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Home » Tarts » Sweet Onion Tart

Sweet Onion Tart

Published: Jun 5, 2016 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This Sweet Onion Tart recipe takes advantage of Vidalia sweet onion season.

A square of a cheesy onion tart.
Savory Sweet Onion Tart

This savory tart recipe is made with a homemade cheese sauce that uses milk instead of cream or cream cheese.

It is a sauce recipe I have been making for many years. It is a perfect savory tart sauce.

It makes the best homemade Alfredo sauce or a white sauce for over vegetables.

How to make a cheese sauce for a Sweet Onion Tart recipe via flouronmyface.com #ad #JuneDairyMonth #SundaySupper

This cheese sauce recipe is perfect for those who are trying to cut down on fat.

Even though the sauce recipe is low fat it is thick and rich. You will never miss the cream or cream cheese.

a sauce pan filled with a thick and cheesy sauce recipe.
homemade cheese sauce

Prep

  • Peel and slice the sweet onions
An overhead photo of a golden browned onion tart that has just come out of the oven.
Freshly baked onion tart

Recipe Tips

  • Tart Crust: Any unsweetened pie crust can be used to make a tart crust. You can also use pre-made store-bought pie crusts for a savory tart crust.
  • Onions: Sweet onion are the best type of onions for a vegetable tart. Vidalia is my favorite sweet onion but you can use any other sweet onion variety you can find.
  • Cheese: I used sharp white cheddar cheese to make this tart. You could use, yellow cheddar, Gouda, or even Swiss cheese to make an onion tart.

Ingredients

  • 1 prepared pie crust
  • 8 cups Vidalia sweet onion slices
  • 5 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 ½ cups milk
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 14 ounces shredded sharp white cheddar cheese, divided
  • 1 teaspoon fresh rosemary
  • ½ cup panko bread crumbs

Directions

  1. Prepare a tart pan by spraying it with cooking spray and arranging the pie crust in it. Tuck the ends along the edge. Bake for 10 minutes in a preheated 375 F. degree oven. Remove tart pan from oven and set aside. Do not turn off the oven.
  2. In a large skillet melt 3 tablespoons of the butter with the olive oil. Sauté the onions on medium low until golden brown.
  3. Drain the onions well on paper towels and allow to cool.
  4. While the onions are cooling melt the remaining butter in a saucepan.
  5. Add the flour, salt, and pepper. Whisk until the flour has become lightly golden brown.
  6. Add ½ cup of milk to the saucepan and whisk until the flour and milk mixture is combined.
  7. Add the remaining milk to the saucepan.
  8. Bring to a boil and whisk until thickened.
  9. Add 8 ounces of extra sharp cheddar cheese to the saucepan and whisk until the cheese has melted.
  10. Arrange the cooked onions over the bottom of the pie crust. Pour the cheese sauce over the onions just until the onions are covered. Save or discard any remaining cheese sauce.
  11. Sprinkle the rosemary over the top.
  12. Spread the remaining cheddar cheese over the top of the tart.
  13. Sprinkle the bread crumbs over the top of the cheese.
  14. Bake in the preheated oven for 30 minutes or until the filling is bubbling and the top is a golden brown.
  15. Allow to cool to room temperature before serving.
Sweet Onion Tart recipe with a homemade sharp cheddar cheese sauce via flouronmyface.com

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Sweet Onion Tart recipe via flouronmyface.com #ad

Sweet Onion Tart Recipe

Arlene Mobley - Flour On My Face
A Sweet Onion Tart is a great summer recipe. Sweet onions are sauteed and spread into a flakey crust before pouring a homemade cheese sauce over them. Fresh rosemary adds more flavor and crispy panko crumbs add a crunchy and buttery topping. Savory tarts are perfect for lunch or dinner.
5 from 1 vote
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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Dish
Cuisine American
Servings 8 servings
Calories 512 kcal

Ingredients  

  • 1 prepared pie crust
  • 8 cups sweet onion slices
  • 5 tablespoons butter (divided)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 ½ cups milk
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 14 ounces shredded sharp white cheddar cheese (divided)
  • 1 teaspoon fresh rosemary
  • ½ cup panko bread crumbs
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Instructions 

  • Prepare a tart pan by spraying it with cooking spray and arranging the pie crust in it. Tuck the ends along the edge. Bake for 10 minutes in a preheated 375 F. degree oven. Remove tart pan from oven and set aside. Do not turn off the oven.
  • In a large skillet melt 3 tablespoons of the butter with the olive oil. Sauté the onions on medium low until golden brown.
  • Drain the onions well on paper towels and allow to cool.
  • While the onions are cooling melt the remaining butter in a saucepan.
  • Add the flour, salt, and pepper. Whisk until the flour has become lightly golden brown.
  • Add ½ cup of milk to the saucepan and whisk until the flour and milk mixture is combined.
  • Add the remaining milk to the saucepan.
  • Bring to a boil and whisk until thickened.
  • Add 8 ounces of extra sharp cheddar cheese to the saucepan and whisk until the cheese has melted.
  • Arrange the cooked onions over the bottom of the pie crust. Pour the cheese sauce over the onions just until the onions are covered. Save or discard any remaining cheese sauce.
  • Sprinkle the rosemary over the top.
  • Spread the remaining cheddar cheese over the top of the tart.
  • Sprinkle the bread crumbs over the top of the cheese.
  • Bake in the preheated oven for 30 minutes or until the filling is bubbling and the top is a golden brown.
  • Allow to cool to room temperature before serving.

Nutrition

Calories: 512kcal | Carbohydrates: 33g | Protein: 17g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 821mg | Potassium: 343mg | Fiber: 2g | Sugar: 11g | Vitamin A: 795IU | Vitamin C: 8mg | Calcium: 459mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Nichole

    June 05, 2016 at 3:44 pm

    Oh yum! This sweet, but savory dish looks SO good!

    Reply
  2. Shaina Wizov

    June 05, 2016 at 3:35 pm

    I absolutely LOVE this tart. It looks beautiful, and sounds so so delicious. I'd eat it for breakfast, lunch or dinner!

    Reply
    • Arlene Mobley

      June 06, 2016 at 5:33 pm

      Shaina thank you so much!

      Reply
  3. Renee @ReneesKitchenAdventures

    June 05, 2016 at 10:37 am

    You are right, sweet onion season and National Dairy Month go hand and hand in this wonderful tart! OMG...this is going on our menu this week!

    Reply
  4. Marion Myers

    June 05, 2016 at 7:34 am

    This recipe sounds right up my alley! I'm a huge onion fan and can't wait to try this! Thanks for sharing, Arlene!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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