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:

Quickview
449k Calories
15g Protein
29g Total Fat
31g Carbs
3% Health Score
Limit These
Calories
449k
22%

Fat
29g
46%

  Saturated Fat
15g
95%

Carbohydrates
31g
10%

  Sugar
8g
9%

Cholesterol
134mg
45%

Sodium
711mg
31%

Get Enough Of These
Protein
15g
30%

Calcium
318mg
32%

Folate
73µg
18%

Phosphorus
170mg
17%

Vitamin B2
0.28mg
17%

Selenium
10µg
15%

Vitamin B6
0.29mg
15%

Manganese
0.28mg
14%

Vitamin A
660IU
13%

Vitamin B1
0.19mg
13%

Vitamin C
8mg
10%

Potassium
339mg
10%

Iron
1mg
10%

Fiber
2g
9%

Vitamin B5
0.81mg
8%

Magnesium
28mg
7%

Copper
0.14mg
7%

Vitamin B12
0.4µg
7%

Zinc
0.96mg
6%

Vitamin B3
1mg
6%

Vitamin E
0.73mg
5%

Vitamin D
0.63µg
4%

Vitamin K
4µg
4%

covered percent of daily need
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