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Grandma Bell's Onion Tart
(22 Votes)
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- SERVES
- 6
- COOK TIME
- 1 Hr
If you're looking for a change-of-pace from traditional Christmas sides, then you'll love Grandma Bell's Onion Tart! It's one of Howard's favorite recipes for the holidays. This savory onion casserole practically melts in your mouth, and unlike the traditional Christmas sides, there probably won't be any leftovers the next day!
What You'll Need
- 1 refrigerated rolled pie crust (from a 14.1-ounce package)
- 3 tablespoons butter
- 3 sweet onions, thinly sliced
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
What to Do
- Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate and flute edges. Bake 8 to 10 minutes or until light golden; set aside. Reduce oven heat to 350 degrees F.
- Meanwhile, in a medium skillet over high heat, melt butter. Add onions and saute 5 minutes. Reduce heat to medium-low, cover, and sauté 4 additional minutes, or until tender. Place onions in pie crust.
- In a medium bowl, whisk eggs, sour cream, dry mustard, salt, and pepper; mix well and pour over onions. Sprinkle with paprika.
- Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean and crust is golden. Let rest 10 minutes before cutting into wedges and serving.
Test Kitchen Tips
- If you want to make a Christmas dinner that will really "wow" the family, try our Herb-Crusted Prime Rib, and for a side they'll love, try our Herbed Au Gratin Potatoes!
- For dessert, we recommend our 5-star Holiday Fluff Salad or Holiday Eggnog Pie! One of our Editor's favorites is this Holiday Upside-Down Cake!
- What do you think of Grandma Bell's Onion Tart? Let us know in the comments!
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 284
- Calories from Fat 193
- Total Fat 21g 33 %
- Saturated Fat 11g 54 %
- Trans Fat 0.2g 0 %
- Protein 5.5g 11 %
- Amount Per Serving % Daily Value *
- Cholesterol 104mg 35 %
- Sodium 382mg 16 %
- Total Carbohydrates 19g 6 %
- Dietary Fiber 1.7g 7 %
- Sugars 4.6g 0 %
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ruska2001
Dec 15, 2021
Dear Test Kitchen Team --This looks and sounds tasty. I was wondering -- can it be made without a crust??
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cindywilsey 8277665
Jul 22, 2016
This is very similar to my old Asatian Onion Tart recipe 5 cups very thinly sliced onion sweated in 4 tbs butter (melt butter in deep sauce pan add onions cover tightly cook on low 15 minutes - the onions will be softened and a bit creamy), In the bottom of a deep dish unbaked pastry shell scatter 1/3 to 1/2 cup grated Swiss cheese, then top with the prepared onions, reserving the butter. In a bowl beat 3 or 4 eggs, the butter from the onions, salt, pepper and thyme with 1 cup cream or creme fraiche (the amount of egg varies only because there is some variation in the deepness of deep dish pie pans). Bake at 350 for about 45 minutes (i.e. just like the recipe above). Creme fraiche is uncommon here in the US but is in some ways similar to sour cream. The cheese add an extra dimension of flavor, as does the thyme. I have substituted 3 ounces of cream cheese that I melted into enough skim milk to make a cup when I have been out of needed ingredients (no cheese or cream) - it gives a different flavor, but it is still very good. I have also used this as the template for other vegetable pies - thawed drained chopped broccoli works well, so does blanched cut up asparagus spears. Vegetable egg pies are warm welcoming in the cold months, and a light meal when served at rooom temperature with sliced tomatoes or cucumber salad in the summer.
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2risex 8975528
Aug 21, 2014
I plan to make this in a 9x13 cake pan and double it; I will take it to our church potluck. Any suggestions regarding ingredients ... add more of this ... or ... reduce some of this? Thanks!
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clett62 2299368
Aug 21, 2014
I would think the recipe as is would be fine for a 9x13 pan. The filling would not be as thick but with so many food varieties at potluck meals feel that would be ok. Your baking time would have to be adjusted, less time. Good luck and enjoy.
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jterrafirma 4758182
Jun 14, 2014
Great recipe! This is definitely a keeper!
