bunky Cooks. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Users who liked this recipe also liked Vidalian Onion Pie, Vidalian Onion and Mushroom Pie, and Swiss Chard And Vidalian Onion Pie.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 tablespoons butter
Generous pinch cayenne pepper
1 1/2 cups half and half, preferably organic
1 1/2 cups grated Jarlsberg cheese
1 partially baked 9-inch pie crust (I use Ina Garten's recipe) * See Cook's Notes below
3/4 teaspoon salt
3 medium Vidalia Onions, thinly sliced
3 whole eggs, at room temperature, preferably free range
Equipment:
sauce pan
oven
paper towels
pie form
frying pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 350 degrees.Melt the butter in a heavy saucepan. Add the onions and cook over medium-low heat until they are limp. Be sure not to brown them at all. Drain the onions on paper towels and arrange them in the bottom of the pastry shell. Cover the onions with grated cheese.Beat the eggs and half and half together. Season with salt and cayenne pepper, and pour over the cheese.Place the pie pan on the lower shelf of the oven and bake until the pie has puffed in the middle and is golden brown on top, about 35 to 40 minutes. Let sit a few minutes before serving.* Cooks notes - I use 1/2 of Ina's recipe for the pastry crust. Once chilled, I roll it and place it in a deep dish glass pan. For a partially baked crust - Preheat oven to 400 degrees. Place aluminum foil over the crust. Fill the pie pan with pie weights or beans. Bake for approximately 10 minutes, or until crust appears slightly brown on edges. Remove from oven and immediately take out the pie weights and aluminum foil. Slightly prick the pastry crust all over. The crust is now ready to fill. Reduce oven temperature to 350 degrees and proceed with recipe directions.
Step by step:
1. Preheat the oven to 350 degrees.Melt the butter in a heavy saucepan.
2. Add the onions and cook over medium-low heat until they are limp. Be sure not to brown them at all.
3. Drain the onions on paper towels and arrange them in the bottom of the pastry shell. Cover the onions with grated cheese.Beat the eggs and half and half together. Season with salt and cayenne pepper, and pour over the cheese.
4. Place the pie pan on the lower shelf of the oven and bake until the pie has puffed in the middle and is golden brown on top, about 35 to 40 minutes.
5. Let sit a few minutes before serving.* Cooks notes - I use 1/2 of Ina's recipe for the pastry crust. Once chilled, I roll it and place it in a deep dish glass pan. For a partially baked crust - Preheat oven to 400 degrees.
6. Place aluminum foil over the crust. Fill the pie pan with pie weights or beans.
7. Bake for approximately 10 minutes, or until crust appears slightly brown on edges.
8. Remove from oven and immediately take out the pie weights and aluminum foil. Slightly prick the pastry crust all over. The crust is now ready to fill. Reduce oven temperature to 350 degrees and proceed with recipe directions.
Nutrition Information:
covered percent of daily need
