-
-
My review
Tarte a l'Oignon (French Onion Pie)
9
QuebecGirl
"This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 344Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
- Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
- Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
- Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 22Most helpful
Most positive
Least positive
Newest
2/9/2009
My family, coworkers and friends ask for this dish at almost every potluck or holiday event. PS: I always use yellow(brown) onions as they are sweeter, never white or red. ---- Update I love se...
11/20/2009
This Onion Tart turned out great! It was very smooth and contrary to some other reviewers, was not too oniony. I only used 4 white onions, used regular pie crusts (not deep dish), and had enough...
5/20/2009
This is amazing. It's a little much for a weekday dinner but I can't wait to make it for friends! I used a HUGE Vidalia onion and 3 little yellow onions, and next time it will be all Vidalias; t...
11/26/2010
Great guideline recipe... I used 4 medium vidalias, 1 cup of half & half, generous amounts of salt, pepper, a splash of aged balsamic and a bit (like 2 teaspoons) of brown sugar, nutmeg as recom...
8/14/2012
We just finished eating this for supper with corn on the cob, it was super good! I didn't use bacon because we didn't have any. Funny thing is that without even saying anything, my husband said ...
5/2/2011
Had this in France ~16 years ago. I didn't like onions then... I had a second helping. I wanted to introduce my wife to it (now that I've come to my senses on onions). This seems to be the clo...
4/29/2010
This was amazing. My super picky 12 year old daughter loved it and even my 2 year old ate a piece. I don't think I could fit 5 onions in one pie shell though since Idaho has some really big o...
3/21/2009
We liked this, but each one of us thought something about it could be improved! One didn't care for the bacon with the onions, one thought it needed more herbs to flavor it, one thought we shou...
9/5/2011
I see I'm the only one whose tart came out a bit too watery. I think I used onions that were too large, and next time, I would saute them longer - perhaps caramelize them. It did taste great, ...