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roseirishrose54 5892311
Jan 04, 2014
Wonderful recipe. I am always searching for ways to cut fat and calories so I used egg eaters, and fat free sour cream. I just love this tart and will make it on a regular basis. Next time I shall add some low fat swiss cheese as I think it will be really great. Great recipes for a vegetarian. Thanks Mr. Food!
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beebee20 5824844
Jan 19, 2013
Loved this recipe.! Didn't know about it until I told my son and he said when he was stationed in Germany he ate it and liked it.
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beebee20 5824844
Dec 27, 2012
If you like onions this is the rcipe to make!
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stuaarp1 3214242
Dec 22, 2012
Love this recipe. Substituted 4 oz of cream cheese for the sour cream and added a 1/2 can of french onion soup to the onions. Great taste.
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jangpete
Dec 20, 2012
What is DonP's recipe for Onion Tart?
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DonP138 7269666
Dec 19, 2012
My Onion Tart recipe has this one beat to H--L.
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meatandtaters
Jan 01, 2013
DonP is all wind and no fertilizer. He has no recipe either.
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shadowpep
Dec 19, 2012
Love the recipe, want to try it, and wonder if silken tofu would make up for the eggs as the recipe, as written, is essentially a kind of custard. I would prefer to not use regular sour cream, too, but trying to adjust recipes to "vegan" is somewhat daunting to a new convert. Although Mr. Food has never been even close to vegan or vegetarian, or even terribly healthy, I appreciate some of his kitchen's shortcuts and used to really enjoy his television spots. No matter what, this recipe sounds easy and good and I intend to make it for non-vegans who will be in my home this holiday. Thank you bluedog94, I concur.
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dandendulk
Dec 19, 2012
This sounds like something I will try very soon. Thanks.
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peggyfrankewich 7886761
Dec 19, 2012
We really enjoyed this recipe. I added to it though,instead of 3 tabsp butter, used 1 stick of butter, 3 oz soft cream cheese to the egg mixture, and shredded cheese b/4 pouring the sour cream mixture on top. REALLY TURNED OUT YUMMY!!!!!
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tinysnickers 2712799
Dec 20, 2012
PEGGY, WHAT KIND OF SHREDDED CHEESE DID YOU USE? I AM LOOKING FORWARD TO MAKING THIS. IT SOUNDS DELICIOUS.
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bethereal
Dec 19, 2012
Hey robrob, Why don't "u prepare it, cook it, eat it and THEN comment.
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nancy 0842462
Dec 19, 2012
S48tal, I think you're charming and enjoy your input....'Hope your oven's fixed soon. (Maybe our fiend, robrob is just having a bad day....)
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S48tal 8171427
Dec 19, 2012
Comment to [robrob]...... sorry if my input wasn't satisfying to you; I was only making a (for sure observation) about the recipe as I was up late when it posted. Many of "Mr. Foods" recipe has comments I've left saying what I thought of (many tasty dishes) I've made from this site. And simple put, I was thanking "Mr. Foods Team," ..... acknowledging their 'tasty accomplishments.' When my 'oven' is fixed, you will be sure to see a comment on how 'tasty this recipe is.' Have a wonderful day, happy baking, and no hard feelings I hope. Sincerely, 'little ole' Ohio cook,' Sherry
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dlita13 5413221
Dec 19, 2012
Gee, robrob, take a chill pill! At least li'l ol' wasn't whining for nutritional values! Sherry! Hope your oven is fixed before Christmas!
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S48tal 8171427
Dec 19, 2012
"Mr. Food's Team," thank you again for continuing this wonderful 'recipe site' ........... just love it!!! This recipe looks lusious, and I'm flipping out, because my oven died on me! Have to get it fixed soon. I'm going through [withdrawl] without it! Love to bake and cook, and seeing this new recipe; well, I can hardly wait to try it! Looks easy and delicious. My husband, family and friends always love the recipes I make from your 'site.' Thank you again for all the wonderful recipes and ideas to make the work in my kitchen easier! Sincerely, 'little ole' Ohio cook,' Sherry
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robrob79 1252145
Dec 19, 2012
After u prepare it, cook it, eat it, then comment on it.
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fannieannster
Dec 19, 2012
Reads to me like the poster was commenting on the site and commenting on anticpating making the tart.
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